Are sulphite-free white wines possible?
The topic is as on trend as it is controversial. Attention to health and a more sensitive attitude to naturalness (sincere or opportunistic) have led wine producers to make many changes in the vineyard and cellar, also in Italy. Here, one of the most widespread trends is the reduction of sulphur dioxide (SO2) in the various vinification phases, right up to bottling, and some even choose to not add sulphites at all, which is especially risky in white wine making.
A few weeks ago I assembled our panel of experts (enologists, sommeliers, journalists, sales managers) to taste sulphite-free whites from all over Italy; some by producers that have been dedicated to organic and biodynamic winemaking for years, others by wineries that have only recently entered into this sector. Here are the wines we tasted, with our comments and the panel’s mark.
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