Wines Without Added Sulfites
What are Sulfites?
Sulfites are oxygen and sulfur molecules that prevent the oxidation and proliferation of unwanted bacteria in wines, foods, and drinks. Their presence is reported as sulfur dioxide (SO₂). In wines, sulfites can appear naturally or be added artificially during winemaking. Sulfites are generated naturally during alcoholic fermentation and other winemaking processes, albeit in low quantities. For this reason, there cannot be a wine totally free of sulfites, but a wine without added sulfites.
Sulfites are added by the winemaker to preserve the quality and organoleptic characteristics of the wines, thanks to their antioxidant and antifungal action. White wines contain more sulfites than red wines since red wines are richer in other substances such as tannins, which perform the same functions as sulfites. Red wines can contain a maximum of 150 mg/L of sulfites, while white or rosé wines reach up to 200mg/L. For sparkling wines, the limit is 185mg/L. Finally, organic wines have a smaller quantity of sulfites: the maximum limit is 100mg/l for red wines and 150mg/l for white or rosé wines.
Wines Without Added Sulfites: Definition and Production
Wines without added sulfites are those in which no sulfur dioxide is added during the winemaking process. This doesn’t mean they are completely free of sulfites, since, as illustrated above, these compounds form naturally during fermentation. However, the amount of sulfites present is significantly lower than in conventional wines.
Producing wine without adding sulfites requires meticulous attention at every stage of winemaking, from harvest to fermentation and bottling. Producers must pay particular attention to hygiene and use natural winemaking techniques to avoid contamination and oxidation. Many winemakers use indigenous (natural) yeasts and ferment the wine in small quantities to maintain greater control over the entire process.
Benefits of Wines Without Added Sulfites
Purity and Authenticity: These wines are often considered purer and more authentic, as they better reflect the terroir and natural characteristics of the grape.
Health: Some people are allergic to sulfites. In these cases, although very rare, sulfites can cause symptoms such as dyspnea in asthmatic subjects, allergic rhinitis (hay fever), and urticaria. In all these cases, wines without added sulfites are a better choice.
Sustainability: producing wines without added sulfites is often associated with organic and biodynamic farming practices, which are more environmentally friendly.
Challenges of Producing Wines Without Added Sulphites
Stability: Without the addition of sulfites, wine is more susceptible to oxidation and bacterial growth. This can negatively affect the taste and longevity of the wine.
Limited Variety: Since producing wines without added sulfites is more complex and risky, the variety available on the market is more limited than conventional wines.
Cost: The more meticulous winemaking processes and greater attention required to produce these wines often result in higher costs, which are reflected in the final price of the product.
Conclusion
Wines without added sulfites represent a fascinating and ever-growing niche in the wine world. They offer a natural alternative, often healthier than traditional wines, although requiring a stronger commitment from producers and consumer awareness. For those looking for a more authentic and environmentally friendly tasting experience, wines without added sulfites are optimal.
Dianae Barbera d’Asti
Cantine Povero is proud to produce Dianae Barbera d’Asti DOCG without added sulfites. This wine represents the excellence of Barbera d’Asti, an indigenous grape variety that expresses the best of its characteristics in the unique terroir of the Asti hills. Refined only in steel, Dianae represents Barbera in all its purity.
Organoleptic characteristics
Color: Dianae Barbera d’Asti has an intense and brilliant red color with violet reflections, indicative of its youth and vitality.
Nose: on the nose, this wine offers a complex and enveloping bouquet. The predominant notes are those of red and fresh fruits such as cherry, raspberry, and plum, accompanied by floral hints of violet.
Taste: on the palate, Dianae Barbera d’Asti is characterized by a marked acidity, typical of the Barbera vine, which gives freshness, liveliness, and versatility in pairings. The body is full and round, with barely noticeable tannins. The finish is long and persistent, with a pleasant fruity note and a light spicy nuance.
Food Pairings
Dianae Barbera d’Asti is a versatile wine that pairs well with several dishes. It is perfect with structured mature cheeses, cured meats, and tasty first courses, such as lasagne with meat sauce, mushroom risotto, stuffed pasta.
Service temperature
To best appreciate the characteristics of Dianae Barbera d’Asti, we recommend serving it at a temperature between 14° and 16° to enhance the aromas of Barbera. On a hot day, we suggest serving it at around 10° to highlight its freshness.
Production Notes
The grapes for Dianae Barbera d’Asti come from the Cantine Povero vineyards, located in privileged positions for exposure and quality of the soil. The vinification takes place in steel tanks at a controlled temperature.
Social Value
For each bottle of Barbera d’Asti Dianae sold, part of the proceeds will be donated to the Piedmontese Foundation for Cancer Research Onlus.
The foundation was established in 1986 to offer a significant contribution to the fight against cancer through the creation of an oncology center in Piedmont, the Candiolo Institute (Turin), capable of combining scientific research with clinical practice and of making provision of the best human and technological resources for cancer patients.
Campagna finanziata ai sensi del reg. UE n. 1308/2013