USDA Organic No Sulfites Added Wines
Our winery partners also produce USDA Certified Organic No Sulfites Added wines and have developed proprietary methods to ensure their wines’ stability as well as outstanding vintages with an extended shelf life of 1-2 years. They start by selecting only the highest quality healthy grapes, grown in optimal conditions. These are often hand-picked to help ensure premium grapes. The wine is produced in super hygienic conditions, bottled after a short fermentation and capped with a screw cap or top quality cork to ensure that no oxygen can reach the wine until it is opened. The resulting wines are fresh and flavorful.
What are Sulfites?
Low levels of added sulfites are allowed in wine labeled as “Made with Organic Grapes.” In wines labeled as “Organic Wine” no added sulfites are allowed and naturally occurring sulfite levels must be under 10 parts per million (ppm). Sulfur dioxide, a compound formed from sulfur and oxygen, occurs naturally during fermentation in small quantities. All organic wine sold in the United States that contain any sulfites over 10 ppm must be labeled as “contains sulfites.”
Producers of organic wine labeled as “Made With Organic Grapes” use the lowest level of sulfites possible to prevent spoilage and bacterial contamination. The legal maximum for the combination of natural and added sulfites in wines labeled as “Made with Organic Grapes” is 100 parts per million (ppm) vs. the limit of 350 ppm in conventional wines.