Sulfites (preservatives) in wine are sulfur dioxide (SO2), used to prevent oxidation and unwanted microbes and to protect a wine's flavour and aroma. Many people feel uneasy about the words "contains sulfites" on a label, but once you understand them, choosing wine becomes much easier. Let me sort it out simply, from an importer's point of view.
A common myth: "no added" does not mean "zero"
The biggest misunderstanding is thinking that "no-added-sulfite wine" equals "zero sulfites." In fact, a small amount of sulfites is produced naturally during fermentation, so a completely sulfite-free wine essentially does not exist. "No added" means "nothing was added during winemaking," but trace amounts are still present. Another myth is that "sulfites cause headaches." This has not been clearly proven by science. Histamines, tannins, or simply drinking too much and dehydration are considered more likely causes.
Sulfite basics
| Item | Point |
|---|---|
| Role | Prevents oxidation, controls microbes, keeps freshness |
| Origin | Formed naturally in small amounts during fermentation; sometimes topped up in the cellar |
| Labelling rule | In the EU, wines above 10 mg per litre must state "contains sulfites" |
| Limits | Vary by type (around 150 mg/L for dry reds, a little higher for whites, higher still for sweet wines) |
| Sensitive people | A very small minority, such as people with asthma (said to be under 1% of people) |
Almost all commercial wines exceed this labelling threshold, so the label reads "contains sulfites (preservative)." It is a very ordinary statement, made to protect the wine's quality.
How winemaking changes the amount
How much sulfur is used depends on the producer's philosophy. In organic and sustainable winemaking, the legal limits are set lower, and more and more producers try to keep it to a minimum. The healthier and better the fruit, the less correction it needs.
A fine example is Sicily's "night harvest" (vendemmia notturna). Made well known by Donnafugata in Marsala, which adopted it in earnest in 1998, the method avoids the strong daytime sun and heat by picking the grapes in the cool of night. Because the grapes never heat up, their aroma and acidity are protected, and they reach the cellar in a healthy, oxidation-resistant state. As a result, less needs to be added. It is a piece of wisdom born of Sicily's fierce summer heat, still little known in Japan.
How to choose wine in Japan
If you want to choose a wine with as little added sulfur as possible, use these as a guide. Producers who declare organic certification or sustainable farming, and wines made from healthy fruit that resists oxidation, tend to use less sulfur. When freshly opened the aroma can seem a little closed, but it often opens up after a few minutes, so it helps not to rush.
That said, if you have asthma or are sensitive to sulfites, please be careful regardless of the amount. If you are worried, consult your doctor. What I share here is general information, not medical advice.
Federico's recommendation
If you want to taste that sense of "as little added as possible," the one I most often pour is the Inzolia from Barone di Serramarrocco, born of sustainable farming in Erice, western Sicily. Well chilled, it opens with white fruit wrapped in Mediterranean sun and a faint salinity. It is an easy-drinking bottle that slips right into the everyday table. The vegan-friendly Prosecco Millesimato Brut and, for an everyday red, the Doppio Passo Primitivo are also relaxed, easy pleasures. You can see the current stock and price from the card below.
Frequently asked questions
Q. Are there wines with zero sulfites?
A. Essentially no. Because a small amount forms naturally during fermentation, even "no added" wines contain trace amounts.
Q. Are sulfites bad for you?
A. At ordinary levels they are considered fine for most people. However, a small minority, such as people with asthma, are sensitive. If you are worried, please consult a doctor.
Q. Do sulfites cause wine headaches?
A. This has not been clearly proven by science. Histamines, tannins, drinking too much, or dehydration are seen as more likely causes.
Q. Does "contains sulfites" mean lower quality?
A. No. It is a common statement that the wine is being kept in good condition, and it appears on almost all commercial wines.
Q. How should I choose a no-added-sulfite wine?
A. Use organic or sustainable-farming producers as a guide. Since the aroma tends to be closed when freshly opened, waiting a little makes it more enjoyable.
Once you understand them, sulfites are nothing to fear. Make the label your ally and enjoy your glass with peace of mind. Cheers.
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