Sulphites in wine, why drink healthy wines

Sulphites are chemical substances used as preservatives in the industrial processes of the agri-food sector and, unlike what one might think, much more limited in the oenological field. They are functional to inhibit the action of bacteria that quickly deteriorate food, but are sometimes not appreciated by the human body. On our body, in fact, these substances can also be harmful. Among the symptoms of the intolerant there are, in the most common cases, headache or stomach pain (not completely ascertained). In subjects suffering from asthma, however, the possibility of some wheezing and coughing should be taken into consideration.

The use of sulphites in our products is extremely low, these are the premises that lead us to work with a very low use of this substance, which many unfortunately abuse. We at Senatore Vini, thanks to a management of medical origin, have grown up with an iron company philosophy and with the commitment and having to produce excellent, but necessarily healthy, wines. For this reason, the sulphite content in our bottles is very low. Consider that, for example, to be regulated by IGP, in red wines by law it is possible to have 160 parts / per million. In organic, everything is much more restrictive: the maximum limit is 100 parts per million. In our reds, on the other hand, we reach up to 60 parts per million: almost half foreseen by the organic.

Many wine lovers and many expert sommeliers argue that the absence of sulphites can compromise the wine from an organoleptic point of view. In fact, sulfur dioxide is able to preserve original aromas, flavors and tastes and, therefore, should not be demonized for the purposes of tasting. The important thing is not to overdo it and respect the consumer. On the other hand, an excess of sulphites alters the characteristics of the wine with aromas of sulfur, aromas that taste of rotten eggs or garlic! The molecules of hydrogen sulphide can cause the smell of closed, typical in the opening of a wine, to become persistent. A flavor affected by the reduction of sulfur that you will never find in our wines.