Some time ago I was talking with a distributor of wines, wines that, in most cases, can be described as “natural wines”. He said to me that the majority of those wines had no added sulfites, other than a little “sprinkle” at the time of bottling. From what I could gather, these wines have a content of Total SO2 way below 30-40 mg/L. What is the legislative framework in EU for solfites in wine? The legal limits are 150 mg/L for reds, 200 mg/L for whites. The new “organic wine” protocol, just approved a few weeks ago, lower the upper limits to 100 mg/L for reds and 150 mg/L for whites (for wines with a residual sugar content < 2 …continua