Wines without added Sulpites
The main reasons why sulphur dioxide is added to wine can be summarised in three points: Firstly, SO₂ provides protection against unwanted oxidation, secondly, it stabilises the lively microbiological life in the wine and, last but not least, it prevents the spread of odours that can arise during fermentation.
There are also many reasons why some winemakers still only use SO₂ in microscopic quantities - and it makes a huge difference whether a wine contains 12, 20, 50 or, still permitted, 150 mg/l - or do without it completely. Beyond - quite justified - ideological reasons, many are concerned with increasing the "digestibility" of their wines and emphasising the idea of origin. In addition, in our opinion, minimally sulphurised or unsulphurised wines are almost always more open, accessible and vital than more heavily sulphurised wines.
Schmelzer: Rosé 2021
Wein
- €15,40
Wild forest berries, juicy cherries and fresh grapefruit. Cool, animating and inviting. Uncomplicated and light-hearted. A summery rosé, easy to drink and revitalising. Data sheet Grape variety: Zweigelt & Cabernet Sauvignon Vineyard: Heideboden Harvest: By hand Fermentation: spontaneous | w...
Ferracane: Camalonte 2022 (Rosato)
Wein
- €17,90
The Camaleonte (Chameleon) is - as the name suggests - a somewhat unusual rosé. In contrast to the usual practice, it is not a red variety that is briefly macerated, pressed and vinified, but rather wines that are already finished are cuvetised and blended into one big whole. Fabio Ferracane use...
Weingut Schweizer, Wäldergraf 2019
Wein
- €25,90
Data sheet Grape variety: Lemberger (Blaufränkisch) Vineyard: Yellow sandstone Harvest: By hand Fermentation: spontaneous | wild yeasts, no temperature control, 32 days on the skins Ageing: in 500 litre barrels, 18 months on the lees Filtration: no SO₂: unsulphurised Alcohol content: 12.5% vol. C...
Vitikultur Sepp Moser: Minimal 2016
Wein
- €39,90
Data sheet Grape variety: Grüner Veltliner Vineyard: Schnabel Harvest: By hand Fermentation: spontaneous | wild yeasts Ageing: in used wooden barrels Filtration: no SO₂: unsulphurised Alcohol: 13.5% Closure: Natural cork Drinking temperature: 10-12°C Perfect drinking maturit...