Wines with a low sulfite content must please consumers on a sensory level. It is not just an analytical question about total sulfur dioxide, a wine with a low sulfite content should NOT be made at the expense of its longevity.
This video extract was taken from the webinar presentation held by Dominique Delteil “Practical Strategies for Producing a Wine with a Low Sulfite content” and focuses on the procedure of vinification for a low sulfite white that doesn’t go through malolactic fermentation.
You can find the full recording at this link
Competitive segment: this method is aimed at producing clean, fresh white wines with longevity and minimal aggressiveness, targeting a competitive price bracket internationally.
Initial SO₂ addition: begin with 1g/hectolitre on grapes, followed by 2g/hectolitre before crushing to maintain wine quality.
pH correction: use tartaric acid to adjust pH and reduce potassium, which stabilizes the wine’s color and acidity.
Ascorbic acid caution: effective when paired with precise free SO₂ measurements; otherwise, incorrect use can lead to oxidation.
Juice clarification: segmentation based on pressure, followed by sedimentation or flotation before transferring to fermentation tanks.
SO₂ levels during fermentation: at the end of fermentation, total SO₂ should remain below 30mg/L; add 3g/hectolitre SO₂ and rack the wine the next day.
Racking schedule: follow a strict racking program to remove oxidized lees—at one day, one week, and one month post-fermentation, then just before bottling.
Final SO₂ check: maintain molecular SO₂ at around 1mg/L before bottling to ensure freshness, stability, and controlled oxidation.