Low Sulphur
Sulphur dioxide has long been added to wine as a preservative and stabilizer, particularly to wines that are destined for export markets. A newer generation of winemakers aims to reduce the use of sulphur and other additives. Great if you bear in mind two things: without those preservatives low sulphur wine generally does not keep for more than a day once opened. And low sulphur doesn’t mean you won’t still get a hangover if you drink too much!
