Sulfite-free does exist

[Thomas]

Tim,

I have one other question that occurred to me last night, after I posted.

What health benefit do you think is connected to lowering SO2 use in the wine?

This is one issue that doesn't seem to be talked about properly and I'm always curious why a winery chooses to reduce or eliminate the addition.

Statistically, less than 1% of the adult population may have a respiratory reaction to the free SO2 in wine, and not all adults drink wine. So the statistic shows that risk with wine is minuscule, especially after you consider that many packaged foods, dried fruits, etc. generally contain more sulfites than wine.