Sulfite-free does exist

[TimP]

Salad bars at restaurants also typically have a large concentration of sulfites. Our main reason for holding back on the sulfites (and other chemical additives) is to make a better wine. Expression is really opened up in wines without the muting effect of SO2.
Many of our fans also like to avoid unnecessary chemicals in their food. A small group of asthamatics have to avoid sulfites, but there are many people who perceive sulfites and other added chemicals as being bad for their bodies. Some wineries are highly concerned about proposals concerning full disclosure on wine labels (which probably won't happen). If the wine is handled properly, sulfites really make the winemaker's job easier but do not help make a better wine--in my opinion.