Sulphur in wine discussion

I have had many heated discussions with winemakers on this subject and insisted my pinots were produced with minimal sulphur added. In most vintages we used 50% or less of the normal prescribed amount.  We never uncounted a problem.

According to Huon Hooke “Interestingly, Ponsot uses minimal sulfur dioxide and in fact, the 2013 Corton-Charlemagne grand cru that we tasted had had no added SO2. (in The Real Review).

Source: Ponsot’s seal of approval – The Real Review

About paul

Wine writer and retired vigneron. Passionate about pinot noir with 15 + years experience growing, making and marketing pinot noir. Extensive tasting experience including advanced wine tasting qualifications and international seminars.

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