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