Decanter No sulphites added wine: the great debate
The use of sulphur dioxide as a preservative in winemaking is a contentious topic, and it elicits strong opinions from producers and wine lovers alike. Rupert Joy gives an overview of the issue, weighing the pros and cons of an SO2-free approach Winemaker Frank Cornelissen in Sicily produces wines with no added sulphur dioxide. Credit: Alamy/ Image Professionals GmbH
There was a time, not so long ago, when making quality wines without adding sulphur dioxide (SO2) was widely considered close to impossible, largely the preserve of mavericks. Inspired by the philosophies of natural wine guru Jules Chauvet, a small group of independent-minded producers such as Pierre Overnoy in Jura, Marcel Lapierre in Beaujolais, Gramenon in the Rhône and Frank Cornelissen in Sicily sought to relearn ways of making wine without the need to add SO2.