Sulfites might be the most talked-about concerns in the wine world. Sulfites pop up on labels, in wellness conversations, and often when someone wonders if wine caused their latest headache. That’s a lot of pressure for something you can’t actually point to in the glass.
It helps to start with the basics, because once you know where sulfites come from, they feel less mysterious.
What Are Sulfites in Wine?
Sulfites are naturally occurring compounds that form during fermentation. When the yeast gets to work turning grape juice into wine, the process creates a small amount of sulfur dioxide as a byproduct.
That means even if a winemaker never adds anything, there will still be sulfites in the finished wine.
Sulfites are present to keep wine stable and pleasant to drink. They act as antioxidants and gentle preservatives. In practice, that means they help protect against unwanted bacteria, too much oxidation, and off flavors that can make a wine feel dull or tired long before you pour a glass.
Completely removing sulfites requires special processing that almost no winery uses, so truly sulfite free wine is not really an option.
When a label says “no added sulfites,” it signals that nothing was added on top of those naturally occurring compounds. The wine still contains some sulfites, just at that natural level.
Why Some Winemakers Add Sulfites
Some winemakers add additional sulfites to preserve wine’s color, flavor, and aroma – and to prevent spoilage. They’re added at key points during the winemaking process, often after fermentation and before bottling, to protect against oxidation and bacterial growth.
Producers who focus on organic or minimal intervention winemaking tend to use lower sulfite levels. They rely on clean fruit, thoughtful timing, and careful handling to do most of the work. Sulfites become a light touch instead of a heavy shield.
Medly follows that approach. Our wines start with certified organic Mediterranean grapes and stay in the hands of a cellar team that uses low sulfite levels, zero sugar recipes, and clean techniques.
How Much Sulfite Is Naturally in Wine?
Numbers help put this conversation into perspective. Natural fermentation usually creates somewhere around 10 - 40 parts per million (ppm) of sulfites. That range appears before a winemaker does anything else.
When sulfite additions are made for stability, most wines still sit below roughly 150 ppm in total. Those values are comfortably under maximum limits in many wine regions.
At those levels, sulfites are considered safe for almost everyone. A small group of people, often diagnosed with sulfite sensitivity, need to be more cautious and work with their healthcare team. For most wine drinkers, these amounts are not something that need to drive fear around every glass.
Factors That Influence Sulfite Levels in Wine
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Winemaking philosophy and scale: Smaller, natural producers often use less sulfur than large-scale operations that need consistent stability across big batches.
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Grape variety (varietal): Some grapes naturally resist oxidation better than others, requiring fewer sulfites.
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Wine type and color: Reds usually need less sulfur because tannins act as natural preservatives, while whites and rosés are more fragile.
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Region and climate: Cooler or wetter regions may need more protection against spoilage microbes.
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Vintage conditions: A difficult or humid harvest may require slightly higher sulfite additions.
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Grape health and ripeness: Healthier, cleaner grapes need fewer preservatives to stay stable.
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Fermentation and aging style: Barrel aging can expose wine to more oxygen, sometimes requiring extra protection.
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Residual sugar level: Sweeter wines need more sulfites to prevent unwanted refermentation.
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Alcohol level and acidity: Higher acid and alcohol levels act as natural stabilizers, reducing sulfite needs.
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Storage and packaging format: Oxygen exposure differs between glass, pouch, can, or box. Each impacts stability.
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Distribution distance and storage stability: Wines traveling farther or stored longer often need more sulfur for protection.
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Legal/regulatory limits by region: The U.S. allows up to 350 ppm; the EU caps at 150 ppm for reds and 200 ppm for whites.
Sulfite Levels by Type of Wine
The amount of sulfites used depends heavily on the wine type and color. Red wines generally require the fewest added sulfites, while white and sparkling wines often need more to maintain freshness and clarity.
Red Wine
Red wines typically fall in a range of 50 to 150 ppm of total sulfites. Tannins and pigment compounds in reds act like a built-in shield, so winemakers do not need to lean as hard on added sulfur. Fuller reds can sit closer to the middle or upper section of that range, while lighter reds often land lower.
Medly Organic French Red usually sits around 40 to 50 ppm. That’s low for a red wine, yet still high enough to keep the wine safe as it travels and then rests in your kitchen. The result is a velvety, fruity, fresh red that feels clean and easy to sip.
White Wine
White wines often land somewhere between 100 and 200 ppm. Without tannins, they are more sensitive to oxygen and light, so winemakers usually add a bit more sulfur to keep them bright, crisp, and clear.
Medly Italian White typically lives in the 40 to 60 ppm range. That is modest for a white wine. We can keep levels that low because the grapes are certified organic, handled gently, and protected through cool cellars and careful timing instead of heavy additives. We get a fresh, dry, Sicilian-inspired white that feels focused and modern.
Rosé Wine
Rosé often falls between red and white in sulfite use, usually around 80 to 150 ppm in the wider wine world. It’s sensitive in both color and aroma. Too little protection, and the wine can oxidize and shift in color. Too much, and the fruit can feel muted.
Medly Organic French Rosé usually sits in the same low band as our white, around 40 to 60 ppm. That gives the wine enough support to stay dry and crisp, while still letting the fruit and acidity feel bright and refreshing.
Sparkling Wine
Sparkling wines tend to sit higher on the sulfite scale, ranging 130 to 350 ppm. The pressure inside traditional glass packaging, the presence of bubbles, and sometimes a touch of sweetness all mean they need very precise care. Sulfites are one of the tools winemakers rely on to keep sparkling wine clear, stable, and party ready from cellar to celebration.
Dessert Wine
Dessert wines often occupy the highest section of the typical sulfite spectrum, 150to 350 ppm. Their elevated sugar levels create a comfortable environment for microbes, so winemakers use more sulfur to protect them while they age and travel. Late-harvest styles and many fortified wines sit in this group.
Sulfites and Health: What You Should Know
The common myth that sulfites cause wine headaches is mostly false. True sulfite sensitivity is uncommon and usually appears in people who already have asthma or related conditions.
When it does show up, it can cause breathing changes or allergy-like symptoms. Anyone in that group should take sulfites seriously and follow their doctor’s guidance across all foods and drinks that contain them.
For most wine lovers, sulfites at normal levels are not the main reason for feeling rough after a night with friends. Histamines, total alcohol intake, hydration, and food choices all tend to have a much bigger influence on how you feel the next day.
Eating real food with your wine, pacing your pours, and drinking water will usually make a bigger difference than swapping one low-sulfite wine for another.
For a little perspective, a handful of dried fruit and certain packaged snacks can contain 5-10 times more sulfites than a typical glass of wine. If those foods sit well with you, standard sulfite levels in wine are usually not the biggest concern.
How to Identify or Limit Sulfite Intake
If you naturally gravitate toward shorter ingredient lists, you can absolutely bring that same preference into your wine choices.
Organic and minimal-intervention wines are a good first filter. They tend to rely on clean fruit and gentle techniques in the cellar rather than intense correction later.
In many countries, any wine with more than 10 ppm sulfites has to include “Contains sulfites” on the label, so that phrase appears on almost all packaging, including wines with relatively low sulfite levels.
Transparency from the winery is incredibly helpful. Many producers share their approach to sulfites and cellar practices on their websites or tech sheets. When that information is easy to find, it often signals a thoughtful, detail-oriented philosophy.
Understanding The Wine In Your Glass
Sulfites can sound intimidating, but they’re simply one of the tools winemakers use to care for the wine from fermentation to your table. They appear naturally, and when used thoughtfully, they help keep wine stable and true to its character.
The next time you spot “Contains sulfites” on a label, you’ll know what it means and how to pick a pour that feels right for your body and your taste – and for your version of a good night in. Build your Medly bundle and enjoy low sulfite, zero-sugar wine from Mediterranean vineyards.
The bigger story is the philosophy behind the wine.
Medly starts with certified organic Mediterranean grapes, keeps every wine zero sugar, uses low sulfite levels, and relies on minimal intervention in the cellar. Then, packaged in an eco-conscious pouch that keeps your wine fresh for up to 45 days after opening, so you can pour at your pace instead of rushing through a container.
If you want to feel the difference for yourself, explore the Medly collection, choose the wines that fit your vibe, and make low-sulfite, zero sugar wine your new default for charcuterie nights, takeout on the couch, and celebrating the moment.
FAQs About Sulfites in Wine
Are sulfites bad for you?
For most people, no. At the levels allowed in food and wine, sulfites are considered safe and are regulated by health authorities around the world. Anyone with a diagnosed sulfite allergy or asthma should follow their medical team’s advice.
Do red or white wines have more sulfites?
Generally, white wines have more than reds because they’re more fragile and prone to oxidation. Reds have natural tannins and other compounds that make them a bit easier to protect with less sulfur.
Can sulfites change the taste of wine?
At balanced levels, sulfites quietly support the wine and help preserve its personality. At very high levels, they can mute aromas or create a slight matchstick-like impression on the nose, which is why thoughtful producers are careful with their dosing.
Why do labels have to say ‘contains sulfites’?
In many regions, it’s legally required for wines with more than 10 ppm of sulfites. The phrase is more about transparency than danger and appears on almost every wine you see, including organic and low-intervention options.
