Many people are bothered by sulfites, so we have crafted wines without sulfites.
What are sulfites? Why do wineries use them? How do they affect people? Why doesn't HoneyRun use them?
Sulfites are preservatives, specifically anti-oxidants. Most wineries add sulfites as an easy way to kill wild yeasts on fruit and to keep wine from browning (like sliced apples do) or acquiring unwanted caramel flavors.
Many people have some sensitivity to sulfites such as headaches from small amounts of wine, especially white wine (Do you get "champagne headaches"? Sparkling wines tend to have two to three times the sulfites as a regular wine!) Some people are severely allergic to sulfites.
HoneyRun Honey Co. has been in the natural foods industry since 1982. We make our honeywines with extra care, not preservatives, so that you can enjoy a more natural wine. When we have our wines lab tested, the results are usually 0 - 2 parts per million sulfites detected (compare that to 90 - 120 parts per million as the standard level added to finished wine. Thankfully, many Organic wineries make wine with about 40 parts per million ot abottling.)
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