Why is SYLTBAR Wine very low on sugar and sulfites?
All SYLTBAR wines are time – honored with the value of a long fermentation. The grape has time to develop to the full ripeness. Other Brands like to skip the long fermentation process (time is money) and they have to use much more sugar to make the wine taste full. A set of actions has always guided our wine producer with maximum respect of health for human beings
Very Low Sulfite Wine
Sulfites are a natural by-product of the fermentation process that act as a preservative against certain bacteria. A short fermentation process doesn’t produce enough sulfites to preserve a wine for more than a few weeks, which is why added sulfites become necessary. Wine ranges from about 5ppm (5 parts per million) to about 250ppm/L. The legal limit in the US is 350ppm g/L. We are transparent, that is why you will find the filling date on our Mr and Mrs SYLTBAR bottles.