Low sulfur: a goal with a precondition

The standard

A backed sulfur reduction states what carries the small addition, namely microbiological cleanliness, low pH and intact ripeness, rather than asserting mere abstention as a value.

Criteria

• The small addition is quantified, not merely claimed
• The wine's stability is independently evidenced
• The pH value supports the protective effect of the remaining amount
• Keeping quality is preserved despite the reduction

Distinction

Low sulfur ≠ sulfites: part of the sulfites arise during fermentation itself and remain even without addition. Low sulfur ≠ negligence: the backed sulfur reduction requires more control, not less.