The wine contains sulphur dioxide and this fact must be indicated on the label (contains sulphur dioxide or contains SO2). It is not possible to produce wine completely free of SO2. SO2 is produced in trace amounts by wine yeasts during wine production. Wines without added sulphur (SO2) or only minimal amounts of it are thus labelled as non-sulphur wines. The limits for the various types of organic wine are regulated by legislation: the sulphite content at residual sugar up to 2 g/l is 150 mg/l for white and rosé wines and 100 mg/l for red wines; above 2 g/l, the content is always 30 mg/l lower than the legislation allows for conventional wines. Also here.
In the Wine Specification table you will find the values given by the producers, which we rank in a summary by 10 mg/l division. WARNING: no added SO2 means that these wines also contain sulphites. The wine law requires the producer to report the presence of SO2 only at levels above 10 mg/l.
