What is the sulfite level in Badger Mountain wines?
Grape fermentations naturally generate about 8-10 parts per million sulfites, so no other additions are made for four to five months. At the time of bottling, sulfur dioxide levels are adjusted to 20-30 parts per million. In addition they produce a line of wines with only naturally occurring sulfites–no sulfites are added. Wines actually need one of the lowest levels of sulfites to ensure stability. Because of wine’s alcohol content, naturally high acidity, and low pH, only low levels of SO2 need to be added to achieve stability.
