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so what were the sulfite levels on this wine? did they actually 'over-sulfer', or did they use moderate amounts of sulfer, and just get fined for not writing 'contains sulfites' on the label? are we talking 20ppm? 50? 100?


Hi there and thans for stopping by. This was purely a label issue. They forgot to slap on the warning on the bottles. There have been bottling issues for a while, ever since production increased, but that's more about what's in the bottle rather than what's on it. If I would have to guess, I'd assume they're at maximum or near max levels, so their response that sulfites are naturally occurring in the fermentation process, without citing the future addition to perhaps 200 ppm or over, is a little disingenuous.

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