Which Wines Have No Preservatives? An In-Depth Guide

November 7, 2025 •

4 min read

Over 99% of all commercial wines contain some level of sulfites, a common preservative, but not all contain added preservatives. This guide explores which wines have no preservatives added during the winemaking process, helping you find bottles suited to your preferences and sensitivities.

Quick Summary

This article explains that no wine is truly preservative-free due to natural fermentation byproducts, but options like certified organic and natural wines have no added sulfites. It highlights key differences and recommends specific brands for consumers seeking minimal intervention and lower preservative levels.

Key Points

No Wine Is Truly Preservative-Free: All wines contain some naturally occurring sulfites from fermentation, so "no preservatives" usually means "no added sulfites".
Natural Wines Have No Additives: Natural wines are made with minimal intervention and no additives, relying on native yeasts and containing only naturally occurring sulfites.
US vs. EU Organic Labeling: In the US, "Organic" wine must not contain added sulfites, whereas in the EU, organic wines can have some added sulfites at reduced levels.
Red Wines Often Have Fewer Sulfites: Red wines generally contain lower levels of added sulfites than whites because tannins in red wine act as a natural preservative.
Check the Label for NSA or Organic Seal: Look for "No Added Sulfites" (NSA) or the USDA Certified Organic seal for wines that contain no added preservatives.
No-Added-Sulfite Wines Have Shorter Shelf Lives: Wines without added preservatives are more prone to oxidation and spoilage, and should be consumed younger than conventional wines.
Leading Brands Offer Options: Producers like Frey Vineyards, Coturri, and Tamburlaine are well-known for their commitment to making no-added-sulfite wines.

Understanding the 'No Preservatives' Myth

First, it's crucial to understand a key fact: no wine is ever 100% free of preservatives. Sulfur dioxide, or sulfites, is a natural byproduct of the yeast fermentation process. In the US, any wine containing more than 10 parts per million (ppm) of sulfites must be labeled "Contains Sulfites". The real difference lies in whether a winemaker adds extra sulfites during production to stabilize and preserve the wine. When people refer to wine with "no preservatives," they are typically looking for wines with "no added sulfites."

Natural Wines: The Closest You Get

Natural wine is made with minimal intervention and, by definition, uses no additives, including sulfites. The grapes are farmed organically or biodynamically, and the fermentation process relies on native yeasts. This hands-off approach results in a wine that is the most expressive of its terroir and closest to a truly preservative-free product, containing only the minimal amount of naturally occurring sulfites. However, the term "natural wine" lacks a single legal definition, so it's best to research specific producers.

Key characteristics of natural wines:

Native yeasts: Fermented with indigenous yeasts naturally present on the grapes, rather than cultured, lab-created strains.
Minimal intervention: No fining, filtering, or added sugars or acids are used, leaving the wine unfiltered and unclarified.
Low or no added sulfites: The winemaker chooses not to add extra sulfites during bottling.
Unique flavor profiles: Can sometimes have a different, funkier taste than conventional wines due to the lack of manipulation.

Certified Organic Wines

Regulations for organic wine vary by country, particularly regarding sulfites.

US Certified Organic: Under the USDA National Organic Program, wine labeled simply "Organic" must contain no added sulfites. The only sulfites present are those occurring naturally, which must be less than 10 ppm.
EU Certified Organic: European Union regulations are less strict, allowing organic wines to contain added sulfites, though at lower maximum levels than conventional wines.

It's important to read the label carefully. In the US, bottles labeled "Made with Organic Grapes" may still have added sulfites, up to 100 ppm.

Biodynamic Wines

This method is a holistic, ecological approach to farming and winemaking that goes beyond organic principles. It treats the vineyard as a self-sustaining ecosystem. Biodynamic wines are often, but not always, made without added sulfites, as the health of the soil and grapes is believed to result in more resilient wine that needs fewer preservatives. Many renowned natural winemakers, like Frey Vineyards, use biodynamic practices.

Leading Brands with No Added Preservatives

For those seeking wines with no added preservatives, several reputable brands stand out. These producers prioritize minimal intervention and healthy vineyards to create stable wines without relying on high levels of sulfites.

Prominent No-Added-Sulfite Producers:

Frey Vineyards: Pioneers of organic and biodynamic winemaking in California, they produce a wide range of wines with no added sulfites.
Coturri Winery: A Sonoma-based winery with a long-standing reputation for crafting excellent, sulfur-free organic wines, especially their Zinfandel.
Donkey & Goat: A California winery focusing on natural, low-intervention wines, often featuring "Sans Soufre" (without sulfur) offerings.
Tamburlaine Organic Wines: An Australian brand known for its commitment to organic, vegan-friendly, and no-added-preservative wines.
Yangarra Estate Vineyard: Also from Australia, this winery offers well-regarded preservative-free Grenache and Shiraz options.
Les Vignerons de Buzet: A French cooperative that has offered wines without added sulfites for over a decade.

Comparison Table: Preservative-Free vs. Conventional Wine


Feature	Conventional Wine	Organic Wine (US Label)	Natural Wine (General)
Sulfites	Added; up to 350 ppm in US	No added sulfites (<10 ppm naturally)	No or low added sulfites; contains natural sulfites
Additives	Up to 70+ allowed	Minimized; limited to approved list	None added
Yeast	Lab-cultured strains common	Lab or native yeast allowed	Native yeast from grapes only
Farming	Conventional; uses synthetic pesticides, fertilizers	Organic; no synthetic pesticides/fertilizers	Organic or biodynamic; no synthetic chemicals
Shelf Life	Longer due to additives	Shorter; best consumed young	Shorter; best consumed young
Flavor Profile	Consistent, predictable	Clean, fresh; reflects terroir	Unique, sometimes "funky"; strong terroir expression

What to Look for When Buying

When shopping for wine with no added preservatives, start by looking for a few specific cues on the label:

"No Added Sulfites" or "NSA": A clear indicator that the winemaker did not add sulfur dioxide during production.
USDA Certified Organic (US only): This seal ensures no sulfites were added during the winemaking process.
Natural Wine Shops: Specialized retailers often have knowledgeable staff and can direct you to brands that practice minimal intervention.
Read Reviews: Look for specific vintage reviews from natural wine enthusiasts, as the taste and stability can vary more than with conventional wines.

Conclusion: Finding the Right Preservative-Free Fit

While the concept of a completely preservative-free wine is a myth, the world of natural and certified organic wines offers excellent options for those seeking bottles with no added preservatives. From California's pioneers like Frey Vineyards to Australia's Tamburlaine, a growing number of producers are dedicated to low-intervention winemaking. Understanding the differences between label certifications and a brand's philosophy is key. By focusing on certified organic labels (especially in the US) and reputable natural wine producers, you can find vibrant, flavorful wines that reflect the truest expression of the grape and terroir, free from unnecessary additives. Always remember to store these delicate wines properly and enjoy them relatively young for the best experience.

Optional Outbound Link

For further information on the specific regulations and research surrounding sulfites and winemaking, the Australian Wine Research Institute provides detailed, authoritative insights.

Frequently Asked Questions

The phrase "contains sulfites" indicates that the wine has at least 10 parts per million of sulfur dioxide. This can come from naturally occurring sulfites produced during fermentation, added sulfites, or both.

No wine is truly sulfite-free because sulfites are a natural byproduct of fermentation. A "sulfite-free" label means no sulfites were added during production, and the total sulfite level is below the detection threshold, typically less than 10 ppm.

Not necessarily. While US-certified organic wine must have no added sulfites, EU organic wine regulations allow for reduced levels of added sulfites. Preservative-free refers to the winemaking process, not necessarily the farming.

Wines with no added preservatives often have a more vibrant and expressive flavor profile that truly reflects the grape and terroir. Some can have a more unique, sometimes 'funky' character, which some drinkers prefer while others may not.

Winemakers add sulfites primarily as a preservative and antimicrobial agent to protect the wine from oxidation and spoilage by unwanted bacteria. This helps maintain the wine's freshness and stability over time.

For most people, sulfites are not the cause of wine headaches. The issue is often misunderstood, as other factors like histamines, tannins, dehydration, or alcohol sensitivity are more likely culprits. Less than 1% of the population has a genuine sulfite sensitivity.

Dry red wines generally contain the lowest levels of added sulfites because the tannins provide natural antioxidant properties. However, specific natural or certified organic wines will have the lowest overall sulfite levels.