The Sulfite Difference

Sulfites are typically used to stop the very crucial stage of fermentation, and stabilize the wine to reduce the occurrence to spoilage. Due to the extended usage of sulfites by producers, the Canadian Food Inspection Agency has ranked it within its top nine food allergens. Domodimonti's use of temperature controlled vats with external insulation jackets allow us to strictly control the very important stage of fermentation. By controlling the temperature of each individual vat, we are able to substitute the use of sulfites during the fermentation process. This cornerstone approach creates a more natural, and non-synthetic wine.

Unfortunately, there is a minimum sulfite quantity required by law, but this minimalistic amount insures that our product arrives to our international destination intact. In comparison, we are far lower than any biological wine.

An additional technique utilized to substitute chemicals in the wine making process is the implementation of cryomaceration. It is a process in which the grapes are de-stemmed and gravity-fed into stainless steel vats where a quick drop in temperature, from two (2) to five (5) degrees Celcius is maintained. This allows the pulp to absorb aromas otherwise lost to the pomace, which in turn limits the solubility of polyphenols and protects against oxidation. A technique that is very costly to implement, but its benefits replaces the use of chemical compounds to alter the aromatic properties of the wine.