Among the new trends in the Champagne world, Champagne without added sulfites is a growing market trend, especially among wine tasters.
Among the different information that must be placed on the labels and the back labels of Champagne bottles, besides the legal indications and the information for consumers, the indication of the presence of allergens is also obligatory.(e.g. sulphur dioxide, sulfites).
Sulfites (SO2) are molecules composed of oxygen and sulfur present in all types of wine as a product of alcoholic fermentation; they function as conservatives and, thanks to their antimicrobial and antioxidant effects, preserve the quality of the wine by stopping the action of microorganisms or bacteria that could damage its organoleptic characteristics.
As the the quantity of sulfites produced naturally is not always sufficient to protect the wine from bacterial action and to preserve its integrity, producers choose to add them artificially.
Sulfites are added during the Champagne production process in order to avoid possible undesirable fermentation or oxidation of the product. Sulfitation takes place constantly as soon as the must leaves the press, at doses from 6 to 10 g/hl, depending on the grape variety, the sanitary conditions of the grapes and the type of fraction (taille or cuvée).
Thanks to its antiseptic power, sulfitation plays an important role in controlling populations of undesirable yeasts and bacteria. Because of its antioxidant qualities, it also helps to preserve the chemical, physical and sensory characteristics of Champagne throughout the vinification process.
Sometimes, many producers make a second small addition of SO2 during the dégorgement and dosage stage, that is, during the process of freezing the top of the bottle and expelling the sediment and waste from the fermentation; and during the topping up of the bottle with liqueur d'expédition, a mixture of wine and sugar added after the second fermentation.
Sulphur dioxide is a popular technological adjuvant thanks to its advantages. However, for some time now, it has been criticised for the disadvantages associated with its excessive use, both in terms of product quality and for the human organism. The Champagnes that contain less sulphites are those that come from reasoned winemaking processes or from organic grapes, for which the regulation establishes less levels.
Compared to all producers, not many Maisons and Vignerons are engaged in the production of Champagne without added sulfites, but this trend is growing.
But what will happen in the next few years? The market is divided: we will see which direction it goes in.
Dominique Moreau of Marie Courtin Domaine follow the principles of organic farming combined with biodynamic practices both during the viticultural and both oenological processes. All its Champagnes are certified organic and biodynamic, and its Champagne Extra Brut Présence, a blend of 70% Chardonnay and 30% Pinot Blanc, is bottled without the addition of sulfites.
After an initial traditionalist approach to wine-growing, Charles Dufour gives way for organic farming. Champagne Extra Brut Bulles de Comptoir #9 Tradition, a blend of Pinot Noir and Chardonnay grapes with a touch of Pinot Blanc, has no added sulfites.
Also Champagne Extra Brut Élégance by Vincent Couche, 84% Pinot Noir and 16% Chardonnay, is without added sulfites. This young winemaker has been running his family's Domaine since 2008 using certified biodynamic practices.
Continuing our tour among Champagne without added sulfites, among those single variety, deserves a mention Champagne Nature de Craie of Laherte Fréres. 100% Chardonnay, this Champagne ferments in fût de chêne, no added sulfites and no dosage. In the vineyard agronomic practices are conducted with biodynamic methods and are not used synthetic products and herbicides.
Maison Drappier, a historic winery dating back to the 13th century at the time of the Cistercian monks, with Champagne Brut Nature Sans Ajout de Soufre, allows to Pinot Noir to express itself in a freedom and purity way: 100% Pinot Noir, zero sulfites during the different phases of vinification and zero dosage.
Finally, also Champagne Brut Nature La Parcelle "Sans Sulfite" by Chevreux-Bournazel, has no sulfites added. 100% Meunier, this Champagne Blanc de Noirs, comes from the homonymous parcel purchased by Domaine in 2012 and cultivated according to the biodynamic method.
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