Just chiming in on the sulfite discussion. It is not possible to make a wine with 0 sulfites. Yeast naturally produce some sulfites during fermentation the natural amount would produce 5-9ppm. Common good winemaking practices if you are adding sulfites to end up with 25ppm free sulfur in the finished wine. Sulfites provide two functions. 1) as an antioxidant scavenging oxygen in the wine which helps keep the wine from “browning”. 2) sulfites are an anti microbial keeping things from growing in the wine helping the wine age longer. The short of it is large or low quality producers use a lot of sulfites (100+ppm) Good producers use no to minimal sulfites. As a rule of thumb white whites will have more sulfites in them because there are naturally less antioxidants in white wine then red.