A “No-Sulfites” Gem.

Morgon Cote du Py by P.U.R 2012

Earlier this year, I tasted this wine in a bit of a hurry but was seduced by its palatable offering and great personality.
A few weeks later, after receiving the shipment from my supplier, I took a bottle home for dinner to give it the attention it deserved. After all, it is a Morgon at a very reasonable price.

At the end of the meal while paying even closer attention to the label, I realize that a chart was printed on the side. The chart described the level of sulfites authorized in “traditional” wine making, organic wine making, and in the Morgon we had just enjoyed. The numbers spoke for themselves: traditional 150 mlg/l max, organic 100mlg/l, P.U.R Morgon Cote de Py 2012 7mlg/l.
So without compromising the taste (light cherry, black pepper, and a touch of smoke) the fellows at P.U.R have produced a no-sulfites Cru Beaujolais for summer that you can enjoy either slightly chilled or at room temperature. But the real question is..How did they do it? They give the following instructions:

How to make a no-sulfites wine:

1) Get well balanced organic berries rich in potash.

The potash will react with the natural tartaric acid of the wine that will create tartrates crystals (what looks like sugar but it is not, sugar will be dissolved in wine.) Tartaric acid is the only strong acid in wine that keeps the wine PH at around 3.3-3.4. This PH is the agent of preservation because at a higher PH (3.8-4.0) bacteria will thrive.

2) Healthy berries without any rot.

3) Keep the lag time between harvest and vinification as short as possible to avoid oxidation and wrong fermentation start (any oxidation before fermentation will be eliminated with the “bourbes” (decanted mud from the fermentation).
The noble lees left are glutton for oxygen and will therefore be a better antioxidant than sulfites

4) Keep the winery ultra clean and sanitized.