Sulfur Dioxide-Free Winemaking with Viognier (2015)

Summary:     

Identically sourced Viognier was harvested, sorted, and destemmed mechanically. After processing the fruit was divided into two identical lots and pressed separately. 5g/hL of SO2 was added to lot 1 during press, no SO2 was added to lot 2. The lots were racked to tanks and fermented separately but identically, with the same additions throughout.  After AF was complete, both tanks received an addition of 50 ppm SO2, and were then racked to identical but separate barrels for aging.

Lab Results:

Sensory Results:

There was a significant sensory difference (p<0.01) between the Control (traditional) and Trial (SO2 free). Of those that responded correctly and indicated a preference (n=23) 47.8% preferred the control and 52.2% preferred the trial.