” he explained that he avoided the use of sulphur dioxide – a highly effective anti-oxidant – until both the fermentation and malo-lactic conversion were complete, and even then, he added just half the normal quantity.”
“Our first sulphite use is after malo-lactic because we want to reduce the overall level in the wine, and today we have 40 mg/l of total SO2, when normally we would have double that.”
To achieve this without risking bacterial spoilage of the wine, particularly during the early stages of winemaking, it is necessary to have a good yeast population right from beginning, according to Duroux.
ARTICLE here :
http://www.thedrinksbusiness.com/2015/04/palmer-the-first-natural-classed-growth/
