Treatment with sulphites is an action practiced at different stages of the winemaking process, the antioxidant and antiseptic properties of the sulfur dioxide being used to protect the harvest's sanitary qualities and prevent any risk of aromatic deviances during winemaking. When bottling, it helps to protect the juice from premature oxidation and gives the wine a higher cellar potential.
However, some wineries choose not to use sulfur dioxide and produce so-called "no added sulphite" wines. This practice is made possible by a strict sorting of the grapes which must be free from any defect, and a perfect hygiene in the cellar! The mention "Without added sulphites" is then freely added on the label by the winemaker, but it is not an official label or a mandatory mention because this process is not subject to any control.