Sulphur, also known as Preservative 220, is commonly found in winemaking, and has been used since Roman times as a preservative in wine. Natural wine generally accepts the use of sulphur in very low doses, but increasingly natural winemakers are looking to add nothing, to find the purist expression of grapes and place in their wines. Come and taste no sulphur-added wines and enjoy a conversation with Gianmarco Antonuzzi (Le Coste) and James Erskine (Jauma), and friends, who will discuss, through tasting, the art of no sulphur winemaking.

 

 

SATURDAY 28 NOV - 7 PM - ELSTON ROOM $25

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