Why does the label still say "Contient des sulfites" ("Contains sulfites")?

Why does the label still say "Contient des sulfites" ("Contains sulfites")?

Yeasts produce small amounts of natural sulfur during the fermentation of grape juice.

of natural sulfur during the fermentation of the grape juice, but this is immediately reincorporated into the wine by the ethanol

into the wine by the ethanol also produced by the yeasts and are thus inactive. They are chemically detectable, however; the

labeling obligation begins from 10mg/L. Sometimes (not always) natural wine winemakers add minimal amounts of sulfur (5-10mg/L) when bottling - a concession to the usually following transport of the bottles, which sometimes takes place across the world:

However, in terms of taste, these minimal amounts no longer alter the wine.

European legislation limits the addition of sulfur for dry wines to a maximum of 180mg/liter: twenty to thirty times that of well-made natural wine! The indication

"Contains sulfites" is therefore primarily problem avoidance for the winemakers. Some natural wine producers also do without it in order to inform us consumers more precisely: "Pas de sulfites ajoutés" (No sulfur added) or "Pur jus" (Pure "juice") can sometimes also be read on the labels.