It's probably not the sulfur in wine that is giving you headaches, it's more likely the alcohol content. However, this list of chemical additives allowed in a bottle of wine is staggering and, unfortunately for us, the government does not require a producer to list them on a bottle. While Sulfur is indeed a totally natural occurrence during the winemaking process, Sulfur Dioxide has long been added as a preservative-it's what allows a wine to age in the bottle with stability, and also protects the juice on its journey from Europe to Brooklyn. Despite its positive effects, some winemakers feel that sulfur can hinder the ultimate expression of the grape and terroir. Also, if the producer is skilled enough, and the wine is naturally stable, there is no need to introduce external influences. In wines where no sulfur is added, try to keep in mind that the wine you are drinking is the winemaker's attempt at producing the most "natural" wine possible. No sulfur whatsoever was added to this remarkably lithe and unusual Tempranillo by Barranco Oscuro, from high elevation vineyards outside of Granada. More than a hint of barnyard funk meets ripe cherries and herbaceous spice. Loves of funk Beaujolais will definitely enjoy this!