Have a read of this article that was shared with us. Many south african wines or indeed wines that have travelled from far flung destinations have been vilified over their perceived excessive use of sulphites and the "effect: it has had on them. As a natural byproduct of production its inevitable to have some sulphites in wine (which prevents re-fermentation of leftover yeasts, maintains consistency and protects the wine) - usually between 5-100ppm...compare that to over 500ppm in preserved meats and 2000ppm in frozen french fries. There is of course a small % of the population that do have an allergy to sulphites, but it is very small. The "red wine suplhite hangover" is more likely to an allergy to histamines present in thick skinned grapes and oaked wines, or drinking excessive amounts and not hydrating. White wine interestingly and generally has more sulphites than red ! if you re looking for a low sulphite wine, consider natural wines, wines with a bit of a spritz and also thin skinned and light wines - perhaps a cinsault, beaujolais or pinot noir. How about trying STRANGE KOMPANJIE CINSAULT from SOLOVINO