According to EU Regulations starting January 1st, 2015, the term “low histamine wine” or “histamine free wine” cannot be used any longer. Why?
Histamine is a biogenic amine which is both produced by the human body and consumed as part of the daily diet. It serves various functions in the body and is therefore necessary - to a certain extent. Most people rarely or never reach critical histamine levels, whereas patients suffering from histamine intolerance show a decisively lower tolerance level, which means that even the smallest amounts of histamine can cause health problems such as shortness of breath, low blood pressure, flushed skin, nausea and headaches. This condition calls for a diet low in histamine, leaving lots of really tasty foods off limits.
Here are a few examples:
- various fruits and vegetables
- smoked foods
- pickled foods
The same goes for wine, and that’s the bad news.
The good news is that there are actually wines with a residual value of histamine of below 0,1 mg/l – and we are the ones producing them. Find our histamine tested wines here!
Histamine tested is our standard!
As it turns out, our grapes contain a drastically higher number of antioxidants (reductones), which prevent the development of histamines in organic wine.
We try to maintain the reductants throughout the entire ripening process in order to keep the wine from producing (too much) histamine.
Our customer feedback shows us that we are on the right path: Our wines are especially well tolerated because of our organic production that doesn’t use selected yeast and only extraordinarily little sulfur!
To find out the exact residual value left in the wine we have it tested at the lab. The determination limit lies around 0,001 mg per liter. An amount of less than 0,1 mg per liter is considered “unverifiable”.