At Happs we believe that wine should be enjoyed by everyone. This includes those with a sensitivity to Sulphur Dioxide.
We began making preservative free wines in 1987. At the time there were no preservative free wines available on the market in Australia. We developed specialised techniques to make flavoursome long-lived wines with out the addition of sulphur. These techniques began in the vineyard, and continued through to bottling. The premise is largely focused around using fruit in pristine condition and minimising oxygen contact. The creation of the preservative free wines has influenced the handling of all our wines and we use less sulphur in our conventionally made wines as well.
We currently have a white, red and rose in the PF range.