Sulphites are a sterilizing type of salt. They are the most commonly used preservative in wine production. This method is often used excessively and compromises the purity/integrity of the product.
In conventional winemaking with selected yeasts, there is usually no leeway and, for economic reasons, no time or often not even the knowledge to control crop yields that fluctuate from year to year due to varying weather conditions during the winemaking process. In other words, without the addition of sulphites, the risk of producing faulty wines would be too great.
Note: It is precisely this skillful interplay of risks without the addition of sulfites that holds the potential to produce exceptional and authentic wines, i.e. clean and natural wines that differ from vintage to vintage, precisely because no two vintages are meteorologically identical.