[otar]

> natural wine degrades quite fast when shipped with traditional couriers

It's sporadic to achieve and maintain the needed natural sulfur level in the wine. In most cases, you must add some sulfur to maintain wine stability for shipment. Many natural wine brands refuse to use any SO2 at all.

Imagine you're a small winery, poured your heart and did your best to make a great wine. Now it's time to ship overseas... by NOT adding any sulfur, you risk your product getting damaged. A small amount of sulfur is a small compromise you make to make your wine more stable and ready to be shipped overseas.