Low-Histamine Wines by Nature

Histamine is a biogenic amine formed during microbial fermentation – often through lactic acid bacteria during malolactic fermentation in wine.

There’s no legally defined limit, but wines with less than 10 mg/L are generally considered low-histamine. This threshold is widely accepted by various associations and producers, though it remains unofficial.

They’re typically caused by uncontrolled bacterial activity, extended skin contact, or poor cellar hygiene. Red wines usually contain more histamine than whites.

As our winemaker is personally sensitive to histamine, we pay special attention to crafting wines that are naturally low in histamine – from careful fermentation to meticulous cellar hygiene.