Viognier was fermented using traditional winemaking and sulfur dioxide-free winemaking at the pressing stage. Sulfur dioxide was used after the completion of alcoholic fermentation. The wine produced had very little chemical differences, except that the sulfur dioxide-free wine had much more malic acid. The traditional wine in general had a slightly higher microbial presence. Although sensory differences were distinguished between the wines, there was no sensory preferences between the wines.