There are no wines without sulphites. During the fermentation process of the grapes, the yeast always produces sulphur dioxide as a by-product.
The amount is very small, but nevertheless a wine can never call itself "sulphur-free" but only "unfermented".
There are also sulphites in organic wine. Sulphur has been used as a preservative for centuries. Sulphur is not a synthetic substance, but a natural agent.
However, the sulphur content in the EU is also subject to strict guidelines. A maximum value may not be exceeded in the preservation of food.
There are re-sulphurised wines, but these wines are produced by specialists. During the grape harvest, every single rotten grape must be sorted out so that the wine does not go bad. This involves a great deal of effort.