Most growers commonly add additives when they bottle: arabic gum, ascorbic acid, metatartric acid and sometimes copper sulfates. They follow the standard advice from the wine lab.
At Domaine du Fontenay, the policy is to add nothing. Initially, we asked ourselves what would happen if we stopped adding the standard cocktail of various additives. Well, nothing went wrong and the wine even tasted a lot better.
The only additive that we use is sulphur. This has to be used by all wine makers to preserve the wine during the time it is stored in the vats prior to bottling. We use very moderate amounts of sulphur, which we adjust with very frequent analysis at a wine lab.