An investigation was undertaken to determine whether the wine treatments for elimination of iron and copper used in Western Europe—with tetrapotassium hexacyanoferrate(II): K4[Fe(CN)6]—and in the United States—with iron(II) and potassium hexacyanoferrate(II) ('Fessier compound')—are suitable for lowering the concentration of lead to within legal limits. In both series of experiments the decrease in lead concentrations remained very poor. It was concluded that the treatments using hexacyanoferrates lowered lead levels but not sufficiently to reduce completely lead contamination in wines.