I find that when sugar is that low, the process of re-starting actually lowers the overall quality and you’re better off bottling slightly sweet (sterile filtered).
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Get some pointers and considerations a winemaker needs to keep in mind when topping off your aging wine vessels. The Wizard also answers questions on fining agents and malolactic fermentation after cold stabilizing a wine.
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The second and perhaps the most important reason is that if you’re doing your final rinsing with an acid blend that contains malic acid, you’re potentially releasing a food source for various bacteria into your equipment and into your cellar’s environment (like drains).