Wines are microbially stable and considered dry when their RS level is below 2.0 g/L. Adding sugar above this level can encourage the growth of some spoilage microbes, so sterile filtration is a good idea if you're going to bottle much above 2.0 g/L RS.
If you can't or don't want to sterile filter, it would be a good idea to keep the molecular SO2 levels between 0.5 and 0.8 ppm when bottling above 2.0 g/L.
