Vegan Wine

For a wine to be considered vegan, winemakers must use techniques where the wine does not come into contact with animal products during fining. To ensure that this step does not alter the aromas of the wine, winemakers must be meticulous and vigilant so as not to alter the blend.

The bonding stage may require coagulant additives of animal origin, such as:

• Albumin, a protein found in egg whites, is used to soften tannic red wines
• Casein, a protein found in cow's milk, is used for white wine
• Gelatin derived from animal collagen (skin, crushed bones, organs, intestines from cattle, pigs, chickens or horses), used mainly for red wines
• Ichtyocolle (fish glue, a substance derived from fish skin and cartilage). Used for both white and red wines
• Vegetable proteins: potato, wheat and peas
• Bentonite, a natural clay

A vegan wine therefore guarantees the absence of animal products in the wine and in all stages of production and winemaking.

The production of vegan wines is highly regulated through the existence of several labels, which require winemakers to adhere to strict specifications. Vegan wines can only be certified if they have followed the applicable procedure.

Several labels certify that the products are 100% plant-based:

• The V label, created by the European Vegetarian Union, guarantees that no animal products are used in the wine or at any stage of production or vinification.
• The British Vegan Society label certifies that no animal substances are used.
• The Italian Qualità Vegetariana label ensures that no animal products are used, including in the packaging: labels, wrapping.
• The EVE Vegan label guarantees that no animal products are used in the production and packaging, or in the farming methods.

Some wines do not carry any labels even though they are vegan or vegetarian. There are no vegetarian or vegan labels for wine. Vegan labels are the only way for vegetarians and vegans to be sure that a product does not contain any unwanted food products.

A vegan wine is not necessarily organic, although most are, but it contains no animal-derived ingredients. Although their approaches are consistent, vegan wine and organic wine are significantly different. While the specifications for organic wine production prohibit the use of products such as gelatine or albumin derived from animal blood, they do allow egg white and casein. As a result, a wine that is certified organic (AB label) is not always vegan, and vice versa.

From vine to glass, vegan wine excludes all animal exploitation and animal products from the winemaking process. The production criteria for vegan wine are not the same as those for organic wine. However, animal welfare is linked to environmental concerns and the choice of a healthy diet. It is not uncommon for vegans to also be organic.

The wine is produced according to a set of European specifications from 2012. The wine is produced using a production process that complies with the principles of organic farming, both in viticulture and winemaking. However, an organic wine does not necessarily have a 100% plant-based composition. Similarly, the specifications do not prohibit animal gelatine, fish glue or the use of draught horses. A wine labelled as organic is therefore not necessarily vegan.