What is Vegan Wine?

Vegan wine is wine made without any animal-derived inputs—especially during clarification (“fining”). While grapes are plant-based, many traditional fining agents (egg whites, casein from milk, isinglass from fish bladders, gelatin, chitosan from shellfish) are not vegan. Vegan winemakers instead use mineral or plant-based agents (e.g., bentonite clay, pea or potato protein) or choose to bottle unfined/unfiltered. This guide defines vegan wine clearly, shows how to read labels and tech sheets, explains overlaps with organic, biodynamic, and low-sulfite approaches, and helps you shop with confidence.


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Vegan wine: the one-minute definition

Vegan wine is produced without animal-derived fining agents or processing aids at any point in the cellar. That includes egg whites (albumen), casein, isinglass, gelatin, and chitosan. Vegan wines are either clarified with non-animal agents (e.g., bentonite, pea/potato protein, silica) or left unfined and unfiltered. For fundamentals, see: What Is Vegan Wine?


Labels & certifications (what to look for)

  • Front/back label claims: “Vegan,” “Suitable for vegans,” or icons indicating no animal products used.
  • Third-party marks: some producers use independent certifications (e.g., vegan seals) to verify practices.
  • Allergen disclosure (region-dependent): in some markets, if animal finings are used and could remain in trace amounts, allergens must be declared. Vegan wines avoid these inputs entirely.
  • Producer tech sheets: look for fining/filtration notes and clarification on vegan-friendly methods.


Fining 101: what makes a wine non-vegan

Fining removes haze, excess tannin, or bitterness by binding unwanted compounds and dragging them to the bottom of the tank. Traditional agents include:

  • Egg whites (albumen) – common in reds to soften tannins.
  • Casein – milk protein sometimes used to polish whites.
  • Isinglass – fish bladder collagen, historically used in whites.
  • Gelatin – animal collagen used for broad clarification.
  • Chitosan – often shellfish-derived (non-vegan).

Because these are animal-derived, any wine fined with them is not vegan, even if residue is filtered out.


Vegan alternatives & unfined/unfiltered wines

  • Bentonite clay – mineral fining that removes proteins and clarifies.
  • Plant proteins – pea or potato protein; targeted clarification without animal inputs.
  • Silica sol & PVPP – non-animal aids sometimes used for clarity and color stabilization.
  • Unfined/unfiltered – many minimal-intervention wines skip fining, accepting light haze as a style choice; learn more about unfiltered wines.


Vegan vs Organic vs Biodynamic vs Natural

Vegan: concerns cellar inputs—no animal-derived finings/processing aids. It doesn’t automatically address pesticides or sulfite levels, though many vegan wines also align with low-intervention choices.

Organic: regulates farming and restricts certain cellar additives; does not automatically mean vegan (animal finings could still be allowed). Learn more: Organic Wine.

Biodynamic: holistic, certifiable farming beyond organic; winery choices may still use finings unless the producer chooses vegan methods. Discover: Biodynamic Wine.

Natural: minimal-intervention philosophy—native ferments, very low additives, often unfined/unfiltered; many are vegan by practice, but not all. Explore our natural wine best sellers.

Low-sulfite: a separate dimension focused on sulfur dioxide additions; a wine can be vegan and low-sulfites (or NAS) at the same time.


Do vegan wines taste different?

There’s no single “vegan taste.” Flavor depends on grape, region, and technique. However, skipping aggressive animal finings—or using gentler plant/mineral alternatives—can preserve aroma detail, texture, and color, especially in minimally processed styles. Unfined/unfiltered vegan wines may show a light natural haze; haze ≠ fault and can correspond to a fuller mouthfeel.


How to shop: cues, terms & smart picks

  • Look for the word “Vegan.” If missing, check the producer’s tech sheet or website.
  • Unfined/unfiltered is a strong vegan cue (but ask—some wineries still fine individual lots).
  • Plant/mineral finings listed (bentonite, pea/potato protein) are safe bets.
  • Layer your values: if you also want minimal additions, filter for low-sulfites or no added sulfites alongside vegan.
  • Start curated: browse editor picks in our Best Sellers—many are vegan-friendly and low-intervention.


FAQ: health, allergens & storage

Is vegan wine healthier? “Vegan” addresses inputs, not medical outcomes. Wine contains alcohol; enjoy responsibly. If you avoid animal products, vegan certification and tech sheets provide clarity.

Allergens? Vegan wines avoid egg/milk allergens used in traditional fining. If you’re sensitive, vegan labeling is helpful; also check for sulfite statements if that’s a concern (see low-sulfites basics).

How to store? The same way as any quality wine: cool (≈12–14 °C / 54–57 °F), dark, and steady. If unfined/unfiltered, a gentle decant can help settle lees.

Keep exploring: learn the fundamentals of vegan wine, compare frameworks with organic and biodynamic approaches, and find low-intervention favorites in our editor-selected natural wine best sellers.

 
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