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It is not uncommon for various animal derivatives to be used in the process of clarifying (also known as fining) wine. The most common fining agents are - egg albumen, isinglass (derived from fish bladders), casein (milk protein). And less often - gelatin, fish oil, bone marrow, blood, chitin (fibre from crustaceans).
Despite the fact that these components will not be consumed (as they have been used, done their job, and been filtered out prior to bottling), many vegans would prefer to avoid those wines. This information is not normally on the label, although some producers may use a recognised vegan logo. So we have done the work for you to make selection easier.
If the wines below have been clarified it has been done using one of the following; clay, limestone, plant extracts, or silica gel.