09.01.2025 - News, Organic

Vegan wine and labeling: let’s get some clarity

Wine labeling hides a little-known reality: in a glass there may be traces of processing with animal products such as casein from milk, albumin from eggs, isinglass and gelatines. This is where vegan wine comes in, an increasingly conscious choice for those seeking transparency

The hidden reality of traditional wine

The clarification process

Clarification is a necessary technical step to ensure the stability and brilliance of the wine over time.

This process uses animal products that, while not remaining in the final product, raise questions not only of ethics but of production transparency.

In addition, the choice of clarifiers profoundly influences the final quality of the wine, determining its protein stability, clarity and aging ability.

The normative question

As of December 2023, the new rules on wine labeling in the EU., which require the declaration of ingredients and nutritional information.

This change is a first step toward greater transparency in the wine industry.

However, manufacturers have two options: put this information directly on the physical label or provide it through electronic means such as a QR code.

Regulations require that the following must appear on the bottle:

The energy value
Allergens
The name of the product
The alcoholic degree
Provenance
The net content

While through the QR code can be accessed:

Full list of ingredients
Full nutritional statement

Nevertheless, as anticipated earlier, a critical aspect concerns processing aids (such as clarifiers), since it is not mandatory to list them in the ingredient list, unless they are allergens.

This choice raises an important question: at a time when consumers are demanding more and more transparency, shouldn’t it be mandatory to declare all products used in the production process, regardless of their presence in the final product?

Solutions and alternatives: vegan wine

Modern winemaking techniques

Research has developed all-vegetable alternatives that provide excellent results.

These solutions differ according to the type of wine to be treated.

Bentonite, a natural clay, has proven particularly effective in clarifying white wines, ensuring perfect clarity without residue.

In the case of red wines, however, plant proteins, extracted from peas and potatoes, have revolutionized production, offering superior results in terms of stability and respect for the organoleptic profile.

Environmental impact

Vegan wine production requires a holistic approach to sustainability: from vineyard management to winery practices, every step is rethought from an eco-friendly perspective.

Reducing the use of animal products is only the first step in a broader journey involving the entire production cycle. Studies show a significant reduction in environmental impact, with lower water consumption and reduced production waste.

In this context, Fasoli Gino represents a concrete example of how sustainability can become the beating heart of a winery.

Pioneers of organic farming since 1986 and practitioners of the biodynamic method, the company has implemented a “zero-emission” production system , producing the energy needed to support the winery, point of sale and office operations themselves.

This commitment also extends to the choice of materials, with the use of minimal-thickness glass bottles that ensure both an optimal wine seal and reduced environmental impact.

Certifications and inspections

Certification standards for vegan wines are based on rigorous testing by internationally and nationally recognized bodies.

BeVeg represents the highest standard in the industry, being the only ISO 17065 accredited vegan brand worldwide..

Its certification process involves an in-depth analysis of the entire production chain, from raw materials to finished product, with on-site verification and laboratory testing.

Italy, VeganOK stands out as one of the most authoritative brands, operating according to the European standard UNI EN ISO 14021. Its specifications require not only the exclusion of ingredients of animal origin, but also the verification of production practices to avoid contamination.

To complete the picture of the most authoritative certifications, A.V.I. LABEL VEG of the Italian Vegetarian Association guarantees, through periodic checks, the total absence of products and derivatives of animal origin in the winemaking process.

This system of multiple certifications ensures maximum transparency and reliability for consumers, guaranteeing high standards at every stage of production.

International vegan wine trends

The vegan wine market is set to grow significantly in the coming years, with a projected CAGR of 9.8 percent through 2030, reaching $5 billion.

This growth is driven by consumers who are increasingly concerned about sustainability and transparency in production processes.

Future perspectives on vegan wines

The solution to the growing demand for vegan wines comes through three basic elements:

The adoption of innovative winemaking techniques that ensure superior quality without the use of animal products
Rigorous certification of production processes to ensure maximum transparency
The integration of sustainable practices at every stage of production

This integrated approach not only meets the needs of the current market but also lays the foundation for a more ethical and sustainable future of wine, where product quality is combined with respect for the environment and animals.

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