Wine is the most multifaceted drink we know. From this broad range and together with folklore, sometimes as a means of marketing, myths are created, as is the case with vegan wine. The truth is that, for centuries, wine was considered one of the most natural agricultural products in human consumption. After all, its raw material essentially comes down to grapes and the work of fermentation. However, the contemporary consumer has started to look beyond the vineyard and the glass, seeking to understand each stage of the production process. It was in this context that the so-called vegan wines gained notoriety, a segment that is growing in practically all major producing countries and that responds not only to a dietary option, but also to a broader vision of sustainability, animal welfare and environmental responsibility.
Contrary to what many people imagine, practically all wines are produced from ingredients of plant origin. The difference lies in the clarification stage, carried out after fermentation to eliminate suspended particles and provide greater clarity and stability to the product. Traditionally, several wineries use clarifying agents of animal origin, such as egg whites, casein derived from milk, gelatin obtained from animal collagen or ichthyola, a substance produced from the swim bladder of certain fish. Although these components are removed at the end of the process and practically do not remain in the bottled wine, their use prevents the product from being considered vegan.
In vegan wines, these agents are replaced by alternatives of mineral or vegetable origin, such as bentonite — a natural clay widely used in oenology —, proteins extracted from peas, potatoes or wheat, as well as charcoal and other technological compounds capable of performing the same function with high efficiency. The sensorial result remains practically unchanged, demonstrating that vegan production does not represent a change in the style of the wine, but rather a judicious change in its elaboration process.
It is important to distinguish vegan wines from so-called natural wines, a distinction often ignored by consumers. Vegan wine refers exclusively to the absence of inputs of animal origin during its production. Natural wine, on the other hand, constitutes a much more comprehensive production philosophy, based on minimal intervention viticulture, spontaneous fermentations, reduced — or non-existent — use of added sulfites and minimal manipulation both in the vineyard and in the cellar. A natural wine can be vegan, but not all vegan wine is natural. Likewise, a conventional wine of excellent quality can be both classic and vegan, as long as it uses vegetable or mineral clarifiers.
Portugal has been following this transformation consistently. Regions such as Alentejo, Dão and Douro already have producers that adopt certified vegan protocols. Houses like Herdade do Esporão have incorporated sustainable practices that include several labels made without inputs of animal origin, while small farms in Dão and Alentejo have found this niche to be an important form of international differentiation.
In Spain, the movement is equally vigorous. Regions such as Penedès, Rioja and Jumilla feature producers who combine organic farming, environmental certifications and vegan winemaking. The historic Bodegas Torres, one of the greatest references in Spanish winemaking,
offers several wines certified as vegan, reflecting the industry’s growing commitment to increasingly conscious consumers.
Italy is also seeing strong expansion in this segment. In Tuscany, Piedmont and Veneto, numerous wineries have started to use vegetable clarifiers, especially among export-oriented producers. Several Chianti, Barolo and Prosecco are already reaching the European and American markets boasting vegan certifications, without any change to their classic profile.
In France, the birthplace of modern oenology, the adoption of this concept occurs gradually, but consistently. Producers from Bordeaux, the Loire Valley, Burgundy and the Rhône have been progressively replacing traditional clarifiers of animal origin with vegetable or mineral alternatives. Although many châteaux prefer not to emphasize this aspect on their labels, the practice is becoming increasingly common, especially among properties certified in organic or biodynamic agriculture.
In South America, Argentina stands out for the speed with which it incorporated this trend. Wineries in Mendoza and the Uco Valley, such as Domaine Bousquet, a reference in organic viticulture, produce several labels that are both organic and vegan, serving especially the European and North American markets, where this type of certification exerts increasing influence on purchasing decisions.
In Brazil, although it still represents a relatively small portion of national production, vegan wines have been gaining ground. Wineries in Serra Gaúcha, Campanha Gaúcha and Campos de Cima da Serra already offer certified labels, following a growing demand for sustainable products. Companies such as Vinícola Salton, Casa Valduga and Miolo Wine Group have specific lines or labels prepared according to protocols compatible with vegan production, demonstrating that Brazilian winemaking follows the main international trends.
From a nutritional point of view, it is best to avoid exaggerations. The fact that a wine is vegan does not, in itself, make it healthier than conventional wine. The chemical differences between the two are practically non-existent after clarification. Its possible health benefits remain associated with moderate consumption, especially red wines rich in polyphenols, flavonoids and resveratrol, antioxidant compounds studied for their possible contribution to cardiovascular protection and combating oxidative stress. The main advantage of vegan wines lies in the complete elimination of the use of animal derivatives during their production, an aspect valued by vegan and vegetarian consumers and also by people concerned with sustainability, animal welfare and transparency in the production chain.
The future of this segment appears to be extremely promising. International research shows that new generations of consumers increasingly value attributes such as environmental responsibility, traceability, certifications and ethical production practices. In this scenario, vegan wine ceases to represent a simple marketing curiosity and becomes consolidated as a natural evolution of contemporary oenology. It is not about replacing great classic wines, nor about competing with natural wines, but about expanding the possibilities of choice for the modern consumer, demonstrating that tradition, quality, innovation and respect for the environment can coexist harmoniously in the same bottle. Cheers!
