French champagne house Duval-Leroy has made a major change within its production process. Becoming the world's first vegan champagne house, the French label no longer uses animal-based products during the making of its wine.
House founder Charles Duval-Leroy stated that this change required 20 years of experience. Making a move to be more environmentally friendly, the company has stopped using animal-derived products for fining wines. These fining agents usually include gelatin, albumin, egg whites, milk protein and isinglass obtained from fish bladders. These agents bind the solids in the wine but traces can remain in the wine. The Duval-Leroy champagne house will now be eliminating the aforementioned product practice and instead be relying primarily on time.
With wine remaining in tanks longer without adding an additional substances, Duval-Leroy is entering a brand new business venture of being cruelty-free.
Vegan Champagne Houses
The Duval-Leroy is the First 100% Vegan Champagne House
Trend Themes
1. Vegan Champagne Industry - French champagne houses are making the move towards being vegan and more environmentally friendly, creating a new industry for cruelty-free wine production.
2. Animal-free Fining Agents Trend - Champagne houses are exploring alternatives to animal-based fining agents, creating new trends in more ethical wine production.
3. Extended Tank Aging Practice - Extended wine aging in tanks without fining agents is a new trend in cruelty-free wine production.
Industry Implications
1. Wine Production Industry - The wine industry can explore the trend of animal-free fining agents and extended tank aging practices to produce more ethical and sustainable wine.
2. Vegan Food Industry - Vegan champagne can cater to the growing vegan food industry as a beverage of choice paired with plant-based meals.
3. Eco-friendly Industry - The trend of cruelty-free wine production can attract eco-conscious consumers and create opportunities for collaboration with other eco-friendly industries.