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OCT. NOV. 2016
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production a few years ago.
What procedures need to
be implemented in order to
make vegan wine, apart from
eliminating everything of animal
origin?
“You need to certified by a third
party inspection body like CCPB,
whose duty is to check that all
production stages follow that right
protocols, to exclude contamination”,
says wine expert Daniele Ferrante.
“Furthermore, producers need to
declare that all machinery and
technical aids have not used at any
point products of animal origin and
that no animals have been involved
along the production stages”.
What makes a “good vegan wine”
in terms of colour, smell and taste?
The are no differences between a
traditional wine and a vegan wine,
or at least there shouldn’t be. In
both cases, the qualities of the
grapes must be expressed at their
best to offer a wide tasting range. If
we think of processing aids, there
are alternatives to the traditional
animal-based ones. They are only
a lot more expensive, but offer the
same quality. We have done a lot
of research because we wanted
to preserve the uniqueness of our
wines, a symbol or our region.
What is the position of vegan wine
in the food service sector and
more generally in the market?
The consumption of vegan wine is
still a niche in the market, even if
last year we scored a 30% growth.
The trend to diversify in the food
service sector has certainly found a
strong support in this category and
it has found a fine balance alongside
traditional wines.
AT PAGE 48
Cocktail by Gianfranco Di Niso
Text by Davide Manzoni
WINE COCKTAIL
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A book to... drink in one sip! With
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DI OLIO IN OLIO
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It is always nice to spend time in
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Why not start from oil then? Olive
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PENSA, MANGIA, AGISCI
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Being the chief cook on board of
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