French Champagne brand Duval-Leroy recently announced its plans to go 100-percent vegan. The company chose to begin clarifying its products naturally—without the use of animal-derived casein, egg whites, or gelatin—due to rising customer demand for sparkling wine made “as naturally as possible.” According to owner Julien Duval-Leroy, the brand will now use a longer, three-month aging process that creates a quality advantage as the wine “retains a natural richness.” Duval-Leroy joins beer giant Guinness, who recently announced that it will remove isinglass from its Ireland plant by 2016, in the trend toward vegan alcohol filtration. We’ll raise a glass to that!
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