“Vegetarian wine” isn’t a grape or style, but a way of making wine that avoids animal-derived fining agents. Instead of traditional fining materials like egg white, gelatine or isinglass, vegetarian wines are clarified using plant-based or mineral alternatives such as bentonite clay or activated charcoal.

In practice, this means the wine is suitable for vegetarians while still delivering the same clarity, stability and flavour profile as conventionally fined wines. It’s a growing standard across modern winemaking, particularly among producers focused on transparency and more sustainable cellar practices.

Expect no difference in taste, just a different approach in how the wine is finished before bottling.