Which Champagne is Vegan Friendly?

December 6, 2025 •

3 min read

Not all Champagnes are vegan, as many traditionally use animal-derived products during the fining process to achieve clarity. Knowing which Champagne is vegan friendly requires understanding the filtration methods employed by producers, as these methods can determine a wine's suitability for a vegan diet.

Quick Summary

This guide explains why many Champagnes are not vegan and provides a list of confirmed brands that use plant-based alternatives or are unfined, ensuring a cruelty-free choice.

Key Points

Not all Champagne is vegan: The fining process, used to clarify the wine, can involve animal-derived products like isinglass (fish bladder) or casein (milk protein).
Fining agents are removed: While the animal-based agents are filtered out, traces can remain in the finished product, making it unsuitable for vegans.
Look for confirmed brands: Some producers, like Moët & Chandon and Dom Pérignon, have publicly confirmed their products are vegan-friendly.
Vegan alternatives exist: Many wineries now use vegan-friendly fining agents such as bentonite clay, silica gel, or activated charcoal.
Consider unfined or unfiltered options: Wines labeled 'unfined' or 'unfiltered' bypass the animal-based fining process entirely and are typically vegan.
Organic isn't always vegan: An 'organic' label does not guarantee a wine is vegan, as some organic fertilizers or biodynamic practices can involve animal products.
Use online resources: Websites like Barnivore.com are excellent resources for checking a specific brand's vegan status.

Why Isn't All Champagne Vegan? The Role of Fining

While the primary ingredients in Champagne—grapes and yeast—are vegan, it's the fining process that can make a wine unsuitable for those following a vegan lifestyle. Fining is a crucial step in winemaking where a substance, known as a fining agent, is added to the wine to remove impurities and sediment. These impurities, composed of naturally occurring proteins, tannins, and grape particles, can cause a cloudy appearance that many consumers find undesirable.

Traditional fining agents are often derived from animals. These agents bind to the unwanted particles, causing them to clump together and settle at the bottom of the vat, from which the now-clear wine can be siphoned off. Even though the fining agents are removed before bottling, some vegans consider the process itself non-vegan due to the animal products' involvement. For some, minuscule traces may also remain in the finished product.

Common Non-Vegan Fining Agents

Isinglass: A collagen-based substance extracted from the dried swim bladders of fish. It is used primarily for clarifying white wines and sparkling wines like Champagne.
Gelatin: A protein derived from boiling animal parts, such as bones and connective tissues, and is often used to fine both red and white wines.
Casein: A milk protein, which, while vegetarian, is not vegan. It is effective in clarifying white wines and removing oxidative taint.
Egg Albumen: Made from egg whites and traditionally used for fining red wines, but can also be used in some sparkling wines.

Vegan-Friendly Alternatives in Winemaking

Thankfully, the wine industry has evolved, and many winemakers now employ cruelty-free fining methods. These plant-based or mineral-based agents are equally effective at clarifying wine without the use of animal products.

Bentonite Clay: A volcanic clay with a negative charge that binds to positively charged protein particles, causing them to settle.
Activated Charcoal: A porous carbon material used to remove unwanted colors and off-odors.
Silica Gel: A form of silicon dioxide that can be used in combination with other agents to aid clarification.
Pea Protein: A plant-derived protein that functions similarly to animal-based proteins in the fining process.
Unfined/Unfiltered Wine: Some winemakers opt to avoid fining altogether, allowing the wine to clarify naturally over time. These wines are often labeled as 'unfined' or 'unfiltered' and are a reliable vegan choice.

Identifying Vegan-Friendly Champagne Brands

It can be challenging to determine a wine's vegan status from the label alone, as winemakers are not required to list fining agents. However, many progressive brands now clearly label their products, and several have publicly confirmed their vegan-friendly practices. Reputable sources like Barnivore are excellent resources for checking a specific brand.

Confirmed Vegan Champagnes

Moët & Chandon: This iconic champagne house confirms that its products are vegan-friendly.
Dom Pérignon: As part of the Moët & Chandon portfolio, Dom Pérignon is also suitable for vegans.
Piper-Heidsieck: This brand uses vegan methods for all its Champagnes.
Champagne Lanson: Lanson has also confirmed that all its Champagnes are vegan.
Taittinger: All of Taittinger's Champagne range is confirmed to be vegan-friendly.
Nicolas Feuillatte: This widely available brand has confirmed that its products are vegan.
Duval-Leroy: This Champagne house has released news that its entire range is now vegan-friendly.

A Comparison of Vegan and Non-Vegan Champagne Production


Feature	Traditional (Non-Vegan) Method	Vegan-Friendly Method
Fining Agents	Isinglass (fish bladder), Gelatin (animal collagen), Casein (milk protein), Egg Albumen	Bentonite clay, Activated charcoal, Pea protein, Silica gel
Clarification	Uses animal-derived agents to bind and remove sediment, often stripping some tannins and flavors.	Relies on plant-based agents or natural settling over time to achieve clarity.
Processing Speed	Expedites the clearing process to meet market demands for sparkling-clear wine.	Can take longer if wine is left to 'self-fine' naturally without agents.
Labeling	Often lacks specific vegan-friendly indication; requires external research.	May feature 'vegan-friendly' logos, be explicitly labeled as 'unfined' or listed on vegan wine databases.

Conclusion: Toasting with a Conscience

Choosing a vegan-friendly champagne doesn't mean compromising on taste or quality. With a growing number of brands adopting ethical production methods, finding a delicious, cruelty-free sparkling wine is easier than ever. By supporting brands committed to transparency and plant-based alternatives, you can enjoy your bubbly knowing it aligns with your values. Simply look for vegan certification, check unfined labels, or consult resources like Barnivore to ensure your celebration is kind to all creatures. For further guidance on identifying vegan alcohol, refer to Barnivore, the ultimate vegan alcohol guide.

Frequently Asked Questions

The main reason is the fining process used to clarify the wine. Some traditional methods use animal-derived agents like isinglass, casein, or gelatin to remove sediment, making the final product non-vegan.

Fining is a technique used in winemaking to remove haze-causing particles like proteins, tannins, and yeast. A fining agent is added to attract these particles, which then clump together and sink to the bottom, allowing for a clearer wine to be separated.

Non-vegan fining agents include isinglass (fish bladder protein), gelatin (animal collagen), egg albumen (egg whites), and casein (milk protein).

Yes, many wineries now use vegan-friendly alternatives such as bentonite clay, activated charcoal, silica gel, or plant-based proteins to achieve clarity.

The best ways to identify a vegan Champagne are to look for a certified vegan label, check if it is explicitly labeled as 'unfined' or 'unfiltered,' or consult a vegan alcohol database like Barnivore.

The difference in taste is generally negligible, as fining agents are removed after processing. The process primarily affects the wine's visual clarity, not its core flavor profile.

No, an 'organic' label does not guarantee a wine is vegan. Organic farming can still use animal products like bone meal or manure, and organic wineries can still use animal-based fining agents.

Dosage is the small amount of sugar and wine added after disgorgement to balance acidity. While the sugar used could potentially be filtered with bone char, the amount is so small that it is generally not a concern for most vegans. The primary factor is the fining agent.