To obtain a wine with a pretty limpid robe, it is necessary to remove from the juice all the solid particles in suspension. This is done through bonding and filtering which are so-called clarification processes.
Nowadays, it is rather rare to find particles in suspension in the wine because most of the winemakers carry out a stage of clarification, fining or filtering or both, which rids the wines of the vast majority of their solid residues . Bonding consists in adding often animal proteins such as egg white, fish glue or casein, a particle found in milk, to the vats, which will coagulate with the solid microparticles from grape. This means that the proteins will cling to the residue to form a larger, heavier whole that will sink to the bottom of the tank. Thus, the winemaker can get rid of this solid layer by drawing only the wine without its impurities. The second method of clarifying wines is filtering. This operation simply involves filtering the wines to remove most of the solid particles and keeping only a very clear wine.
Whether for our Côtes du Rhône, our Côtes du Rhône Villages Gadagne or our Crus, we use vegetable and non-animal proteins for the fining of our wines. Vegan wines are therefore clarified with a vegetable glue made from vegetable proteins or from clay (diatomaceous earth).