Wine goes through a process called “Remuage,” which is the preparation for the clarifying process after the second fermentation process, which is where the bubbles come from. The fermentation process typically leaves sediment, which is why the clarification process is necessary. Most sparkling wine and champagne makers use either egg whites or isinglass (an extract from sturgeon bladders) to push the sediment through the necks of the inverted bottles. Then this agent is removed from the wine, but there are particles left over. Domaine Carneros instead uses “Clarifiant S, sodium bentonite,” which is a clay-based product, to remove the sediment and clarify the sparkling wine, thus eliminating the animal products and making a vegn wine.

CEO and chief winemaker (what a job!) Eileen Carneros has implemented several new green features around the winery to help the wine and their carbon footprint. In 2003 the winery installed the largest photvoltaic system on any winery in the world at 48,000 kilowatts. In 2003, they also decided to climate control their winery buildings naturally. They sunk the buildings under the ground, partially, heavily insulated the buildings and uses passive cooling at night.

Now you can serve up your vegan-friendly, green holiday party in style with vegansparkling wine. To find Domaine Carneros sparkling wine and pinot noir, check your local wine shop or find them online. :Domaine Carneros