Do your wines contain allergens?
Unless otherwise stated, all of our wines contain sulphites. This is an important – many would say vital – preservative that can be used before and after fermentation. Good winemakers will only use just the right amount of sulphur and the aim is that it is not tasted in the wine. European legislation restricts the amount that can be added to a wine.
The fining process, which clarifies wine, is traditionally done using milk or egg proteins. Some winemakers use non-animal derived agents (bentonite, for example); others choose not to fine their wines at all. Albumin (egg white) or casein (milk protein) is often used in the fining process but in general, these substances will not be present in the finished wine: the reactions that take place during fining serve to remove both the fining agent and the substances that are being fined. However, it is not possible to determine in what infinitesimal quantity these substances might remain in any finished bottle of wine, short of conducting a detailed chemical analysis of each bottle. In the interests of allowing members to make the most informed choices possible - particularly those with allergies to dairy - unless otherwise stated, all wines purchased from The Society may contain egg or milk proteins.
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