Kanonkop Paul Sauer

Company website (August 2021): https://www.kanonkop.co.za/winemaking/?fbclid=IwAR3mNK7FeKdJq1pv6hp9jKKGnFkehqkaKHxdy5Po7rEYjweSS1KWsuwMgGE For the past 10 years we’ve actively removed the use of animal-based additives for the fining processes that take place in the cellar. The work we do in the vineyards to deliver quality grapes, combined with the winemaking regime we follow, have allowed us to move away from using products like gelatine and albumin (egg white). Plant-based alternatives, like potato protein, are now being used for clarification and settlement purposes. We have also done extensive research on tannin additions to minimise the use of sulphur as a protective agent. This commitment has resulted that our wines can be enjoyed by vegans, vegetarians and pescatarians." Company email (February 2014): "It is only on the Kadette range that we use some fining products, but the Pinotage, Cabernet Sauvignon and Paul Sauer are all suitable."