Louis M. Martini Wine

Company email (April 2017) re: Ghost Pines "Our winemakers tell us that gelatin and proteins from animal or fish products and milk or eggs have been used in winemaking for centuries and are recognized as traditional methods for wine fining, or clarifying. Generally, none of these products remain in the wine because they are removed by filtration prior to bottling. A few of our premium wines that undergo minimal or no filtration prior to bottling are exceptions and therefore may not be completely free of animal products. We hope that with this information you can make an informed decision that meets your dietary needs." Company email (April 2013): "Our winemakers tell us that gelatin and proteins from animal or fish products and milk or eggs have been used in winemaking for centuries and are recognized as traditional methods for wine fining, or clarifying. Generally, none of these products remain in the wine because they are removed by filtration prior to bottling. A few of our premium wines that undergo minimal or no filtration prior to bottling are exceptions and therefore may not be completely free of animal products. We hope that with this information you can make an informed decision that meets your dietary needs." Company email: "In response to your inquiry, our winemakers tell us both animal and fish products (e.g., commercial, food-grade gelatin) have been used in winemaking for centuries and are recognized as traditional methods for wine fining, or clarifying. Generally no gelatin remains in the wine because it reacts with the wine components, as it clarifies, and forms a sediment which is removed by filtration prior to bottling. Exceptions to this are a few of our premium wines that undergo minimal or no filtration prior to bottling and therefore may not be completely free of animal products."