Casillero del Diablo Carmenere is Vegan Friendly

Company email (January 2020)

"A continuación te compartimos la lista de nuestros vinos aptos para veganos:
Casillero del Diablo Cabernet Sauvignon
Casillero del Diablo Merlot
Casillero del Diablo Carmenere
Casillero del Diablo Shiraz
Casillero del Diablo Pinot Noir
Casillero del Diablo Dark Red."

[Google translation of that fist line: "Here we share the list of our wines suitable for vegans"]

Company email (June 2018)
"All of our Casillero del Diablo red wines are safe for vegans. On the contrary, the White Wines are not, because they have been treated with a minimal dose of gelatin."

Company email (March 2017)
"we've checked into this and were notified that Casillero del Diablo wines are indeed not vegan in status."

Company email (December 2016):
"we've checked into this and were notified that Casillero del Diablo wines are indeed not vegan in status."

Company Email (circa 2011):
"In an ideal world it would not be necessary to process wine at all. Part of the beauty of wine is that it is alive and vibrant. With international safety standards, consumer health considerations and also wine presentation, however, wine needs to be stabilized from a microbiological standpoint. Lees and excess tannins need to be removed from wine to make it fit for sale, which involves a process called fining, or clarification.

In order to minimize loss of colour and flavour, and also ensure no off-flavours are added to the wine, at Concha y Toro we use the most wine-friendly fining agents possible. Depending of the state of the must, in the case of white wines, and the young wine, in the case of reds, we use the minimum amount of animal derived proteins or minerals possible for fining. Prior to bottling, all flocculated protein residues are filtered off. In other words, while animal proteins may be employed, the final wine is effectively protein free. Therefore, at the end of the day it is a matter it is matter of consumer choice. Concha y Toro will use viable non-animal derived fining agents where possible. "