As everyone knows, the plant-based trend is booming. In the US, sales of vegan groceries, such as replacements for milk and meat, grew 27% from 2020 to 2021, according to data from Spins, a wellness-focused technology company, and the nonprofit Good Food Institute. Brit- ish supermarket chain Sainsbury’s recent Future of Food report predicted that fully 25% of the country’s population will be vegan or vegetarian by 2025.
Outspoken Italian winery owner Sebastiano Cassia Castiglioni is a wine pioneer in the plant-based food movement. He turned vegetarian at age 15, eventually went fully vegan, and more than a decade ago extended that commitment to Querciabella, his now-organic and biodynamic Chianti Classico family estate.
“I didn’t want to be part of the way conventional agriculture devastates the environment and abuses animals,” he says. “We removed all animal products from every aspect of our winemaking process, including the vineyards. You don’t need them to make great wine.” The proof is in his reds and pricey white, which have steadily become livelier, more vibrant and more intense.
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