Our references
Andrea Grignaffini
JOURNALIST AND FOOD AND WINE CRITIC
“A new tool, simple, intelligent, functional, portable, versatile; much more than a decanter, it plays down the ritual of decanting and makes it smart, fast, intuitive, effective, beautiful, not only for the neophyte but also and above all for the cosmopolitan collector, in need of precision and speed of action”.*
Cantine Aperte 2016
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VIDEO
Romano Dal Forno
WINEMAKER
"On several occasions I was able to test the DECANTERINO also with bottles that had a hint of reduction when uncorked. Through the passage between the glass microspheres , a clear improvement in the wine itself was noticed ."
Luca Sartori
WINEMAKER
"When Carlo started telling me about the qualities of the DECANTERINO, it made me quite curious.
This is how we met in my family's cellar to do a test that corroborated what was claimed.
Beautiful is beautiful, nothing to say. You perceive quality and the feeling of being in front of an important object, certainly not trivial.
Will it work? We had an old vintage Amarone that we wanted to test under normal conditions, what better opportunity to see the result before and after the DECANTERINO treatment!
The preparation is already a ceremony in itself, first of all the insertion of the colored sphere in the funnel that will slow down the flow of the wine towards the collection cruet and then the infinite cascade of miniature pearls that will force the oxygenation of the wine reducing the inevitable process of decay given by the long idleness in the bottle.
The result was truly incredible and such as to make evident even to the less sensitive nose a clear improvement after the " Decanteriniana " treatment.
The wine opened immediately, without waiting long hours which perhaps would not lead to the same result.
All accompanied by a spectacular flow of red liquid through hundreds of microspheres, first submerged and then slowly reappear when the wine level drops.
Today it is not easy to invent new things, but I believe that Carlo has succeeded in his intent to create a highly innovative object that perfectly blends the concepts of functionality and design.
DECANTERINO will be an object that I will keep on the table to delight unique moments with dearest and most important friends.
Roberto Zironi
PROF. OF OENOLOGY
"The biggest problem when tasting wines, especially if they are vintage, are the reduction notes they present upon uncorking. The olfactory sensory notes are less intense and altered due to the presence of compounds that are produced in the bottle during the long "reducing" phase of conservation of the same. It is common practice in these cases to "oxygenate" the wine by uncorking it long before serving and decanting it into a decanter to preserve the wine with a large surface exposed to the air. I tried the system of oxygenation patented by the architect Benati and I confirm the validity and functionality both in terms of oxygenation and in terms of great help in contrasting the reduction of wines. A "dynamizer" that helps the tasting and "opens" the wine. declaration on plain paper and for uses permitted by law "
Simone Ragusa
SOMMELIER
"The sommelier is a beverage expert, a professional in the food and wine service, a communicator who suggests how to pari a wine with a dish; he tells the story of each wine, where it comes from, explains the sensations it offers, what" he tells us ”While we drink it and at what moment of life it can accompany us, quoting stories and anecdotes that are sometimes so extraordinary as to appear incredible as they are epic, dramatic or romantic.
DECANTERINO is a work of art, it presents itself with elegance; it's revolutionary,
useful and seductive at the same time, a new journey in the service of wine
dedicated to those who have understood that you don't drink to forget but to remember. I offer my years of experience in catering
and passion in contact with customers who love to be intrigued and surprised, who decide to share a moment, formal or informal, convivial or celebratory, romantic or business, but still unforgettable.
DECANTERINO involves all the senses in perfect harmony through the light, refined and elegant Venetian glass blown by the Murano Masters; in particular "la Calla", the container that seduces with its floral shape and that persuades us with the aromas and reflections in the passage of the wine through the brilliant pearls housed inside, also producing, in the fall, a gentle and relaxing dripping ...
... And in the moment of tasting the wine, you can see the real and decisive qualities of DECANTERINO ... The effective passage of the liquid through the pearls
aforementioned, allows an undeniable and immediate opening of the aromatic bouquet, whether a white or red wine, making those that are the first less fine and elegant hints of reduction vanish, due to a more or less prolonged closure in the bottle.
To the gustatory examination it brings greater softness and enveloping, placing the tannic, acid and alcoholic structure in perfect harmony, thus presenting a lively and immediate character of the wine. In a certain sense, the great idea and novelty is to allow DECANTERINO to be flattered by the flowing of the wine inside and as a gratitude to enhance it, rewarding it with a rapid and intense opening and expression.
Two main actors in the same play with different but absolutely complementary and effective roles.
DECANTERINO gives the wine a prompt tasting; after having attracted him with the spectacular moment of pouring, it distracts us from daily tasks,
to let ourselves be involved and seduced both in our home and in a nice restaurant, waiting for what will be a toast to remember and to tell "
Alessandro Mantovani
SOMMELIER
"Speaking of the patent of the architect Carlo Benati, which involves the use of glass spheres to oxygenate wine, in my case the DECANTERINO, we open a discussion on the breathing and oxygenation of the wine itself, because, in my opinion and to date, when we go to use one of the countless decanters available, the action we are going to produce is a surface sliding or sliding of the liquid on the wall in order to obtain a greater contact surface with oxygen, which can be reproduced more easily and a little at a time with the use of a large glass.
So what function are we looking for when we use a normal decanter?
To be able to open an "old" wine?
The problem is not solved once paid, you still have to wait and nobody knows exactly how much therefore it is necessary to monitor it otherwise there is a risk of flattening it forever as the aromas are volatile, not perennial.
To remove the sediments? I prefer filters because if the sediment enters the decanter it is incorporated into the wine and with it it will be poured because there is no time to wait for the real decanting of the solids on the bottom.
Here then is that "the microspheres system" is not another decanter, but a totally new approach to the next phase of opening the bottle which is actually a trauma for the wine contained. The latter in fact, mature and refined, briefly passes from a phase of hypoxia to one of hyper-oxygenation.
The path through the microspheres will welcome him and stimulate him to wake up, crossing them will also leave behind him the defects due to a long closure, and then follow what is in effect a cold distillation, separating it from some of its negative parts that only time and a long wait for the right moment would heal.
But the revolutionary aspect in my opinion is that the waiting moments to have a wine ready to drink are greatly reduced, in my case a great added value in the service.
Finally I would like to share an image that comes to mind every time I use the DECANTERINO in action ... When I see the wine slowly making its way through the spheres, I cannot help but see the roots of the vine sinking into the soil in search of the mother rock of life. "