How it works
SIMPLE PHYSICS PRINCIPLES
Giovanni Battista Venturi discovered the Venturi effect in the late 18th century. The principle states that as the speed of a moving fluid increases, the pressure within the fluid decreases. When wine is poured in the vinturi, its design creates an increase in the wine’s velocity and a decrease in its pressure. This pressure difference draws in air, which is mixed with wine for perfect aeration. This has a very beneficial affect on the wine. One of the relevant formulas is shown below.
BETTER BOUQUET
All vinturi customers will inevitably savour the nose of the wine. You’ll appreciate the subtle aromatic differences and the full aroma of the wine. Vinturi allows wine to display its intended aromas earlier than expected..
ENHANCED FLAVORS
Wine served through a Vinturi is more flavorful and has a more profound affect on the tongue. It tastes like a richer, more expensive wine. It tastes like it was intended to and this process takes as long as it takes to pour the wine. It also has the advantage where it can be taken anywhere.
SMOOTHER FINISH
Vinturi’s aeration is very effective at softening tannins which results in a much more pleasant finish. Any bitterness or bad aftertaste is reduced or eliminated.