Two French entrepreneurs have devised a unique method of nano-aeration that brings out the gustatory qualities of wine.
Optiwine was developed by Michael Paetzold and Olivier Caste and offers “the promise of a more intense tasting experience”. The Optiwine process involves a specially designed tool known as the Optiwiner, which is made from high-quality resin and features the same transparency and delicacy as crystal but without its fragility. All 16 of its sides work simultaneously to harmoniously distribute the optimum quantity of oxygen, the company said, allowing consumers to “discover the breadth of aromatic complexity of a wine in all its subtle nuances”.
The user selects an Optiwiner engineered to the specific age of the wine and inserts it into the neck of the bottle immediately after the cork has been extracted. They then press carefully on the Optiwiner and slowly move the bottle back and forth between two and five times, depending on the volume of the bottle. The product has a unit price of €17 and can be purchased in a €49 standard case set for use with a breadth of ages and colours of wine.
The method allows a controlled introduction of up to 100 times less oxygen than usual opening methods, and is the result of comparative tastings of more than 300 different wines.
Award-winning winemaker François Mitjaville said: “A few days ago, my friends Mickaël Paetzold and Olivier Caste presented me with Optiwine. I was skeptical; thereby we tasted several vintages, young and old. Spectacular results, delightful wine expressions and vintages! Thank you for this nice work.”
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