How it works
Tannins, a type of polyphenol, are abundant in wine. They originate from the wooden barrels used when ageing the wine, as well as the grape skins themselves.
The sciency bit
Our special clay contains a mixture of naturally occurring minerals that interact with the polyphenols in wine. The mineral composition is high in iron, which when paired with the porous structure of the clay, results in a vessel that effectively 'captures' tannins.
When the wine is poured into our ceramics, the porous clay interacts with the polyphenols and lessens the effect of acrid and astringent reactants. For best results, allow the wine to breathe in the vessel for at least 15 minutes.
Over time, your ceramic will develop its own character and patina with each use. This will result in stronger aromas, all while maintaining the integrity of the wine you're drinking. Think of it as a flavour and aroma amplifier.
Keeps it cool
The porosity of the clay ensures the wine stays cooler for longer, unlike in a wine glass. These tiny pockets of air help to insulate the liquid and maintain its temperature.