Limited edition of 40. Number 2 is available.
Mouth-blown and formed by hand without the use of moulds in Slovenia. Each piece is hand engraved in Mayfair, London, with its unique limited edition number and accompanied by a Certificate of Provenance (please email us to tell us how you would like the owner's name to appear on the certificate). Decanters are protected with wood-shavings and are delivered in a wooden wine-box. Please see personalisation engraving options here.
Why 13° 60° 104°? The three possible angles at which the decanter can sit.
Some say that at 13 degrees the decanter begins the evening sober. As drinking progresses, at 60 degrees the decanter is a little tipsy. By the end of the evening it sits at a drunken 104 degrees.
Featured in Nowness, The Sunday Times Style Magazine, the Financial Times How to Spend It, Damn magazine and the Independent.OHIM Design Registration number: 002148510-0001
Wine evolves with age – constantly changing, gaining complexity. But its full range is rarely experienced.
Wine changes most once the cork is out, once air touches the liquid. The flavour transforms. But all too often the bottle is empty before the wine reaches its peak, because the rate at which the wine is drunk is greater than that of the transforming flavours. It is good to pour the wine so that it runs down the inside edge of the neck, rather than straight down the middle, into the bottle: this way, as the wine reaches the body of the decanter, it runs down the inside wall in a thin sheet which exposes all of the liquid to air causing it to aerate beautifully.
"Decanting is so important to let wine breathe. We have never seen such a practical yet creative solution to wine presentation and decanting."
Daniel Primack - Winerackd, London.