A device developed by Italian restaurateur Damiano Miniera (pictured below) for decanting wine. It consists of a small glass balloon, the tube of which is placed on the bottle. This allows the amount of 100 millilitres to be filled into the balloon, whereby the wine comes into contact with an extremely large amount of oxygen (air). Now (the device is still on the neck of the bottle) the wine is poured from the balloon into the glass. The video (click to view) clearly shows the process. Brand systems that work on a similar principle are Decantus and Venturi tube. See further information under Wine enjoyment and drinking culture.
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Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg