Any normal wine glass just won't do - now a new technology in the world of glass making has arrived on the scene in the form of Sensis Plus Glass. While this might sound like some sort of scary organic glassware, it is actually a clever innovation in the manufacture of the glass that helps to improve the aromas and flavours of your wine in minutes.
Usually you would have to decant wine and leave it to aerate for anything up to 1 to 2 hours before serving to ensure the best tastes and smells are released. When wine is poured into one of the Vino Nobile Sensis Plus Wine Glasses, the aeration process will occur in a mere 2 to 4 minutes, allowing you to enjoy your chosen tipple much sooner.
The superior construction and wine enhancing qualities of this pack of 2 Vino Nobile Glasses make them an indispensable addition to any home glassware collection.
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Sensis Plus Glasses are made from a special raw material mixture in lead-free crystal-glass quality. After the actual manufacturing process, the glasses undergo an oxygenising treatment which gives the Sensis Plus Glass its unique properties.
Many wines need to be in contact with atmospheric oxygen in order to optimally develop their bouquet and aromas, which is why the wine usually is opened 1-2 hours before drinking, and is decanted in a special carafe. Many a time, however, these 1-2 hours are not available, because people generally don't always know whether they want to drink a glass of wine in 2 hours, and if so, which one? In a restaurant, the ordered wine has to be served within only a few minutes, and also at home the small glass of wine cannot necessarily be planned hours in advance.
This is exactly where the Sensis Plus Glass comes into play, because in a Sensis Plus Glass the bouquet and aromas of a wine develop in only 2-4 minutes. Time-consuming decanting is no longer necessary, in a Sensis Plus Glass the wine reaches its optimum state shortly after it is opened. The Sensis Plus Glass has a completely natural effect - it simply strongly accelerates the reaction of the wine with the atmospheric oxygen that takes place anyway. The original character of the wine and its structure are maintained, while the wine opens up and gains taste and volume.
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