Initially presented as a prototype to the specialized trade world at the Ambiente 2007, the wine pourer decant-aero by Ulber Design for mono achieved a spectacular start. In its mono-typical technoid design, the new wine pourer's inner values are particularly impressive.
The mono aero far surpasses the effectiveness of common pourers for airing wine. In the mono pourer, the Venturi principle, which was already used in previous products, is supplemented with a second, effective wine-airing effect.
Current research by an independent laboratory achieved the following results:
after pouring through the new mono decanting pourer, red wine shows an air content of 3.06 O2mg/l, which corresponds to an oxygen saturation of 38 percent. The effusing of the wine with the new mono aero is very exciting - both for the wine and for the wine drinker. Continuing the measuring series showed that after just eight more minutes, the wine reaches an oxygen saturation of 6.0 O2mg/l. This is almost equal to the value of wine after one hour of decanting. And after another 20 minutes inside the glass, the oxygen saturation reaches 7.9 O2mg/l, exceeding it clearly. But who would want to wait this long?