art and science, fashion and design

Transcription

ART AND SCIENCE, FASHION AND DESIGN:
ITALIAN STYLE.
“ART IS LONG AND TIME
IS FLEETING”:
THUS SPOKE THE GREAT
LONGFELLOW.
It is not easy to be content with only one
life, even if lived in an artistic way. How
many fathers hoped that their children,
generation after generation, could follow
in their footsteps and continue their
job. This hope was not always based
on mere patrimonial reasons or on
subjective existential reasons. Many of
these fathers, sharing Hegel’s school of
thought, felt that their work, being in Art’s
service, is never accomplished for good.
In accordance with Life, Life with capital
L, which carries on never-ending beyond
MRHMZMHYEPPMZIW-J[IXVYP]FIPMIZIMRXLI7TMVMXXLEXFIGSQIW,MWXSV]XLIR[LMGLQSVI
convincing testimony of evolution than the one of glass craftsmanship which, continually
GSR½VQIHMXWIPJERHEXXLIWEQIXMQIXSXEPP]XVERWJSVQIHXLVSYKLSYXXLIGIRXYVMIW#
Around the year one thousand, in the area of Altare, near Genova, a district of “magistri
vitriorum” (glass masters) was found, in addition to the renowned Venetians one. Two
maritime republics: the glass was blown where the sea is with the sand.
These intrepid masters encouraged their boldness for adventure relying in what today
we would call know-how. Amongst these masters the Bormioli soon became prominent.
Every now and then, they would change their name in Bormiol, they would pack their
belongings and, as ancient commuters, they would go to France, experiencing a different
type of Europe, marked by opportunities for artists and craftsmen.
2
At the beginning of the nineteenth century, during a family diaspora, the father of my
grandfather’s grandfather (whose name was obviously Luigi Bormioli) left Liguria where he
was born to seek fortune in the Parma area. A lot of efforts, dreams, disenchantment! And
yet as always, alive and tenacious, was their passion for their craft.
Even when, around 1950, industrial machinery and technological innovations started to be
widely used changing radically the environment, the structures and the processes.The secret
of this indestructible love of “white heat” has always consisted of the virile, exciting and
even mimetically burning capacity to win the challenge against the apparently indomitable
½VI7S[LIRQ]JEXLIV0YMKMMRZIRXIHERI[QEVOIXWIKQIRXJSVFPS[RXEFPI[EVITVSHYGXW
forty years ago, by industrialising the manufacturing of elegant products at industrial prices,
in that occasion too, the natural focus was on the technical productive aspect rather than
on marketing logics.
Nowadays, the undersigned is the only one from the Bormioli families who still manufactures
glass. At the service of what is right and beautiful, taking pride of a thousand-year privilege,
XLSWI[LS[SVOJSV&SVQMSPM0YMKMGSQTER]MRWTMVIHF]XLIQEKMGSJXLIKPEWWHI½RIIZIV]
day the true meaning of their work and try to innovate keeping faithful to the culture of
their true origins. These men intend to promote a fascinating aesthetic.
An aesthetic, just like few others, able to interpret in an ingenious way the sacredness of
all the things existing in this world and their interrelationships: Glass as a metaphor of Life.
3
INDEX
7
8
9
10
12
INNOVATIONS
17
COLLECTIONS
19
20
22
23
24
N E W 26
N E W 30
34
36
40
42
46
47
48
50
55
56
57
58
62
64
65
67
68
68
68
69
69
69
69
71
72
72
72
73
73
74
74
74
75
N E W 75
75
76
76
76
77
77
78
N EW
+0%7786)%81)287
;-2)+0%777)2736=%2%0=7-7
-223:%8-:)1%8)6-%0732,=<
-223:%8-:)1%8)6-%074%6/<
LIVING COLLECTIONS
%00)+63
'%2%0)883
+3961)8
'6)7')2(3
,=4237
-2'%283
0-2)%1-',)0%2+)03
1-',)0%2+)031%78)64-)')
PARMA
46)78-+)
631%
631%28-'%
:-:)2(3
;-2)78=0)774)'-*-'
N EW
TUMBLERS
SPARKX
%1)8-78%
0-2)%1-',)0%2+)03
1-',)0%2+)031%78)64-)')
PARMA
631%28-'%
69&-23
:-:)2(3
TUMBLERS
SONHYX
%)63
ALFIERI
09-+-&361-30-%8)0-)6®
BACH
'0%77-'3
ELEGANTE
,=4237
-2'%283
1%+2-*-'3
328,)63'/7
PALACE
46)78-+)
4963
6377-2786%977786%97763'/7
:)632)7)
&6-3
SPECIALS
85
86
88
92
THERMIC GLASS
97
98
99
100
101
102
103
N E W 104
112
N E W 114
116
118
119
PROFESSIONAL COLLECTIONS
(3'
EDEN
1-',)0%2+)03463*)77-32%00-2)
63=%0)
69&-23
VINTAGE
81
82
83
83
121
128
130
136
138
142
145
148
150
156
159
160
161
N E W 162
164
166
167
168
169
*33(
()7-+2'300)'8-32
(6-2/
()7-+2'300)'8-32
7-2+0)36-+-2'3**)'94'300)'8-32
TABLETOP AND SERVEWARE
()77)68
GLITTER
+3'')
IRIDE
1-',)0%2+)03'30364%0)88)
1-',)0%2+)031%78)64-)')&32)',-2%
-27-)1)
312-%
348-1%
6-*0)77',%6+)67
8)77983
WINE TASTING AND MORE
%)63
09-+-&361-30-%8)0-)6®
-28)273
1%+2-*-'3
PALACE
4%0%'),=(637311)0-)6
794)6
:-238)59)
VINTAGE
BAR
09-+-&361-30-%8)0-)6®
'0%77-'3
BACH
ELEGANTE
4963
786%977786%97763'/7
834'0%77
:)632)7)
171
WINE DECANTER
175
CARAFES
178
SPIRITS DECANTER
182
184
N E W 186
192
N EW
*098)'300)'8-32
&))6'300)'8-32
'3+2%'
Art and science,
fashion and design:
italian style
Luigi Bormioli: the designer label of glassmaking, gives expression of the Made in Italy throughout the world. Art,
creativity, aesthetic inventivness, continuous innovation, quality standards are all key factors and synonymous of
the brand Luigi Bormioli. The company’s size allows for co-operation with both the big multinational groups
as well as small to medium size companies, thanks to its technical ability in projects development, in constant
improvement, and to its quality levels. The knowledgeable understanding of the market together with team
work amongst the various functions in the organization (marketing, sales, technical and logistics) combined
[MXLETVSJIWWMSREP[SVOJSVGI[MXLEWXVMRKWIRWISJFIPSRKMRKWMKRM½GERXP]GSRXVMFYXIXSXLIHIZIPSTQIRXSJ
unique and innovative products. Bormioli Luigi has become the chosen business partner of the world’s top
companies in the tableware and perfumery industry thanks to its execeptional high standards, making a decisive
GSRXVMFYXMSRXSXLIMVWYGGIWW&SVQMSPM0YMKM7T%LEWMQTPIQIRXIHERHQEMRXEMRWE5YEPMX]1EREKIQIRX7]WXIQ
MRGSQTPMERGI[MXL92-)2-73WXERHEVHW
8LI GSQTER]´W ¾I\MFMPMX] ERH EFMPMX] XS HIZIPST TVSNIGXW MR XLI WLSVXIWX SJ PIEHXMQIW XMQIP] ERH VIPMEFPI
deliveries, fast reaction times to customers’ needs, are all key factors of Bormioli Luigi’s startegy. Bormioli Luigi
is renowed worldwide as a leading company entirely dedicated at satisfying its customes’ needs. Bormioli Luigi
produces not only with high quality levels, but also totally complies with safeguarding the workforce’s security
and health, and it is committed to safeguarding the environment by the pursuit of an eco-friendly development
EMQIHEXFVMRKMRKHS[RIQMWWMSRWMRXLIEXQSWTLIVIWYGLEW'3&SVQMSPM0YMKM7T%LEWMQTPIQIRXIHERH
QEMRXEMRWER)RZMVSRQIRX1EREKIQIRX7]WXIQMRGSQTPMERGI[MXL92-)2-73WXERHEVHW
The glass
As well as for its exceptional designs, the most prestigious Made in Italy for the table, home and design is made
HMWXMRGXMZIF]MXW½VWXGPEWWGLEVEGXIVMWXMG0YMKM&SVQMSPM´WKPEWW
The use of:
t purest raw materials,
t advanced and eco-friendly melting processes,
t highly innovative production processes, enable the achievement of a glass:
- extra pure and totally trasnparent,
- sparkling,
- longer lasting,
- resistant to breakage.
This particular glass respects, maintains and enhances the organoleptic characteristics, the real aromas and
¾EZSYVWSJJSSHWERHHVMROWGSRXEMRIH3YVKPEWWHSIWRSXGSRXEMRER]LIEZ]QIXEPWERHMXMWTVSHYGIH[MXL
extremely low emission levels in the atmosphere.Through the years, thanks to its tradition and experience and
the continuous efforts of its R&D department, Bormioli Luigi has developed various types of innovative glass:
732L]\LMKLXIGLGV]WXEPKPEWW
74%6/<YPXVEGPIEVERHHYVEFPIKPEWW
to increase the value of its products and the sales.
ACADEMIA VITRI
82%<+0%77
(-:-2-7
ART AND SCIENCE OF GLASS
FOR WINE APPRECIATION
5
Innovations
6
GLASS TREATMENTS
8
WINE GLASS SENSORY ANALYSIS
9
INNOVATIVE MATERIAL SON.HYX
10
INNOVATIVE MATERIAL SPARKX
12
7
Wine glass
sensory
analysis
Glass treatments
Permanent anti abrasion treatment on the glass’ stems. It is a process developed and carried by
XLI&SVQMSPM0YMKM6IWIEVGLERH(IZIPSTQIRX(ITEVXQIRXF]ETTP]MRK2%238)',2303+-)7
directly on the glass’ stems. This process hardens the glass surface increasing its resistance to
abrasions, which are responsible for the fragility of the stems during daily usage. It increases the
WXIQW´VIWMWXERGIXSFVIEOEKIWF]TIVQERIRXP]
This stems’coating process is :
8LI½VWXMRXLI[SVPH
8LISVMKMREPERHTEXIRXIHRV)4
8LIQSWXIJ½GMIRX
Luig Bormioli‘s Titanium reinforced treatment is the most reliable, as it:
+YEVERXIIWXLIWXIQW´VIWMWXERGIXSFVIEOEKIWIZIREJXIVQYPXMTPIMRHYWXVMEP[EWLMRKG]GPIW
+PEWWWTEVOPIERHXVERWTEVIRG]MWQEMRXEMRIH
%ZSMHWER]KPEWWHMWGSPSVEXMSR
7SQI*3003;)67XV]MRKXSMQMXEXIYWIXVIEXQIRXWXLEXHMWETTIEVEJXIVWSQIMRHYWXVMEP[EWLMRK
cycles also leaving on the glass unwanted optical effects, such as iridescence, and stems with reduced
resistance to breakages.
8
A revolutionary treatment that prevents
dripping:
t No more drops of wine staining the exterior
of the carafe or decanter nor the table cloth.
t 8LI[MRI¾S[WSYX[MXLRSJVMGXMSRERHMX
pours perfectly into the stemglasses.
t The drops of wine are kept inside the
container.
The special Anti-Drip coating is carried out on
the glass surface using a high technology process:
t Resistant to washes.
t Repellent to dirt and limestone.
t Does not leave any wine deposit along the
RIGOHYVMRKXLI½PPMRKERHTSYVMRKTVSGIWW
t Completely transparent.
t Improved resistance to wear and tear.
t Prevents the potential corrosion of glass.
t Completely inert and suitable for food
use without affecting the organoleptic
propertiesof the wine.
t Easy to clean.
centro studi
assaggiatori
7IRWSV] IJ½GMIRG] ERH IQSXMSREP TVS½PI
SJ EPP WXIQKPEWWIW XIWXIH F] ±'IRXVS 7XYHM
%WWEKKMEXSVM² YWMRK XLI%HZERGIH &MK 7IRWSV]
Test ® ERH XLI%REPSKMG%JJIGXMZI &MK 7IRWSV]
Test ®'IRXVS7XYHM%WWEKKMEXSVMMWXLIVIWIEVGL
unit on the most advanced and complete
sensory assessment in Italy. Founded in 1990,
IEGL]IEVXLI'IRXVS7XYHM%WWEKKMEXSVMGEVVMIW
out thousands of tests on consumers in order
to assess the perceived quality of products and
services. Nowadays, it owns one of the biggest
EVGLMZIW MR -XEP] [LMGL VI¾IGXW XLI GLERKIW MR
XEWXIW ERH XVIRHW 'IRXVS 7XYHM %WWEKKMEXSVM
cooperates with many Italian and foreign
Universities in research studies.
'IRXVS7XYHM%WWEKKMEXSVMXLEROWXSMXWGSYVWIWMR
sensory analysis have provided basic knowledge
to a large number of sensory experts and have
trained hundreds judges and panel leaders for
companies and organizations. Furthermore,
'IRXVS 7XYHM %WWEKKMEXSVM MW XLI TYFPMWLIV SJ
L’Assaggio, the only Italian magazine dedicated
to sensory analysis and of a series of books on
this subject.
ACCADEMIA
has worked closely
[MXL'IRXVS7XYHM%WWEKKMEXSVMSRWIRWSV]XIWXW
on stemglasses for wine tasting and distillates.
9
innovative material
Developed and registered by Bormioli Luigi.
A high-tech blown lead-free crystal glass that does not contain any heavy metals.
This glass present outstanding chemical, optical and mechanical properties.
TOTALLY TRANSPARENT: ULTRA CLEAR CRYSTAL GLASS
ACCORDING TO ISO/PAS IWA 8:2009
T 5
;MRIGSPSYVIJ½GMIRG]
R 5
86%271-77-323*0-+,83*;-2)
8
Transmission of light
Chromatic spectrum of wine in
Natural look of the colour of the wine
and in the pure quartz
Bowl impact test
Rim impact test
7XIQMQTEGXXIWX
7XIQX[MWXMRKXIWX
70
60
50
10
0
600
WAVELENGTH - nm
1000
The curves can be superimposed.
crystal glass is possible to clearly appreciate the whole cromatic range of the
With the
wine as well as in the pure quartz.cromatic range of the wine as well as in the pure quartz.
STRONG
Resistance of the rim
Resistance to impact test
Resistance to twisting of stems
(drying by hand)
High resistance
to breakages
RESISTANCE TO WASHING CYCLES (4.000)
No alteration in transparency
ERHFVMPPMERGISZIVMRHYWXVMEP
washing cycles.
10
SOUND AMPLIFIER
Mechanical resistance is markedly enhanced thanks to appropriate production processes.
crystal glass have an improved resistance to mechanical shocks.
Glassware made of
In fact, laboratory tests have demonstrated the improvements shown above. Due to these improved
processes the surface of the glass does not have any weak points thus reducing the glass fragility and
improving its mechanical resistance.
11
innovative material
represents the glass capability to let the light go through , basically it
QIEWYVIW XLI KPEWW XVERWTEVIRG] 0MKLXRIWW ZEPYIW WYTIVMSV XS KYEVERXII ER I\GIPPIRX
transparency.
LIGHTNESS
CHROMA represents the glass purity, basically it measures the degree of colourless. Chroma
values inferior to 0.5 do not modify the real colour of the liquid contained.
IRON OXIDEYREZSMHEFP]TVIWIRXMRKPEWWMRJIVMSVXSTTQTVIZIRXWYRWMKLXP]GSPSYVMRKW
such as green/blue - green/yellow. This is achieved by employing only the purest of raw materials
and an extremely close production process control.
'SQTPMERGIXSEPPEFSZIQIRXMSRIHZEPYIWVIWYPXWMRER9PXVEGPIEVKPEWW[MXLELMKLGSPSYV
IJ½GMIRG]6SJXLIPMUYMHGSRXEMRIH6"
Ultra-clear and durable glass
Luigi Bormioli Research Team by means of spectrophotometric measures has obtained this
new glass outstandingly transparent and sparkling.
The outcoming measures are extremely in line with the consumers perception of quality and
transparence.
This new material has an extremely low iron content so that it does not interfere with both
the transparency and the colorimetric purity of glass. Furthermore,
is lead and other
heavy metal free.
MWGPEWWM½IH9PXVEGPIEVEGGSVHMRKXS-734%7-;%
PURE AND
TRANSPARENT
RESISTANT
TO INDUSTRIAL
WASHING
DURABLE
The Cartesian axis graph below, in terms of chromatic coordinates (a,b),
.
shows the positiong of
(b+):
glass with yellow as a
predominant colour
ECO-FRIENDLY
(a-):
glass with green as a
predominant colour
Pure and transparent
(according to ISO/PAS IWA 8:2009)
. Lightness ‘L’ superior to 98.8
. Chroma ‘C’ inferior to 0.5
. Iron oxide inferior to 140
ppm
12
Resistant to over 2000
industrial washing cycles.
Durable
(Resistance to mechanical
shocks increased by 30 %).
-0,1
(a+):
+0,1
(b-):
Lead and other
heavy metal free.
glass with pink as a
predominant colour
glass with blue as a
predominant colour
All stemglasses produced in
have stems Titanium reinforced, hence an increased resistance
to breakages. The perfect combination:
&
'SPSYVEGGSVHMRKXS-734%7-;%
ULTRA-CLEAR
Resistance to industrial washing cycles
3ZIV
Resistance to mechanical shocks
13
blown
stemware and
tumblers features
legenda
FHUWLÀFDWLRQ
for gauge
marks
&SVQMSPM0YMKM7T%LEWFIIRE[EVHIH
the new GIVXM½GEXMSRXSEPPS[
the marking of gauge marks on stemware,
glassware and carafes according
to the new European MID legislation
)
Please refer to our catalogue
ERHTVMGIPMWXWJSVWTIGM½GKEYKIHMXIQW
marked by the symbol
High-Tech blown lead free crystal glass
break resistant and dishwasher safe.
glass, 5000 years
of experience,
is the clear choise!
Ultra clear and durable Glass according to
-734%7-;%PIEHERHLIEZ]QIXEPJVII
Ultra Break-Resistant, Lightweight, Mouth-Blown glass.
Foot accurately designed
to have the appropriate
HMQIRWMSR¾EXXSKYEVERXII
better stability and easy
to hold.
7XIQW[MXLSYXER]QSYPHWIEQ
ERHLMKLP]¾I\MFPI
(Pulled stem)
Permanent anti abrasion tratment applied
directly to the glass’ stems to increase resistance
to breakages.
HFR
+PEWWMWZMVXYEPP]MR½RMXIP]
recyclable and reduces
environmental pollution
F]µ-XWTVSHYGXMSR
generates extremely very
PS[PIZIPSJ'3IQMWWMSRW
Revolutionary treatment that prevents dripping.
Mouth-blown, hand made products
exclusive to Luigi Bormioli.
GHVLJQ
Through the use of design,
the excellence of glass
is emphasized encouraging
the purchase of products made
of this eco-friendly material.
Furthermore, glass enhances
the characteristics and value
of any product contained.
KHDOWK
Fine, reinforced
and laser cut rims.
14
Innovative shapes elegant
and functional.
Glass can contain without any
problems for one’s health drinks,
food, medicines,
perfumes, etc.. as it is a totally
inert material. The glass is not
made using petroleum or toxic
chemicals.
Products tested by
'IRXVS7XYHM%WWEKKMEXSVM-XEPMERS
7TIGMEPXVIEXQIRXTVSHYGIW
I\XVETIVWMWXIRX¾S[SJFYFFPIW
For information vist our website
www.bormioliluigi.com
ERHGPMGOSR±=IEV+YEVERXII²
-XIQWEZEMPEFPI[MXLWTIGM½GKEYKIQEVO
15
Collections
Collections of classic and contemporary stemware, drinkware and accessories
designed to cater to every need from a contemporary to a more formal table setting
and to entertain in style at home as well as a wide and comprehensive range
of collections suitable for foodservice.
16
LIVING COLLECTIONS
19
PROFESSIONAL COLLECTIONS
55
17
Living collections
A truly comprehensive offer of classic and contemporary designs
including stemglasses, tumblers and accessories suitable
for all dining occasions, serving and enjoying drinks at home.
All items in the Living Collections are beautifully giftboxed
for an outstanding shelf-impact.
18
ALLEGRO
20
CANALETTO
22
GOURMET
23
CRESCENDO
24
HYPNOS
26
INCANTO
30
LINEA MICHELANGELO
34
MICHELANGELO MASTERPIECE
36
PARMA
40
PRESTIGE
42
ROMA
46
ROMANTICA
47
VIVENDO
48
WINE STYLES SPECIFIC
50
19
Living
Living
Allegro
contemporary design to entertain at home
C 363
C 357
C 368
C 354
GPS^
LGQLõ²
GQô²
GPõS^
LGQL²
GQô²
GPôS^
LGQL²
GQ²
GPõS^
LGQLõ²
GQõ²
+4
+4
+4
+4
C 367
PM 801
PM 808
PM 809
GPS^
LGQLö²
GQô²
50 cl - 17 oz
LGQL²
GQö²
GPôS^
LGQLô²
GQô²
GPõS^
h 15,5 cm - h 6 ”
GQô²
+4
+4
+4
+4
Bordeaux
Martini
7XIQPIWW
Red wine
(3*
Champagne
Beverage
21
Packa ging
20
White wine
Living
Canaletto
Gourmet
the diamond optic effect for an elegant presentation
extra strong
C 145
C 143
C 144
C 336
White wine
C 335
All Purpose
GPöS^
LGQL/16”
GQö²
GPôS^
LGQLô²
GQ7/”
GPS^
LGQL15/16”
GQõ²
GPöS^
LGQLõ²
GQõ²
GPôS^
LGQLö²
GQ/”
+4
+4
+4
+4
+4
PM 514
C 334
C 337
GPS^
LGQLõ²
GQõ²
GPS^
h 16,6 cm - h 6 9/16”
GQö²
GPôS^
LGQL²
GQö²
GPS^
LGQL/”
GQö²
+4
+4
+4
+4
Champagne
Wine
PM 515
(3*
Goblet
Beverage
Red wine
Champagne
23
Packa ging
Packa ging
22
comprehensive range and a classic design
C 363
C 364
C 342
C 354
C 367
GPS^
LGQLõ²
GQô²
GPöS^
LGQLö²
GQõ²
GPõS^
LGQL²
GQõ²
GPõS^
LGQLõ²
GQõ²
GPS^
LGQLö²
GQô²
+4
+4
+4
+4
+4
PM 757
PM 804
PM 805
C 415
C 416
GPõS^
LGQö²
GQ²
GPôS^
LGQLõ²
GQö²
GPS^
h 15 cm - h 6”
GQô²
GPS^
LGQLô±
GQ²
GPöS^
LGQL±
GQö±
+4
+4
+4
+4
+4
Bordeaux
7XIQPIWW
Bourgogne
Chardonnay
(3*
Beverage
Liqueur
Cognac
PM 823
GPöS^
LGQLö²
GQõ²
GPöS^
LGQL²
GQö²
+4
+4
N
Juice
E W
N
E W
25
Packa ging
24
Martini
Champagne
PM 822
Water
Living
Crescendo
Hypnos
Spiral design creates a dancing lights’ effect
26
Living
N
E
W
27
Spiral design creates a dancing lights’ effect
C 433
C 430
GPõS^
LGQô±
GQõ±
GPöS^
LGQö²
GQö±
+4
+4
+4
+4
C 417
C 409
GPôS^
LGQõ±
GQô±
GPöS^
LGQõ±
GQõ±
+4
+4
+4
+4
PM 910
PM 431
GPôS^
LGQõ±
GQõ±
GPõS^
LGQô±
GQõ±
+4
+4
+4
+4
Red wine
Champagne
Water
White wine
Martini
Vodka
29
Packa ging
28
Living
HYPNOS
INCANTO
Classic hand cut effect for timeless elegance
30
Living
N
E
W
31
INCANTO
Classic hand cut effect for timeless elegance
C 432
C 435
50 cl - 17 oz
LGQ±
GQô±
GPõS^
LGQö±
GQõ±
+4
+4
+4
+4
C 434
C 436
GPõS^
LGQõ²
GQö±
GPöS^
LGQ²
GQõ±
+4
+4
+4
+4
PM 920
PM 921
GPöS^
LGQõ±
GQõ±
GPöS^
LGQô±
GQö±
+4
+4
+4
+4
Grandi Vini
White wine
(3*
Red wine
Flute
Beverage
33
Packa ging
32
Living
N
E
W
Living
Linea michelangelo
an elegant and traditional range for everyday
C 33
C 34
C 142
GPõS^
LGQL1/16”
GQ²
GPôS^
LGQLõ²
GQô²
GPôS^
LGQL1/16”
GQô²
+4
+4

0.1 L
+4
C 28
C 32
C 78
GPôS^
h 17,5 cm - h 6 7/”
GQ7/”
GPôS^
LGQLô²
GQ5/”
GPôS^
LGQL/”
GQô²
+4
+4
+4
C 40
PM 110
PM 729
GPôS^
LGQLô²
GQö²
GPöS^
LGQL²
GQ²
GPôS^
LGQLõ²
GQõ²
+4
+4
+4
'8
Liqueur
Red Wine
Champagne
White Wine
Champagne
Champagne
Burgundy
Long Drink
Decanter
35
Packa ging
34
Living
Michelangelo
masterpiece
the one and only: the original
C 145
C 343
C 271
GPöS^
LGQL²
GQõ²
50 cl - 17 oz
LGQLö²
GQ²
GP1/ oz
LGQL/”
GQ9/16”
+4
+4
+4
C 180
C 179
C 82
GPS^
h 19,1 cm - h 7 1/”
GQ1/”
GPôS^
LGQL²
GQô²
GPõS^
LGQL/”
GQ/”
+4
+4
+4
C 183
C 49
C 225
GPõS^
LGQL5/”
GQ²
GPõS^
LGQL/”
GQö²
GPõS^
LGQL²
GQ/”
+4
+4
+4
'0
Champagne
Red wine
Liqueur
Burgunder
Burgundy
Cognac
Gourmet Goblet
All-Purpose
7TMVMX
C 285
Martini
GPöS^
LGQL/”
GQ1/”
+4
37
Packa ging
36
PM 524
PM 521
PM 515
PM 785
RM 308
RM 307
GPôS^
LGQL/16”
GQ5/”
GPS^
LGQL1/16”
GQ7/”
GPS^
LGQL1/”
GQ1/”
GPöS^
LGQL/”
GQ/”
\GQ
ö²\ö²
\GQ
5 /”x 5 /”
+4
+4
+4
+4
+4
+4
PM 523
PM 514
PM 784
PM 426
RM 119
RM 112
RM 101
RM 108
GPôS^
LGQLö²
GQô²
GPôS^
h 16,6 cm - h 6 9/16”
GQö²
GPS^
h 17,5 cm - h 7”
GQõ²
GPõS^
LGQLô²
GQô²
PS^
LGQL1/”
GQ1/”
1,5 l - 50 / oz
LGQLô²
GQ
PôS^
LGQL/”
GQ1/”
PS^
LGQLõ²
GQö²
+4
+4
+4
+4
+4
+4
+4
+4
Liqueur
Hi-ball
Whisky-rocks
Beverage
(3*
Cooler Iced Tea
7IVZMRKFS[P
(3*
Beer
Jug
Jug
7QEPPFS[P
Jug
Jug
39
Packa ging
38
Living
Michelangelo
masterpiece
Living
Parma
a pure and simple design
C 143
Red wine
GPõS^
LGQLô²
GQ7/”
+4
&
C 269
PM 610
GPôS^
LGQLô²
GQ7/”
GP / oz
LGQLö²
GQô²
GPS^
LGQLô²
GQ1/”
+4
&
+4
&%*
+4
&%*
RM 306
RM 309
RM 311
GQõ²
GQ²
GQ/”
+4
+4
+4
Pilsner
C 144
Burgundy
PM 611
(3*
Beverage
7
GPS^
LGQL15/16”
GQ1/”
+4
&
Mini bowl
C 145
Champagne
7QEPPFS[P
7IVZMRKFS[P
GPöS^
LGQL/16”
GQ/”
+4
&
C 152
Balloon
GPôS^
LGQL5/16”
GQ²
+4
&
RM 237
TMIGIW
6 pieces
+4
+4
7IVZMRKWIX
7IVZMRKWIX
41
Packa ging
40
RM 235
61
Living
Prestige
a wide and complete range of stemglasses
and tumblers with a professional design,
ideal for home entertainment
C 399
C 400
C 401
C 402
GPöS^
LGQL²
GQõ²
GPõS^
LGQLö²
GQô²
GPôS^
LGQLõ²
GQö²
GPöS^
LGQLö²
GQô²
+4
+4
+4
+4
Chardonnay
Riesling
Bordeaux
7TEVOPMRK[MRI
C 409
C 389
C 314
C 316
GPöS^
LGQLõ²
GQõ²
50 cl - 17 oz
LGQLö²
GQ²
GP öS^
LGQL ô²
GQ²
GP 5/ oz
LGQL ö²
GQ 1/”
+4
+4
+4
+4
Martini
4MPWRIV
Bordeaux / Grand cru
Burgunder
43
Packa ging
42
Living
Prestige
PM 866
Liqueur
GPôS^
LGQLõ²
GQ²
+4
RM 378
Jug
PM 864
Water
GPôS^
LGQLõ²
GQô²
0ôS^
LGQLõ²
GQ²
'8
+4
RM 379
Jug
PM 862
(3*
GPS^
LGQLô²
GQö²
0,50 L - 17 oz
LGQLõ²
GQö²
'8
+4
RM 380
Jug
PM 865
Juice
GPöS^
LGQLô²
GQ²
0S^
LGQLö²
GQö²
'8
+4
PM 863
RM 381
GPõS^
h 15,5 cm - h 6”
GQõ²
0öS^
LGQLö²
GQõ²
+4
'8
Beverage
45
Packa ging
44
Jug
Romantica
HVVHQWLDODQGUHÀQHGGHVLJQWRPDNH
entertaining at home a pleasureable time.
Living
Roma
the romance of a delicate
and sinuous optic effect combined to
a classic shape for an elegant range
C 243
C 143
Bordeaux
Wine
GPõS^
LGQL1/”
GQô²
GPôS^
LGQLô²
GQ²
+4
+4
C 144
All-Purpose
C 152
Burgundy
GPS^
LGQL²
GQõ
PM 610
(3*
GPôS^
LGQL5/16”
GQ²
GPöS^
LGQL/”
GQ1/”
+4
+4
+4
C 145
Champagne
C 242
Chardonnay
GPöS^
LGQL²
GQö²
PM 861
+4
Beverage
GPôS^
LGQL1/”
GQõ²
GPõS^
h 15,5 cm - h 6”
GQ²
+4
+4
PM 610
(3*
GPöS^
LGQLö²
GQô²
+4
C 244
C 211
Champagne
Martini
GPS^
LGQL²
GQö²
GPõS^
LGQL1/”
GQ1/”
+4
+4
PM 861
Beverage
GPS^
h 15,5 cm - h 6”
GQ²
+4
Packa ging
47
Packa ging
46
Living
Vivendo
elegant design suitable for every occasion
C 419
C 420
GPôS^
LGQL±
GQô±
GPôS^
LGQLõ±
GQ±
+4
+4
C 421
C 422
GPöS^
LGQLõ±
GQõ±
GPS^
LGQLõ±
GQõ±
+4
+4
All-Purpose
Ballonn
Chardonnay
Champagne
PM 437
PM 440
C 409
GPõS^
LGQLô±
GQô±
GPõS^
LGQL±
GQô±
GPöS^
LGQLõ²
GQõ²
+4
+4
+4
Beverage
(3*
Martini
49
Packa ging
48
DQLQQRYDWLYHFRQFHSWZLQHVWHPJODVVHVFODVVLÀHGin 9 colour coded wine Styles.
each wine style has a different colour code and groups
together wines around common aromatic and taste elements.
50
Living
:LQHVW\OHVSHFLÀF
51
C 362
C 366
C 370
GPöS^
LGQLö²
GQ²
GPöS^
LGQL²
GQõ²
17,5 cl - 6 oz
LGQLö²
GQõ²
+4
+4
+4
C 342
C 364
GPõS^
LGQL²
GQõ²
GPöS^
LGQLö²
GQõ²
09077/15+4
+4
C 363
C 373
Juicy Reds
Pink Wines
GPS^
LGQLõ²
GQô²
GPôS^
LGQLö²
GQ²
+4
+4
Bold Reds
7QSSXL6IHW
Crisp Whites
shelf impact packaging
Living
Living
:LQHVW\OHVSHFLÀF
7TEVOPMRK;MRIW
7SJX;LMXIW
Decanter
Decanter
GPõS^
LGQLö±
Ø 15.5 cm - Ø 6”
GPõS^
LGQLö±
GQõ±
GP1/6
GP1/6
Red wine
C 365
C 388
Rich Withes
7[IIX;MRIW
GPôS^
LGQLô²
GQô²
GPõS^
LGQLô²
GQö²
+4
10051/01+4
White wine
53
Packa ging
52
Professional
collections
Complete professional collections suitable for foodservice.
7XVSRKERHHYVEFPIWXIQ[EVIERHHVMRO[EVIHIWMKRIHXSWEXMWJ]
all requirements from casual dining to buffet and banqueting.
All items in the Professional Collections are packed in boxes of 6.
54
D.O.C.
56
EDEN
57
MICHELANGELO PROFESSIONAL LINE
58
ROYALE
62
RUBINO
64
VINTAGE
65
55
Professional
D.o.c.
Eden
a stemware developed
with the wine tasting professionals
an appropriate balance between the dimensions,
proportions and sizes make this range suitable for
the mise en place and for the appreciation of wine
C 103
C 390
C 391
GPS^
h 15,5 cm - h 6”
GQö²
GPS^
LGQLö²
GQ²
&%*
+4
&%*
White wine
Tasting Wine
GPS^
LGQL/”
GQ/”
&%*
C 66
Red wine
C 392
C 394
GPôS^
LGQLõ²
GQõ²
GPõS^
LGQL²
GQô²
+4
&%*
+4
&%*
C 99
C 393
Tasting Wine
Champagne
PM 838
GPõS^
LGQL7/”
GQ²
GPõS^
LGQLô²
GQõ²
GPôS^
LGQLõ²
GQô²
&%*
0.1L

+4
&%*
+4
&%*
Tasting Wine
All purpose
GPõS^
h 15,5 cm - h 6 1/”
GQô²
&%*
'0

0.1 L
Bordeaux
(3*
PM 839
C 101
Beverage
Tasting Wine
50 cl - 17 oz
LGQL²
GQõ²
GPS^
LGQL/”
GQ1/”
+4
&%*
&%*
Packa ging
57
Packa ging
56
58
michelangelo, “the original”,
a wide and complete collection of stemware
and tumblers ideal for the table setting
and foodservice
Professional
Michelangelo
professional line
59
Professional
Michelangelo
professional line
table setting
bar & dessert
C 211
C 285
C 40
GPõS^
LGQL1/”
GQ1/”
GPöS^
LGQL/”
GQ1/”
GPôS^
LGQLô²
GQö²
&
&
&
Martini
C 28
Red Wine
C 32
White Wine
C 78
Burgundy
C 189
C 34
Multipurpose
Champagne
GPôS^
h 17,5 cm - h 6 7/”
GQ7/”
GPôS^
LGQLô²
GQ5/”
GPôS^
LGQL/”
GQô²
GPôS^
LGQL/”
GQ7/”
GPôS^
LGQLõ²
GQô²
&
&
&
&
&

0.1 L
ZLQHVSHFLÀF
Chardonnay
C 271
Bordeaux
C 343
Burgunder
C 176
C 142
Prosecco
Champagne
PM 524
PM 521
PM 515
PM 785
GPôS^
LGQLô²
GQ5/”
GPS^
LGQL1/16”
GQ7/”
GPS^
LGQLõ²
GQõ²
GPöS^
LGQLô²
GQô²
&
&
&
&
Liqueur
C 179
Martini
(3*
Whisky-rocks
(3*
Champagne
GPôS^
LGQL²
GQ1/”
GPS^
LGQL/”
Ø 9,1 cm - Ø 9 9/16”
50 cl - 17 oz
LGQLö²
GQ²
GPöS^
LGQL/16”
GQ/”
GPôS^
LGQL1/16”
GQô²
&
&
&
&
&
PM 523
PM 514
PM 784
GPôS^
LGQLö²
GQô²
GPôS^
h 16,6 cm - h 6 9/16”
GQö²
GPS^
h 17,5 cm - h 7”
GQõ²
&
&
&
Hi-ball
Beverage
Cooler Iced Tea
61
Packa ging
60
a collection ideal for table setting and wine tasting
C 419
C 420
GPôS^
LGQL±
GQô±
GPôS^
LGQLõ±
GQ±
&%*
&%*
C 421
C 422
GPöS^
LGQLõ±
GQõ±
GPS^
LGQLõ±
GQõ±
&%*
&%*
Gourmet goblet
White wine
Burgunder
Champagne
63
Packa ging
62
Professional
Royale
Professional
Rubino
Vintage
designed for foodservice
contemporary stemware for foodservice
C 210
Wine
C 240
C 241
C 242
GPS^
h 15,5 cm - h 6 1/”
GQö²
GPôS^
LGQLö²
GQ7/”
GPôS^
LGQL1/”
GQõ²
&%*
&%*
&%*
0.1 L

White Wine
Red Wine
GPS^
LGQL/16”
GQ²
Goblet
&%*

0.1 L
C 148
Wine
GPôS^
LGQL1/16”
GQ7/”
&%*
0.1 L

C 244
C 243
GPS^
LGQL²
GQö²
GPõS^
LGQL1/”
GQô²
C 192
&%*
&%*

0.1 L
GPôS^
LGQL1/”
GQ/16”
Flute
Bordeaux
Wine
&%*
0.1 L

PM 610
PM 649
PM 611
SV 3
GPöS^
LGQLö²
GQ1/”
GPöS^
LGQL²
GQõ²
GP7/ oz
LGQLô²
GQ1/”
PôS^
LGQL7/”
GQ²
&%*
&%*
&%*
&
&%*
(3*
Juice
Decanter
Beverage
Packa ging
65
Packa ging
64
Tumblers
sparkx
A broad collection of tumblers in a wide range
of designs and sizes suited to a variety of uses;
shots, aperitif, breakfast, dining, after dinner drinks…
1EHIMR7TEVO\YPXVEGPIEVWXVSRKERHHYVEFPIKPEWW
66
AMETISTA
68
LINEA MICHELANGELO
68
MICHELANGELO MASTERPIECE
68
PARMA
69
ROMANTICA
69
RUBINO
69
VIVENDO
69
67
PM 694
(3*
Linea
michelangelo
PM 110
PM 693
Long Drink
Beverage
GPôS^
LGQL19/”
GQ/”
GPôS^
LGQL/”
GQ7/16”
GPöS^
LGQL²
GQ²
&%*
&%*
+4
Parma
Romantica
PM 611
PM 861
PM 610
GP / oz
LGQLö²
GQô²
GPS^
LGQLô²
GQ1/”
GPS^
h 15,5 cm - h 6”
GQ²
GPöS^
LGQLö²
GQô²
+4
&%*
+4
&%*
+4
+4
PM 610
(3*
Beverage
Beverage
7
Michelangelo masterpiece
PM 521
PM 515
PM 785
GPôS^
LGQL/16”
GQ5/”
GPS^
LGQL1/16”
GQ7/”
GPS^
LGQLõ²
GQõ²
GPöS^
LGQL/”
GQ/”
+4
&
+4
&
+4
&
+4
&
Liqueur
Whisky-rocks
(3*
(3*
(3*
Rubino
PM 610
PM 649
PM 611
GPöS^
LGQLö²
GQ1/”
GPöS^
LGQL²
GQõ²
GP7/ oz
LGQLô²
GQ1/”
&%*
&%*
&%*
(3*
PM 524
Tumblers
Ametista
Juice
Beverage
Vivendo
68
PM 523
PM 514
PM 784
PM 426
PM 440
PM 437
GPôS^
LGQLö²
GQô²
GPôS^
h 16,6 cm - h 6 9/16”
GQö²
GPS^
h 17,5 cm - h 7”
GQõ²
GPõS^
LGQLô²
GQô²
GPõS^
LGQL±
GQô±
GPõS^
LGQLô±
GQô±
+4
&
+4
&
+4
&
+4
+4
+4
Hi-ball
Beverage
Cooler Iced Tea
Beer
(3*
Beverage
69
Tumblers
sonhyx
A broad collection of tumblers in a wide range
of designs and sizes suited to a variety of uses;
shots, aperitif, breakfast, dining, after dinner drinks…
1EHIMR732L]\LMKLXIGLPIEHJVIIGV]WXEPKPEWW
AERO
72
ALFIERI
72
®
72
BACH
73
LUIGI BORMIOLI ATELIER
70
CLASSICO
73
ELEGANTE
74
HYPNOS
74
INCANTO
74
MAGNIFICO
75
ON THE ROCKS
75
PALACE
75
PRESTIGE
76
PURO
76
ROSSINI
76
STRAUSS - STRAUSS ROCKS
77
VERONESE
77
BRIO
78
71
N
E
W
Aero
Tumblers
N
E
W
Bach
PM833
7XIQPIWW
GPôS^
LGQ±
GQô±
&%*
PM496
PM485
GPôS^
LGQô±
GQ±
GPõS^
LGQö±
GQõ±
&%*
&%*
+4
PM511
PM489
GPõS^
h 15.5 cm - 6 “
GQô±
GPõS^
LGQõ±
GQö±
&%*
&%*
+4
Water
(3*
$OÀHUL
Beverage
PM 657
PM 658
GPS^
LGQL²
GQõ²
GPS^
LGQLö²
GQö²
+4
+4
(3*
Beverage
Classico
Luigi Bormioli Atelier®
PM 764
PM 756
PM 757
GPS^
LGQLõ²
GQõ²
GPS^
LGQL1/16”
GQõ²
GPõS^
LGQLö²
GQ²
+4
&%*
+4
&%*
+4
&%*
Riesling / Tocai
72
Pinot Noir / Rioja
Beverage
Cabernet Merlot
73
PM 884
PM 883
PM 879
PM 881
PM 880
GPõS^
LGQLô²
GQ5/”
GPöS^
LGQLö²
GQ1/”
GPôS^
LGQLö²
GQô²
GPôS^
LGQLö²
GQô²
GPõS^
h 16,1 cm - h 6 /”
GQö²
&%*
&%*
'0
&%*
+4
&%*
'0
&%*
+4
Liqueur
Water
(3*
Long drink
Beverage
Tumblers
Elegante
0DJQLÀFR
PM 801
PM 910
PM 812
Water
GPôS^
LGQõ±
GQõ±
&%*
Liqueur
N
E
W
PM 826
(3*
PM 810
Amaro
Whisky
GPõS^
LGQLõ²
GQö²
GPôS^
LGQLõ²
GQõ²
GPöS^
LGQLõ²
GQõ²
&%*
&%*
+4
&%*
50 cl - 17 oz
LGQL²
GQö²
&%*
on the rocks
PM 808
(3*
PM 811
PM 809
Hi-ball
PM 922
Beverage
GPôS^
LGQLô²
GQ²
GPõS^
h 15,5 cm - h 6 ”
GQô²
+4
&%*
&%*
+4
&%*
Hypnos
PM 923
Beverage
(3*
GPôS^
LGQLô²
GQô²
square shape
GPôS^
LGQ±
GQ ô±
N
E
GPS^
LGQ±
GQ ö²
N
E
+4
W
+4
W
Incanto
Palace
74
75
PM 920
PM 910
GPôS^
LGQõ±
GQõ±
+4
+4
PM 921
(3*
Acqua
N
E
W
GPöS^
LGQõ±
GQõ±
+4
+4
Bibita
N
E
W
GPöS^
LGQô±
GQö±
+4
+4
PM 833
PM 834
GPôS^
LL²
GQõ²
GPS^
LGQL²
GQõ²
&%*
&%*
Acqua naturale
N
E
W
Acqua tonica
square shape
PM 866
PM 864
PM 862
PM 865
PM 863
GPôS^
LGQLõ²
GQ²
GPôS^
LGQLõ²
GQô²
GPS^
LGQLô²
GQö²
GPöS^
LGQLô²
GQ²
GPõS^
h 15,5 cm - h 6”
GQõ²
+4
+4
+4
+4
Liqueur
Water
(3*
Juice
Beverage
PM 922
PM 923
+4
&%*
Puro
GPS^
LGQ±
GQ ö²
N
E
W
&%*
PM 823
PM 804
PM 805
GPöS^
LGQLö²
GQõ²
GPöS^
LGQL²
GQö²
GPôS^
LGQLõ²
GQö²
GPS^
h 15 cm - h 6”
GQô²
&%*
&%*
+4
&%*
+4
&%*
Juice
(3*
Beverage
PM 228
N
E
W
GPS^
LGQLô²
GQ ö²
GPS^
LGQL1/”
GQ ö²
&%*
&%*
Juice
PM 227
PM 300
PM 229
PM 233
GPöS^
LGQLô²
GQ ²
GPöS^
LGQL²
GQ 1/”
GPS^
h 15 cm - h 5 7/”
GQ 1/”
GPôS^
LGQLõ²
GQ ô²
&%*
&%*
&%*
&%*
Whisky-rocks
PM 822
PM 232
Liqueur
Beverage
(3*
GPôS^
LGQ±
GQ ô±
Water
Tumblers
Strauss / Strauss rocks
Prestige
Rossini
(3*
Long drink
Hi-ball
Veronese
oval shape
76
77
PM 530
PM 527
PM 528
PM 529
PM 568
PM 569
PM 566
PM 612
PM 565
GPõS^
LGQLô²
GQ1/16”
GPöS^
LGQL11/16”
GQ²
GPôS^
LGQL1/”
GQõ²
GPôS^
LGQL1/”
GQ/16”
GPôS^
LGQLö²
GQö²
GPöS^
LGQL/16”
GQõ²
GPôS^
LGQL7/”
GQ5/”
GPôS^
h 15 cm - h 6”
GQö²
GPôS^
h 15,5 cm - h 6 1/”
GQ1/”
+4
+4
+4
+4
&%*
&%*
&%*
&%*
&%*
Liqueur
Whisky-rocks
(3*
Beverage
Liqueur
Whisky-rocks
(3*
Hi-ball
Beverage
Tumblers
Brio
striking mass coloured mouth blown tumblers.
DQ\VOLJKWÁDZVKRXOGQRWEHFRQVLGHUHGDGHIHFW
but an aesthetic value due to the uniqueness
of each handcrafted piece.
RM 392
Cobalt blue Brio
GPõS^
LGQLô±
GQõ±
&
RM 392
Amber Brio
GPõS^
LGQLô±
GQõ±
&
RM 392
3VERKI&VMS
GPõS^
LGQLô±
GQõ±
&
79
Packa ging
78
Specials
A comprehensive collection of classic designs in ultra-clear transparent glass
to meet all your needs for both serving and enjoying drinks at home.
All stemware in this collection have seam-free stems
with titanium reinforcement for greater strength.
The pronounced indentation at the bottom of the bowls develops
ERI\XVETIVWMWXIRX¾S[SJFYFFPIWJSVQMRKEGVS[RSRXLIWYVJEGI
thus releasing the aromas and wine scents.
80
FLUTE COLLECTION
82
BEER COLLECTION
83
COGNAC
83
81
Beer collection
a variety of capacities and shapes for every occasions
0-21-',)0%2+)03
C 176 Champagne
PERLAGE
C 170 Champagne
DREAM
PALACE
C 98 Champagne
C 354 Champagne
%''%()1-%:-23
C 128 27[IIX;LMXI
Specials
Flute collection
perfect shapes to taste and enjoy any beer in the world
+3961)8
C 337 Champagne
GPöS^
LGQL/16”
GQ/”
GPõS^
LGQLõ²
GQô²
GPöS^
LGQLô²
GQ/”
GPõS^
LGQLõ²
GQõ²
GPôS^
LGQL/”
GQ15/16”
GPS^
LGQL/”
GQö²
&
&
&
0
&%*
&%*
+4
C 82
C 52
C 269
PARMA
C 358 Multipurpose
GPõS^
LGQLö²
GQ/”
GPôS^
LGQLõ²
GQ²
cl - ôS^
LGQLô²
GQ7/”
+4
&%*
&%*
+4
&
(6-2/
(6-2/
PM 426
7GLYQERR
ELEGANTE
C 389 4MPWRIV
ELEGANTE
C 389 4MPWRIV
GPS^
LGQLô²
GQõ²
GPõS^
LGQLô²
GQô²
GPS^
LGQLô±
GQö±
50 cl - 17 oz
LGQLö²
GQ²
&%*
+4
&%*
&%*
+4
&%*
PALACE
Cognac
perfect for tasting brandy and cognac
ATELIER
1%+2-*-'3
C 319 Champagne
C 337 Champagne
GPôS^
LGQL²
GQ6/”
GPöS^
LGQLõ²
GQö²
+4
+4
&%*
+4
+4
&%*
C 4027TEVOPMRK[MRI
C 34 Champagne
0-21-',)0%2+)03
:-238)59)
C 370 Flute
GPôS^
LGQL7/”
GQö²
GPöS^
LGQLö²
GQô²
GPôS^
LGQLõ²
GQô²
17,5 cl - 6 oz
LGQLö²
GQõ²
&%*
+4
&%*
+4
&
0.1 L

+4
+4
&%*
%''%()1-%:-23
C 228 2'LEQTEKRI
ATELIER
2%430)32
C 72 Cognac
2%430)32
C 49 Cognac
2%430)32
C 77 Cognac
:-238)59)
C 416 Cognac
cl - öS^
LGQLõ²
GQõ²
GPõS^
LGQL/”
GQö²
GPõS^
LGQLô²
GQõ²
GPöS^
LGQL±
GQö±
&%*
&%*
&%*
&%*
83
82
%)63
C 354 Flute
GPS^
LGQõ±
GQõ±
&%*
N
E
W
794)6
C 130 Flute
-28)273
C 378 Flute
63=%0)
C 422 Flute
ELEGANTE
C 417 Champagne
GPöS^
LGQLô²
GQô²
GPõS^
LGQLô²
GQô²
GPS^
LGQõ±
GQõ±
GPôS^
LGQõ±
GQô±
+4
&%*
+4
&%*
&%*
&%*
Thermic glass
Borosilicate glass is a material highly resistant to thermal shock and dishwasher safe.
Its chemical composition maintains unadulterated the level of acidity of any liquid or
food contained.
The vacuum area between the two walls allows for thermal insulation and prevent
condensation on the outer surface. As a result the temperature of hot liquid or food if
maintained for longer than that of other materials such as porcelain or ceramic. The
same is applicable for cold liquids and food, the desired temperature is maintained
for longer preventing the “sweating” effect on the table and hands.
Double wall borosilicate glass, hand made.
Thermal shock resistant.
Microwave and dishwasher safe.
Maintain the temperature of both drinks and food hot and cold.
Maintain unadulterated the level of acidity of liquid/food contained.
Prevent condensation on the outer surface.
86
88
SINGLE ORIGIN COFFEE CUP COLLECTION 92
FOOD&DESIGN COLLECTION
DRINK&DESIGN COLLECTION
84
85
Thermic Glass
Food&design
collection
RM 368
Michelangelo
RM 370
Conical
RM 371
RM 367
Ametista
RM 369
Cilindical
GPöS^
LGQLõ²
GQö²
+4
Chopin
GPS^
LGQLõ²
GQõ²
GPS^
LGQLõ²
GQô²
GPS^
LGQLô²
GQõ²
GPôS^
LGQLô²
GQö²
+4
+4
+4
+4
The thermal insulation of the double-wall tumblers maintains the desired temperature of
food for longer preventing condensation. A collection of items ideal for buffets, cocktails,
special parties any occasion in home entertaining.
PM 515
RM
339
PM 514
RM
340
RM 341
PM 514
RM
337
PM 514
RM
338
Beverage
Ametista
Beverage
Chopin
GPöS^
LGQLö²
GQõ²
cl - S^
LGQLô²
GQ/”
GPöS^
LGQLö²
GQô²
GPS^
LGQLô²
GQô²
GPöS^
LGQLö²
GQ²
Turn any occasion into something special. With little effort your favourite recipes served
in THERMIC GLASS food&design will be more exciting and satisfy both your taste and your sight.
+4
+4
+4
+4
+4
The new trend ‘food design’ matches lifestyle and adds a twist to food entertainment,
glasses once used purely for drinks have the main role in this new scenario.
The transparency of glass and the various shapes are ideal to serve desserts, creams,
appetizers and other recipes directly in individual mini-helpings. The quick and simple
preparation of the creative recipes and their visual effect will result in an original and
trendy presentation.
(3*
Michelangelo
Beverage
Conical
Cilindical
Round oil bottle
Conical oil bottle
GPôS^
LGQLô²
GQõ²
GPôS^
LGQL²
GQô²
+4
+4
87
Packa ging
86
EWWSVXIHTMIGIWWIX
616161
6161
+4
Thermic Glass
Drink&design
collection
CAFFEINO
-XWWLETIVIQMRHWXLEXSJXLIXVEHMXMSREP³FMGIVMRSJ8YVMR´VI½RIH
and contemporary in the design this double-wall version is lighter
to the touch than similar versions in porcelain or traditional glass.
The level of acidity and bitterness present in coffee is lowered
considerably in this cup. Whereas the aromatic notes of nuts
and dried fruit together with the toasted aroma are kept steady
LMKLPMKLXMRK XLI XSJJII ¾EZSYV 8LMW WLETI LSPHW HS[R XLI PIZIP
of astringency and acidity present in coffee emphasising its nutty
¾EZSYVW
Cappuccino con
piattino acciaio inox
GPõS^
LGQLö²
GQõ²
RM 373
Caffeino
+4
GPöS^
LGQL²
GQô²
+4
Tazza multiuso con
piattino acciaio inox
ESPRESSINO
The elegant design of this double-wall professional tasting
instrument is the differentiating element resulting in a more
VI½RIH ZIVWMSR GSQTEVIH XS WMQMPEV SRIW MR TSVGIPEMR ERH
traditional glass. Its shape express at its best all of the espresso
coffee characteristics and all of the aromatic notes that develop
during the coffee roasting process: from cocoa to confectionery
ERHEFSZIXLIRYXX]¾EZSYVW8LISPJEGXSV]TIVGITXMSRSJLSRI]MW
enhanced resulting in a more intense aroma.
ESPRESSO
The classic design of this double-wall cup distinguish itself for
its contemporary look resulting in an aesthetic effect very
different from similar cups in porcelain and in traditional glass.
This professional tasting instrument maintains perfectly the aspect
of the cream as well as the taste and tactile characteristics of
the coffe. The shape lowers considerably the vegetable aromatic
TIVGITXMSRWE¾E[JSVGSJJIIQTLEWMWMRKXLIJVIWLERH½RI¾SVEP
and fruity aromatic notes. High olfactory intensity and long intense
aromatic persistance (I.A.P.)
GPõS^
LGQLô²
GQö²
+4
RM 374
Espressino
GPôS^
LGQLõ²
GQô²
+4
N
E
W
RM 401
CAPPUCCINO
A classic and elegant shape, its lightness, due to the borosilicate
double-wall glass, makes it very pleasant at the touch and at the
contact with the lips. This shape maintains the taste characteristics
of the coffee enhancing the ‘pampering’ aromas of nuts and dried
fruit typical of this drink. Additional aromas are also enhanced:
from cereals to toffee, from vanilla to chocolate, from hazelnut to
dried fruit.
MULTIPURPOSE
The visual impact resulting from this design in double-wall and
its dimension is outstanding. Furthermore its lightness, visual
and at the touch, is remarkable all because of borosilicate glass.
Its transparency during the tasting of a blend of chinese tea the
true amber tone of the drink is highlighted. Due to its shape,
amongst the complex aromatic notes are predominantly enhanced
XLI¾SVEPSRIWWYGLEWGLEQSQMPIERHPIQSRFEPQ%QSRKWXXLI
aromas fresh fruit such as peach, melon, exotic fruit, red berries,
nuts and dried fruit are brought out together with the spicy ones.
8LIGVMWTRIWWSJXLI¾EZSYVERHXLIEVSQEXMGTIVWMWXERGIMWEPWS
enhanced.
Aroma Coffee
GPõS^
LGQô±
GQô±
+4
Espresso cup
w/stainless steel saucer
GPõS^
LGQLõ²
GQô²
+4
N
E
W
RM 402
7YTVIQS'SJJII
GPõS^
LGQõ±
GQõ±
+4
88
89
Thermic Glass
Drink&design
collection
RM 375
RM 376
RM 377
Bottle with stopper
GPS^
LGQLô²
GQõ²
GPôS^
h 15 cm - h 6”
GQô²
GPöS^
LGQLô²
GQõ²
GPôS^
LGQLö²
GQô²
+4
+4
+4
+4
Juice
RM 219
RM 221
RM 220
RM 218
RM 217
GPS^
LGQLõ²
GQö²
GPS^
LGQLõ²
GQö²
GPS^
LGQLô²
GQô²
GPS^
LGQLô²
GQô²
GPS^
h 15 cm - h 6”
GQô²
+4
+4
+4
+4
+4
Thermic multipurpose
90
Mug
Latte Macchiato
Thermic espresso cup
Thermic coffee/tea mug
Thermic tumbler
Thermic tumbler
91
Thermic Glass
0YMKM&SVQMSPMLEWGVIEXIH[MXLXLIWYTTSVXSJXLI8EWXIV7XYH]'IRXIV
ERI[VERKISJGSJJIIGYTWIEGL[MXLEHMJJIVIRXERHWTIGM½GWLETIHIWMKRIH
XSIRLERGIXLIEVSQEXMGGLEVEGXIVMWXMGWX]TMGEPSJIEGLWTIGM½G7MRKPI3VMKMRGSJJII
92
Thermic Glass
Single origin
coffee cup
93
The coffee cup JAMAICA keeps the
delicate balance between the gustatory
TVS½PI ERH XLI TVSQMRIRX EVSQEXMG RStes typical of the prestigious Jamaica Blue
Mountain: nuts (hazelnut, walnut, almond,
TMWXEGLMS HVMIH JVYMX ½KW HEXIW TVYRIW
raisins), toasted notes. The thermic glass
maintains the temperature of the coffee
for longer thus emphasizing the toast and
chocolate notes that tend to become less
intense when it cools down.
The coffee cup BRASILE brings
out the prevailing notes typical of the sinKPI SVMKMR &VE^MP 7ERXSW 7YTVIQI XSEWXIH
cereals and chocolate. The thermic glass
maintains the temperature of the coffee
for longer and ensures a strong aromatic
sensation with notes of honey, fruit, bread
crust, vanilla, cocoa and toast. The speci½G WLETI SJ XLI GYT FVMRKW SYX XLI QSWX
sophisticated notes typical of this single
SVMKMR¾SVEPERHJVYMX]EVSQEWFYXQSWXP]
vanilla.
The coffee cup ETIOPIA enhances
XLI [IPP HI½RIH GMXVYW EVSQEW EW [IPP EW
that of dried fruit and chocolate, typical
SJXLIWMRKPISVMKMR)XLMSTME7MHEQS8LI
olfactory perception is heightened and
the coffee cup Etiopia emphasises the inXIRWMX]SJ¾SVEPEVSQEW[MXLWIRWEXMSRWSJ
honey, beeswax, orange peel and lemon.
The strong citrus notes emphasise its
characteristic sharpness by synaesthesia.
3XLIV TSWMXMZI RSXIW WXERH SYX EPQSRH
hazelnut, walnut, vanilla, toasted notes and
liquorice.
94
RM 385 JAMAICA
single origin coffee cup
RM388 '378%6-'%
GPS^
LGQLõ±
GQõ±
GPöS^
LGQLõ±
GQö±
+4
+4
RM 387 &6%7-0)
RM 384 INDIA
GPõS^
LGQLö±
GQö±
GPöS^
LGQLö±
GQô±
+4
+4
RM 383 )8-34-%
RM386 '3031&-%
GPöS^
LGQLõ±
GQõ±
GPôS^
LGQLõ±
GQõ±
+4
+4
an innovative and impactful
packaging concept, a different colour
for each Single Origin Coffee cup.
Thermic Glass
Single origin coffee cup
8LMWRI[GSPPIGXMSRSJGSJJIIGYTWQEHISJHSYFPI[EPPFSVSWMPMGEXIKPEWWLIMKLXIRWXLIKYWXEXSV]TVS½PIERHXLIMRXIRWMX]
SJXLIEVSQESJXLIWMRKPISVMKMRGSJJIIIRLERGMRKXLIQSWXVI½RIHERHWSTLMWXMGEXIHEVSQEXMGRSXIWQSVIXLERGSJJIIGYTW
made in porcelain or single wall glass. These unique coffee cups enable a better appreciation of all the diverse
sensorial characteristics typical of single origin coffees.
The coffee cup COSTA RICA
emphasises the perfect gustatory balance between the sharpness and bitterness
typical of this single origin as well as notes
of toasted cereals, spices and fresh vegetables. This perfect balance is achieved
thanks to the thermal effect of the double
wall. The olfactory impact is heightened
and brings out the intensity in notes of
JVIWL ERH HVMIH JVYMX -XW WTIGM½G WLETI
¾EVIH EX XLI XST IRLERGIW EPWS XLI EVSmatic notes of vanilla, cocoa and pastries.
8LI WTIGM½G MRXIVREP WLETI SJ XLI
INDIA coffee cup, wide and shallow,
has been designed to soften the sensation
SJ TPERX ½FVI X]TMGEP SJ XLMW WMRKPI SVMKMR
but does so without reducing the coffee
cream formation thanks to the round inHIRXEXMSR 8LI VIWYPXMRK EVSQEXMG TVS½PI
enhances the intended notes such as nuts,
bread crust, caramel, vanilla and liquorice.
The coffee cup COLOMBIA softens the acidity typical of this single origin
while emphasizing the toast aromas along
with those of caramel and vanilla which
increase by synaesthesia an overall sensation of sweetness. The aromatic notes of
dried fruit are strong but those of almond,
hazelnut and walnut are even more pronounced. The outcome is a coffee so well
balanced and delicate that adding sugar is
not necessary.
95
Tabletop
and serveware
Tabletop and serveware collections including dinner settings, bowls, matching accessories,
and serveware in beautiful and elegant transparent glass,
MREWWSVXIHGSRXIQTSVEV]GSPSYVWERH½RMWLMRWYTIVMSVZMXVM½IH½RIFSRIGLMRE
All items are designed exclusively for Luigi Bormioli.
DESSERT
98
GLITTER
99
GOCCE 100
IRIDE 101
MICHELANGELO COLOR PALETTE 102
MICHELANGELO MASTERPIECE BONE CHINA 103
INSIEME 104
OMNIA 112
OPTIMA 114
RIFLESSI 116
CHARGERS 118
TESSUTO 119
96
97
a variety of designs for
a stylish presentation of desserts
Table - Serveware
Dessert
Glitter
collection of chargers enriched by precious details
to decorate every table in any special occasion
RM 327
White cake plate
GQ²
RM 306 PARMA
RM 309 PARMA
GQõ²
GQ²
+4
+4
Mini bowl
&
7QEPPFS[P
RM 327
Red cake plate
GQ²
RM 327
RM 327
RM 309
GQ²
GQ²
Tangerine Mini bowl
GQõ²
8ERKIVMRI7QEPPFS[P
GQ²
&
&
+4
+4
Gold cake plate
RM 306
1-',)0%2+)03'4
1-',)0%2+)03'4
Bronze cake plate
&
RM 327
Dark blue cake plate
GQ²
&
RM 272 +3'')
7QEPPFS[P
GQõ²
LGQL²
RM 327
Green cake plate
+4
GQ²
RM 327
RM 327
GQ²
GQ²
&
&
Copper cake plate
:%2+3+,
PM 99 ',34-2
RM 307
GPõS^
LGQL57/”
GQ/”
GPöS^
LGQL11/16”
GQõ²
7QEPPFS[P
\GQ/”x 5 /”
+4
+4
+4
C 263
A.p. dessert bowl
A.p. dessert bowl
1-',)0%2+)031%7
&
7MPZIVGEOITPEXI
RM 327
Purple cake plate
GQ²
&
99
Packa ging
98
Iride
complete hand made collection enriched
by a precious texture
RM 271
RM 270
GQõ²
GQô²
&
&
Dessert plate
bright iridescent colours to decorate the table
7SYTTPEXI
RM 327
RM 327
RM 327
RM 327
GQ²
GQ²
GQ²
GQ²
&
&
&
&
RM 345
RM 345
GQ²
GQ²
GQ²
GQ²
+4
+4
+4
+4
Lime cake plate
RM 239
RM 268
RM 269
GQõ²
GQõ²
GQ²
+4
&
&
&
Cake plate
Charger
RM 272
RM 273
GQõ²
LGQL²
GQö²
LGQLõ²
+4
+4
Pearl cake plate
'SVR¾S[IVGEOITPEXI
Cyclamen cake plate
Dinner plate
Lime cake plate w/foot
7QEPPFS[P
Table - Serveware
Gocce
Pearl cake plate w/foot
RM 345 'SVR¾S[IV
cake plate w/foot
RM 345 Ciclamen
cake plate w/foot
7IVZMRKFS[P
101
Packa ging
Packa ging
100
the table gets renewed with
the colours of the sun and the ocean
Michelangelo masterpiece
bone china
dinnerware collection, designed exclusively for Luigi Bormioli, inspired by
WKHHVVHQFHRI,WDOLDQGLQLQJDQGPDGHRIVXSHULRUYLWULÀHGÀQHERQHFKLQD
RM 149
RM 306
Dinner plate
7SYTTPEXI
7EPEHTPEXI
Comport
TGW3VERKI
GQõ²
GQ²
GQô²
GQ²
GQö²
+4
+4
&
&
&
+4
RM 150
RM 309
7QEPPFS[P
7QEPPFS[P
Mug
Dinner set
TGW4YVTPI
GQ²
GQö²
GQ²
GPöS^
TMIGIW
+4
+4
&
&
&
+4
SV 36
RM 311
7IX
7IX
7IX
7IX
7IX
TGW7ETTLMVI
GQ/”
15 cl - 5 oz
cup with saucer set
GPôS^
cup with saucer set
7YKEVERHGVIEQIV
7EPXERHTITTIV
3MPERHZMRIKEV
+4
+4
+4
+4
+4
+4
+4
7IVZMRKWIX
7IVZMRKWIX
7IVZMRKWIX
Table - Serveware
Michelangelo color palette
Tangerine Mini bowl
8ERKIVMRI7QEPPFS[P
8ERKIVMRI7IVZMRKFS[P
103
Packa ging
Packa ging
102
Insieme
Living Italian Style
104
Table - Serveware
N
E
W
105
Table - Serveware
Insieme
11066/01
7QEPP
'EOI7XERH[MXL(SQI
GQö±
LGQ±
+4
11063/01
Medium
'EOI7XERH[MXL(SQI
GQ±
LGQô±
+4
11060/01
Large
'EOI7XERH[MXL(SQI
GQ±
LGQõ±
+4
106
107
Table - Serveware
Insieme
RM 422
RM 420
RM 418
GQö±
LGQô±
GQ±
LGQõ±
GQ±
LGQõ±
+4
+4
+4
7QEPP'EOI7XERH
1IHMYQ'EOI7XERH
0EVKI'EOI7XERH
RM 428
7QEPP(IWWIVX&S[P
RM 429
8VM¾I(IWWIVX&S[P
GQõ±
LGQö±
GQö±
LGQô±
+4
+4
11077/01
Punch Bowl with Ladle
GQö±
LGQô±
+4
109
Packa ging
108
Table - Serveware
Insieme
RM 433
11072/01
11069/01
RM 434
GQô±
LGQô±
GQô±
LGQ±
GQ±
LGQö±
+4
+4
+4
GPõS^
GQ±
LGQ±
7QEPPFS[P
<WQEPP7IVZMRK4PEXI
with Dome
Cheese Platter
with Dome
3ZEP'EVEJI
+4
RM 432
Large bowl
GQö±
LGQõ±
+4
110
111
Table - Serveware
Omnia
mouth blown borosilicate glass jars with silicone lids
Jar with silicone lid
0öS^
LGQLö±
GQô±
0S^
LGQLö±
GQõ±
0õS^
LGQLô±
GQõ±
'8
'8
'8
RM393
Carafe
112
0.5 L - 17 oz
LGQLö±
GQö±
0ôS^
LGQL²
GQô±
PöS^
LGQLö±
GQô±
'8
'8
'8
113
N
E
W
Optima
6SHFLÀF6HUYLQJ%RWWOHV
H 4960
*MRI;MRI0
P¯ôS^
LGQ¯ö±
GQ¯õ±
'8
0
H 4961
Fine Wine - 0.50 L
P¯S^
LGQ¯õ±
GQ¯ö±
'8
0.50 L
7%*))(+)6-1
H 4934
Fine Wine - 0.75 L
PõS^
LGQô±
GQõ±
'8
0.75 L
()7-+2&3880)7
Add value to
XLIWTIGM½GGSRXIRX
enhancing the perceived
quality.
)%7=83*-00
)%7=834396
H 4974
Water - 0.75 L
PõS^
LGQõ±
GQõ±
GAUGE 1%6/
The Wine Bottles
are with gauge marks
00ERH0
'8
)'3*6-)2(0=
Reusable over time
H 4992
4VIQMYQ3PMZI3MP
0
with silicone/stainless
WXIIPTSYVIV
114
PôS^
LGQö±
\GQ\±
'8
1%()-2-8%0=
115
hand made dinnerware collection and matching
accessories with an elegant sparkling texture
RM 329
RM 330
XVE]WWIX
TGW
small bowls set
GQô²
GQô²
GQGQ
ô²õ²
GQGQGQ
²²²
+4
+4
+4
+4
7IVZMRKFS[P
7QEPPFS[P
RM 322
RM 323
RM 324
RM 325
RM 331
GQ²
GQô²
GQ²
GQõ²
GPö²
&
&
&
+4
+4
Dinner Plate
7SYT4PEXI
RM 326
7EPEH4PEXI
Dessert plate
RM 327
RM 365
GQ²
GQ²
TGW
+4
+4
+4
Charger
Cake plate
Table - Serveware
5LÁHVVL
Tumbler
Chip & Dip set
117
Packa ging
116
Table - Serveware
Chargers
Tessuto
chargers made of transparent glass with a versatile style
for an elegant and sophisticated table settings
hand made dinnerware collection and matching
DFFHVVRULHVZLWKDWH[WLOHÀQLVKHIIHFW
RM 313
Classico
Charger
GQô²
+4
RM 354
RM 362
RM 363
TGW
GQô²
GQô²
+4
+4
+4
Chip & Dip set
RM 314
Pop art
RM 238
Emozioni
Charger
GQô²
Charger
GQõ²
+4
&
RM 315
RM 312
Charger
GQô²
Charger
\GQ\²
+4
+4
Bambù
7IVZMRKFS[P
Round Tray
Carré
RM 356
RM 357
RM 358
RM 359
GQ²
GQ²
GQõ²
GQö²
+4
&
&
&
Charger
Dinner plate
Dessert plate
7SYTTPEXI
RM 316
Barocco
Charger
GQô²
RM 361
RM 364
RM 360
GPö²
GQõ²
GQö²
+4
+4
+4
Tumbler
+4
Finger food small bowl
Bowl
119
Packa ging
Packa ging
118
Wine tasting
and more
AERO 128
®
130
INTENSO 136
MAGNIFICO 138
PALACE 142
PALACE HYDROSOMMELIER 145
SUPER 148
VINOTEQUE 150
VINTAGE 156
120
121
Wine Tasting
ART AND SCIENCE OF GLA
L SS
T O I M P ROV E T H E Q UA L I T Y O F L I F E
“The diffusion of the wine aromatic molecules
in the bowl of a stemglass takes place
according to laws of physics such as Fick’s
second law of diffusion expressed by
the differential equation
ȶƜ
ȶW
= '
(
ȶ2Ɯ ȶ2Ɯ
+
ȶ[2ȶ\2
)
3YVIPIKERXWLETIWERHXLIEXXIRXMSRXSHIXEMP
capture and control these aromatic molecules
to emphasize the wine aromatic notes
ERHXSTIVGIMZIMXWEVSQEXMGTVS½PI²
Research and Development Department
Bormioli Luigi SpA
122
123
ACCADEMIA
ËËËËË
presents a collection of professional hitech products. This range of products
made in lead-free blown crystal
glass, renowned for its high sonority,
brilliance, transparency and durability are
characterised by high advanced technology
and know-how. The ultimate design of
these products makes them suitable
for the most demanding professional
requirements and sophisticated wine
tasting lovers.
Each
individual product, in the collection
,
is
the
ACCADEMIA
expression of the highest expertise
XLEX LEZI QEHI &361-30- 09-+- ERH
the Italian lifestyle famous worldwide.
Creativity and style, fantasy and elegance
combined with excellent technical
abilities and know-how.
The brand ACCADEMIA
is the
expression all of those values that placed
&361-30- 09-+- EX XLI JSVIJVSRX
appreciated and recognised worldwide.
5 STARS
8LIWXEVWVITVIWIRXXLI½ZIGLEVEGXIVMWXMGW
obtained through continuous research in
the development of products with high
technological content, such as:
design
transparency
high resistance
functionality
quality and innovation
124
Wine Tasting
THE WINE TASTING WITH THE
COLLECTION
The oenological experience takes on a new and more pleasant dimension, making the voyage
into the art of wine tasting easier throughout.
The art of wine tasting is divided into three sensorial steps:
LOOK
During the visual examination of the wine the following characteristics are evaluated:
CLEARNESS, COLOUR, DENSITY, DEPTH
In order to better evaluate the clearness and colour of the wine, it should be poured into a
LMKLP]XVERWTEVIRXERHGSPSYVPIWWKPEWW09-+-&361-30-GV]WXEPKPEWWMWEFWSPYXIP]XVERWTEVIRX
XVERWQMWWMSR SJ PMKLX XLVSYKLSYX XLI ZMWMFPI ½IPH I\GIIHW ERH MX MW GSPSYVPIWW XLI
colourless index is practically zero). Appearance and colour of the wine can be evaluated at the
centre of the bowl, whilst
its nuances by looking at the edge of wine when tilting the glass. The
high transparency of of ACCADEMIA
products allows for a better visual evaluation
of the brightness, intensity and hues of the wine’s colour.
SMELL
The second sensorial step allows to detect the different and at times complex collection of
aromas found in the wine.
The smell is characterised by volatile molecules that, after swirling the wine, break up from
the liquid releasing the full aroma. The stemglass should be held by its foot so that the hand
MWRSXXSSGPSWIXSXLIRSWIXLYWMR¾YIRGMRKXLI[MRI´WEVSQEERHEPWSXSEZSMHEPXIVMRKXLI
wine’s temperature. The foot of the ACCADEMIA
stemware has been developed to
increase stability and to make
it
easier
to
hold.
The geometrical shapes of ACCADEMIA
stemware are designed to have a larger
WYVJEGIEVIEXLYWMQTVSZMRKXLIS\]KIREXMSRERHJEGMPMXEXMRKXLIGSRGIRXVEXMSRSJ¾EZSYVW
8LIHIITITMGYVISJXLI¾YXIWGVIEXIWEGSRXMRYEP¾S[SJFYFFPIW4IVPEKIERHEPPS[WXLI
distinctive aromas to surface permitting the best appreciation of all champagnes even the most
delicate.
TASTE
8LIWIRWISJXEWXIMWUYMXIPMQMXIHEWXLIXEWXIFYHWGERSRP]VIGSKRMWIIPIQIRXWSJXEWXI
W[IIX EGMHMG FMXXIV ERH WEPX]8LIWI
XEWXI FYHW EVIEW EVI TSWMXMSRIH MR WTIGM½G EVIEW SJ XLI
tongue. The shapes and sizes of ACCADEMIA
stemglasses have been designed to
KYMHIXLI[MRIXS[EVHWWTIGM½GEVIEWSJXLIXSRKYIIRWYVMRKXLIETTVSTVMEXIEQSYRXSJ[MRI
or distillate at every sip, enhancing the wine or distillate structure and softness where necessary
whilst containing the acidity or alcoholic perception when highly predominant.
Different shapes for different types of wine will meet everyone’s highest possible expectations
and satisfy even the most demanding wine conoisseur.
8LI½RIVMQKMZIWERMGIWIRWEXMSRXSXLIPMTWQEOMRKXLI[MRIXEWXMRKIZIRQSVITPIEWERX
125
Wine Tasting
THE STEMGLASSES BY
ACCADEMIA
offers a
number of professional ranges that are
the result of research, sensory analysis and
WGMIRXM½G WXYHMIW GEVVMIH SYX SR WLETIW
sizes and innovative materials.
ACCADEMIA
Are produced with lead free crystal glass
having exceptionally high levels of
transparency, colourlessness, sparkle and high resistance to mechanical shocks and dishwashing;
with a correct weight balance between bowl and stem to make swirling easier and smoother.
They are also produced with a correct balance between bowl and stem to make swirling easier
and smoother. In this way the wine when swirled around the bowl releases its bouquet to the
full and also enables a better diffusion and distribution of the aroma molecules for a distinctive
olfactory experience.
The collection comprises:
HIGH PRECISION WINE
INSTRUMENTS:
innovative ranges of stemglasses, tumblers
and wine acessories dedicated to both
foodservice and wine tasting. Items
designed to enhance the aroma, to
emphasize the role of ‘touch’, to adjust
‘taste’ and to appreciate the colour and its
nuances: a real sensorial experience.
HIGH PRECISION WATER
INSTRUMENTS:
within the Palace range a new
collection dedicated to water tasting:
Hydrosommelier
HIGH PRECISION BAR
INSTRUMENTS:
the Bar section offers new ranges of
tumblers aimed at enhancing cocktail
and mixed drinks tasting. Tumbler ranges
designed to enhance drinks with high
alcoholic content and also drinks having a
more delicate aroma.
Foot accurately
designed to have
the appropriate
HMQIRWMSR¾EX
to guarantee
better stability
and easy to hold.
126
7XIQW[MXLSYX
any mould seams
ERHLMKLP]¾I\MFPI
Fine, reinforced
and laser cut rims.
Bowls’ shapes
having a larger
surface area
to improve
oxygenation,
curved in at the
top to enhance
the concentration
SJ¾EZSYVW
and their diffusion
to the top.
ACCESSORIES:
accessories for the table, decanters and
carafes for the service of wine and spirits.
127
Wine Tasting
N
E
W
Aero
fast wine aeration
Wine
Fast wine aeration
When swirling the wine the helical incision
inside the bowl increases turbulence
resulting in a greater air-wine mixture, and
the time of wine aeration is reduced to 15
seconds.
As a result the acid and tannic components
in the wine are reduced which enhances
XLIJVYMX]EVSQEWERH¾EZSVW
C 357
C 351
C 345
GPõS^
LGQõ±
GQô±
GPõS^
LGQö±
GQõ±
GPS^
LGQõ±
GQ±
&%*
&%*
&%*
Goblet
White wine
Red wine
Flute
([WUDÁRZRIEXEEOH
The helical incision inside the bowl
JEGMPMXEXIW E ¾S[MRK WXVIEQ SJ FYFFPIW
resulting in pleasant and enjoyable optical
effects that enhances the content.
C 354
PM 833
GPS^
LGQõ±
GQõ±
GPôS^
LGQ±
GQô±
&%*
&%*
Flute
128
7XIQPIWW
129
superior aroma diffusion
Wine Tasting
a line with a contemporary design
FRQFHLYHGIRUVSHFLÀFZLQHVVXLWDEOHIRUDQ
elegant “mise en place”.
h
The curving point of the bowl
gives high resistance to shocks and also
indicates the pouring level
130
131
Wine Tasting
C 315
&EVSPS7LMVE^
C 314
Cabernet / Merlot
C 424
C 319
C 315
C 425
GP ôS^
LGQL²
GQ 6/”
GPS^
LGQL ô²
GQ/”
GPöS^
LGQLõ±
±
7EYZMKRSR
Prosecco / Champagne
Cocktail
Grappa
GPS^
LGQL ô²
GQ/”
GPöS^
LGQL/”
GQ/”
GP öS^
LGQL ô²
GQ²
GPö±
LGQL±
GQ²
+4
&%*
&%*
+4
+4
&%*
0.1 L
&%*
+4
+4
&%*
0.1 L
&%*
&%*
C 316
C 423
C 317
C 401
C 400
C 399
C 402
GP 5/ oz
LGQL ö²
GQ 1/”
GPôS^
LGQLõ±
GQô±
GP7/” oz
LGQLö²
GQ/”
GPôS^
LGQLõ²
GQö²
GPõS^
LGQLö²
GQô²
GPöS^
LGQL²
GQõ²
GPöS^
LGQLö²
GQô²
+4
+4
&%*
&%*
+4
+4
&%*

0.1 L

0.1 L
&%*
&%*
&%*
&%*
Pinot Noir / Rioja
132
C 315 3VZMIXS
Classico / Chardonnay
Chianti
Riesling / Tocai
Gourmet
Red wine
White wine
7TEVOPMRK[MRI
133
Wine Tasting
PM 866
PM 864
PM 862
GPôS^
LGQLõ²
GQ²
GPôS^
LGQLõ²
GQô²
GPS^
LGQLô²
GQö²
&%*
&%*
&%*
Liqueur
(3*
Water
PM 904
PM 905
PM 906
PM 907
PM 908
PS^
LGQL²
GQõ²
PõS^
LGQLõ²
GQö²
0.50 l - 17 oz
LGQLö²
GQô²
0ôS^
LGQLö²
GQö²
0ôS^
LGQLõ²
GQõ²
'8
1 L
'8
'8
0.5 L
'8
L
L
L
0
'8
0.1 L
L
Carafe
PM 865
PM 863
GPöS^
LGQLô²
GQ²
GPõS^
h 15.5 cm - h 6”
GQõ²
&%*
&%*
Juice
134
Carafe
Carafe
Carafe
Beverage
PM 764
PM 756
PM 757
Pinot Noir / Rioja
Cabernet Merlot
GPS^
LGQLõ²
GQõ²
GPS^
LGQL1/16”
GQõ²
GPõS^
LGQLö²
GQ²
+4
&%*
+4
&%*
+4
&%*
Riesling / Tocai
Carafe
RM 261
Decanter
P/ oz
LGQLõ²
GQõ²
+4
135
Intenso
long intense aromatic persistance (I.A.P.)
Ideal for an elegant and distinguished table setting, a range
of stemware with high sensorial perception reducing
XLI [MRI ¾E[W8LI VERKI LEW FIIR HIZIPSTIH ETTP]MRK
WGMIRXM½G QIXLSHW WLETIW ERH HMQIRWMSRW KYEVERXII
the pleasantness of wine reducing to a minimum the
[MRI ¾E[W MJ TVIWIRX 8IWXIH F] QEWXIV 7SQQIPMIVW
XLIMV WIRWSV] TIVJSVQERGIW LEZI FIIR GSR½VQIH8LI
aromatic chamber (head space) has been developed to
IRLERGI SRP] XLI WTIGM½G EVSQEW SJ XLI KVETI EVSQEW
VIPIZERXXSXLIZMRM½GEXMSRQIXLSHERHXLSWIHYIXSXLI
age of the wine.
The olfactory intensity of the aroma families:
Wine Tasting
Thin rim
(gustatory pleasantness)
C 379
-RXIRWS
Red wines aged
over 5 years
GPS^
LGQLõ²
GQ²
+4
&%*
Aromatic chamber
(head space) and bowl’s shape
enable reduction
SJ[MRI¾E[WMJTVIWIRX
C 380
Intenso 550
*PSVEP*VYMX]:IKIXEFPI7TMG]MRGPYHMRK[SSHIRERH
toasted aromas)
EVI EQTPM½IH GSQTEVIH XS WXERHEVH WXIQ[EVI [LMPWX
reducing unpleasant ones.The aromas are full, intense and
renewed continuously.
The correct oxygenation index of these stemglasses
VIHYGIWXLIEGMHMG¾EZSVERHXLEXSJXERRMRWVIWYPXMRKMRE
perfect taste balance.
For red wines we found balanced tactile-gustatory
TIVGITXMSRWSJXLIZEVMSYW¾EZSYVWERHWIRWEXMSRW
Acidity = fresh taste
Alcohol = moderate taste
7SJXRIWW!VSYRHXEWXI
%WXVMRKIRG]!¾S[MRKXEWXI
Red wines aged
up to 5 years
GPôS^
LGQLõ²
GQô²
+4
&%*
3\]KIREXMSRWYVJEGI
suitable for the wine
quantity contained
C 381
-RXIRWS
White wines aged
SZIV]IEVW
GPõS^
LGQLö²
GQõ²
+4
&%*
0.1 L

*SV [LMXI [MRIW WMRGI XLI EWXVMRKIRG] ¾EZSYV MW RSX
present, we found an excellent balance amongst acidity,
alcohol and softness.
C 382
After having swallowed the wine, the Intense Aromatic
Persistence (I.A.P. = number of seconds during which the
aromas persist) is very high over 11 seconds, typical of
exceptional wine.
-RXIRWS
Each Intenso stemglass has been developed and named on
the basis of the age of wine:
+4
&%*
-28)273%PPVIH[MRIWEKIHSZIV]IEVW
-28)273%PPVIH[MRIWEKIHYTXS]IEVW
-28)273%PP[LMXI[MRIWEKIHSZIV]IEVW
-28)273%PP[LMXI[MRIWEKIHYTXS]IEVW
-28)273*PYXI7TYQERXI4VSWIGGSERH'LEQTEKRI
C 378
White wines aged
YTXS]IEVW
GPöS^
LGQL²
GQ²
Intenso Flute
7TEVOPMRK[MRIW
Prosecco and Champagne
GPõS^
LGQLô²
GQô²
+4
&%*
136
Thin stem and
Titanium reinforced
Flat base
137
Wine Tasting
0DJQLÀFR
PD[LPXPZLQHFRORXUUHÁHFWLRQ
wine stemware characterized by a classic design
and precise features. An elegant shape for a
sophisticated “mise en place”.
h
The wide bowl narrows at the mouth to
enhance and preserve the aroma of the wine.
The universal shape allows for a perfect
tasting experience for any wine varietals
h
8LIEGGIRXYEXIHITMGYVIGVIEXIWELMKLVI¾IGXMSR
of light which adds and enhances the color of the
wine; allows the aroma to expand upward. In the
¾YXIGVIEXIWEVI½RIHERHTIVWMWXIRXTIVPEKI
138
139
Wine Tasting
0DJQLÀFR
C 339
C 338
C 334
GPöS^
LGQLö²
GQö²
GPöS^
LGQLõ²
GQ²
GPS^
GQL²
GQö²
+4
&%*
+4
&%*
+4
&%*
+4
C 335
C 336
C 337
GPôS^
LGQLõ²
GQõ²
GPöS^
GQL²
GQõ²
GPöS^
LGQLõ²
GQö²
+4
&%*
+4
0.1 L
+4
&%*
+4
0.1 L
+4
&%*
+4
<<0
Medium
140
<0
7QEPP
Large
Flute
Elegant and robust universal
stemware for the tasting of all
the red wines with a colour high
perception and a long intense
aromatic persistence (I.A.P.)
C 386
C 387
GPS^
LGQLõ²
GQô²
GPõS^
LGQLõ²
GQö²
&%*
&%*
1%+2-*-'3
1%+2-*-'3
Elegant and robust universal
stemware for the tasting of all
white wines with a high colour
perception and a long intense
aromatic persistence (I.A.P.)
C 359
PM 801
GPõS^
LGQLö³´
GQö³´
50 cl - 17 oz
LGQL²
GQö²
09/16 oz
LGQLõ²
GQõ²
&%*
'0
&%*
+4
<70MUYIYV
(3*
RM 258
Carafe
141
elegant and resistant
Wine Tasting
Palace
strong and elegant, classic design and easy to
handle stemware.
h
The bowl slightly narrows at the mouth,
it favours a good perception of the aromas
and it doses the wine in the mouth
JSVEWTIGM½GKYWXEXSV]TIVGITXMSR
142
143
Palace
hydrosommelier
C 353
7TEVOPMRK[EXIV
GPöS^
h 15 cm - h 6”
GQ²
C 352
C 357
GPS^
LGQLö²
GQ/”
GPõS^
LGQL²
GQô²
GPS^
LGQLô²
GQõ²
&%*
&%*
0.1 L
&%*
Grandi vini
Goblet
C 358
LET’S LEARN
TO APPRECIATE
WATER
Wine Tasting
Palace
by drinking it in the right glass:
4%0%'),=(637311)0-)6
In order to taste water and fully appreciate the
ZEVMSYWWIRWEXMSRWWTIGM½GXYQFPIVWSVWXIQKPEWWIW
are required, similar to the art of wine tasting.
Glasses should be made in perfectly transparent
glass, with thin rims (so as not to alter the taste)
ERH [MXL WTIGM½G WLETI XS QEMRXEMR XLI WIVZMRK
temperature, particularly for those waters that
should be drunk cold.
;IGVIEXIHWTIGM½GKPEWWIWJSVX]TIWSJ[EXIV
t 7TEVOPMRKQMRIVEP[EXIV
t 7XMPPQMRIVEP[EXIV
t Tonic water
&%*
Multipurpose
PM 833
7XMPPREXYVEP[EXIV
GPôS^
LGQL²
GQô²
&%*
C 351
Red wine
C 345
C 354
White wine
Flute - Champagne
GPõS^
LGQLö²
GQõ²
GPS^
LGQLõ²
GQ²
GPõS^
LGQLõ²
GQõ²
&%*
&%*
&%*
PM 834
Tonic water
GPS^
LGQL²
GQõ²
&%*
144
145
OWN TASTE
mineral waters
Mineral waters are not all the same, they can vary in taste and personality, just like wine.
Taste and personality depend mainly on the degree of mineralisation, although the taste of
[EXIVGERFIQSHM½IHF]XLITIVGIRXEKISJXLIGEVFSRHMS\MHIEHHIH0MKLXIVQMRIVEP[EXIVW
EVI RSX IEWMP] MHIRXM½EFPI [EXIVW XLEX EVI RSX MHIRXM½EFPI EX EPP LEZI JI[ QMPPMKVEQW SJ HV]
residue whereas a higher presence of dissolved salts and the type of water control give them
a precise identity: some waters, in fact, present a pleasant sour note, others leave a sensation
of lightness and freshness while some others have a calcareous or bitter aftertaste. As far as
effervescence is concerned, sparkling mineral waters, present a wide range of perlage which is
the result of the amount of gas in the water.
tonic water
8SRMG [EXIV GSRWMWXW SJ [EXIV [MXL XLI EHHMXMSR SJ GEVFSR HMS\MHI WYKEV ERH REXYVEP ¾EZSYVW
including quinine that gives it its typical bitter taste. The combination of these elements confer to
the product its typical bittersweet taste. Tonic water can be consumed as is (possibly with a slice
of lemon) or as an aperitif and thirst-quenching drink, generally must be drunk cold. In order to
contrast the marked bitter taste other aromatic drinks are largely used such as gin: the famous
long drink “gin tonic’.
Wine Tasting
EACH WATER
HAS ITS
Curiosity
8SRMG[EXIVHYIXSXLITVIWIRGISJUYMRMRILEW¾YSVIWGIRXTVSTIVXMIW[LIRI\TSWIHXSYPXVEZMSPIX
rays.
THE RIGHT GLASSES:
PALACE HYDROSOMMELIER
Interestingly to know, “organoleptic inert” (very little taste) waters are generally preferred at
LSQI[LIVIEWMRVIWXEYVERXWEVIYWYEPP]WIVZIHXEWXMIVERHQSVI¾EZSYVIH[EXIVW
7MQMPEV XS [MRI XEWXMRK WMQTPI VYPIW RIIH XS FI JSPPS[IH MR SVHIV XS IRLERGI XLI XEWXI SJ
QMRIVEP[EXIVW7XMPPQMRIVEP[EXIVWWLSYPHRIZIVFIHVYROGSPHXLIPS[XIQTIVEXYVIMRJEGX
has an anesthetic effect on the taste buds and repressing the organoleptic characteristics of
XLI[EXIV3RXLIGSRXVEV]REXYVEPERHRSRREXYVEPWTEVOPMRK[EXIVWWLSYPHFIHVYROGSPH
and are recommended with seasoned food: effervescence helps “clean the mouth” and favours
digestion.
ORGANOLEPTIC PARAMETERS OF MINERAL WATERS
'0%6-8=
Water must be perfectly clear and transparent.
'30396
;EXIVQYWXFIGSPSYVPIWW[MXLPMXXPIFPYMWLVI¾IGXMSR
)**)6:)7')2') Large bubbles indicate a high percentage of gas, medium sized bubbles
correspond to an average quantity of gas whereas small bubbles are
associated with a low presence of gas.
146
71)00
Water must not release any unpleasant smell. In certain cases, waters can
have a sulphureous smell, this is due to the volcanic area of origins.
8%78)
The taste of good quality water is pleasant and is due to the salts and gas
HMWWSPZIHMRMX;EXIVMWHI½RIHEWXEWXIPIWWSVLEZMRKEHIPMGEXIXEWXI(YVMRK
[EXIV XEWXMRK FMXXIV WYPTLYVISYW GEPGEVISYW SV EGMHMG ¾EZSYVW QMKLX FI
perceived.
a) Stemglass for sparkling
mineral water (with a
special treatment aimed at
enhancing bubbles)
b) Tumbler for still mineral
water.
c) Tumbler for tonic water:
This stemglass has been
designed so not to alter the
cool temperature of the water
with the hand. By holding the
stem between the thumb and
XLI MRHI\ ½RKIV MX MW TSWWMFPI
to observe the clarity of the
water and the development of
the bubbles without touching
the bowl with the hands.
It has almost the same shape
of the bowl of the stemglass
for sparkling mineral waters.
Very elegant, suitable for the
“mise en place” together with
the Palace range elegant wine
stemglasses.
7PMQ WLETI WPMKLXP] GYVZIH in
VMQ [MXL MRGPMREXMSR MR
order to enhance the bitter
aftertaste of the drink.
The diameter of the glass bowl
and its shape are such as to
maximise the taste perception
of the different sparkling
mineral waters.
Mouth diameter designed
to allow for an appropriate
inclination of the head to make
sipping easier without any
lemon’s slice and/or ice used in
the beverage interfering.
Tumbler also suitable for
“gin&tonic” and “vodka &
tonic”.
147
C 374
794)6
Super
For aged and
tannin-rich red wines
GPS^
LGQLõ²
GQö²
The volume and dimension of the
aromatic chamber (head space)
½PXIVWSRP]XLIGLEVEGXIVMWXMG
molecules of the wine contained.
Wine Tasting
Thin rim
(gustatory pleasantness)
&%*
advanced wine stemware
Internal studies, test results and analysis through
chromatography lead us to design a range of
stemglasses highly innovative for shape and sensorial
TIVJSQERGI%HZERGIH;MRI7XIQ[EVI
These stemglasses adapt themselves to every style
of wine(both for grape varietal and age of the wine)
expressing the most of the aromatic and taste
characteristics of each style of wine contained.
%7YTIVWXIQKPEWWFILEZMSYVWMWYRMUYIMX½PXIVWSRP]
XLIQSWXWMKRM½GERXEVSQEWSJXLI[MRIGSRXEMRIH
-RWXERHEVHWXIQKPEWWIWXLIWIWMKRM½GERXEVSQEW[MPP
remain hidden and/or fade away from the aromatic
chamber.
*VSQ XLIWI ½RHMRKW XLI VERKI LEW FIIR HIZIPSTIH
and it comprises universal stemglasses: for all red
wines, for all white wines, for all rosè wines and for all
spumante, champagne and sparkling wines, regardless
of the age each type of wines.
794)6
High Aromatic Filter for all red wines
794)6
High Aromatic Filter for all white wines
794)6
High Aromatic Filter for all rosè wines
794)6
¾YXI,MKL%VSQEXMG*MPXIVJSVEPPWTEVOPMRK[MRIW
794)6
for aged and tannin-rich red wines
7YTIV MW ER IPIKERX GSPPIGXMSR JSV XLI QMWIIRTPEGI
comprised of 5 universal and innovative stemglasses
apt to enhance the aromatic-gustatory perception of
any type of wine.
C 383
794)6
,MKLEVSQEXMG½PXIV
for red wines
GPõS^
LGQL²
GQõ²
+4
&%*
The oxygenation surface
allow to express the most
of the characteristic
of the aromatic molecules
of each type of wine.
The shape of the bowl allows the
wine to oxygenate rapidly
during the rotation of the
stemglass.
C 384
794)6
,MKLEVSQEXMG½PXIV
for white wines
GPõS^
LGQL²
GQö²
+4
&%*
C 385
794)6
,MKLEVSQEXMG½PXIV
for rosé wines
GPöS^
LGQLô²
GQô²
Thin stem and
Titanium reinforced
+4
&%*
C 130
794)6*098)
149
,MKLEVSQEXMG½PXIV
for sparkling wines
GPöS^
LGQLô²
GQô²
+4
&%*
148
Flat base
arte italiana della degustazione
Wine Tasting
Vinoteque
The Vinoteque range of stemglasses has been designed to fully satisfy the 5 senses: hearing,
sight, smell, taste and touch.
Each wine has unique organoleptic properties and, for this reason, each wine must be served
in a suitable stemglass in order to enhance its characteristics. the main function of vinoteque
stemglasses is to balance the sensations of each type of wine.
8LIMVWLETIERHHMQIRWMSRWEVIXLIVIWYPXSJWXYHMIWERHWGMIRXM½GVIWIEVGLSRXLISVKERSPITXMG
appreciation of aromas and on the physical conditions and characteristics that enables to
enhance their perception.
vinoteque, a wide range of professional, elegant and robust
stemglasses with high sensorial perception for the tasting
of all kinds of wines:
t 7LETIWERHWMÎWHIWMKRIHEWEVIWYPXSJWGMIRXM½GWXYHMIWXSQE\MQMÎXLISPJEGXSV]ERHXEWXI
perception of wines.
t Tested by Centro Studi Assaggiatori YWMRKXLI%HZERGIH&MK7IRWSV]8IWX ® and the
%REPSKMG%JJIGXMZI&MK7IRWSV]8IWX ®.
t Made in
Blown Crystal Glass with high resistance to
High-Tech
breakages.
THE DIFFERENT SHAPES OF THE BOWLS:
facilitate the rotation of the wine in the glass
improve the balance of the different aromas in the head space.
convey the aromatic molecules towards the nose (with the right concentration and balance).
KYMHIXLI[MRIXS[EVHWWTIGM½GEVIEWSJXLIXSRKYIIRWYVMRKXLIETTVSTVMEXIEQSYRXSJ[MRI
at every sip.
t guarantee the perfect contact between the lower lip and the rim of the bowl, avoiding
annoying drops on the edge of the mouth.
t
t
t
t
SENSORY PERFORMANCES:
t ;MRIGSPSYVIJ½GMIRG]!
t 3PJEGXSV]TIVGITXMSR!
t 8EWXIFEPERGI!
CARAFES AND DECANTERS
t Rapid oxygenation
t Negligible dispersion of aromas
system
t
150
151
Wine Tasting
Vinoteque
C 374
C 362
C 369
C 342
23&-0)
63&9783
GPS^
LGQLõ²
GQö²
GPöS^
LGQLö²
GQ²
GPöS^
LGQL²
GQõ²
GPõS^
LGQL²
GQõ²
GPS^
LGQLõ²
GQô²
&%*
&%*
&%*
+4
&%*
794)6
152
6-7)6:%
C 363
C 368
C 365
C 371
C 364
C 366
GPôS^
LGQL²
GQ²
GPôS^
LGQLô²
GQô²
GPôS^
LGQLö²
GQõ²
GPöS^
LGQLö²
GQõ²
GPöS^
LGQL²
GQõ²
+4
&%*
&%*
+4
&%*
&%*
+4
&%*
+4
&%*
7XIQKPEWWJSVYRMZIVWEP
tasting of red, white
and sparkling wines.
6-''3
%6132-'3
1%8963
For aged and
tannin-rich red wines.
For full-bodied and
very mature red wines.
For elegant and noble
red wines.
For very structured and
very smooth red wines.
For full-bodied
and mature red wines.
For smooth
and balanced red wines.
For full-bodied
and mature white wines.
The bowl enables rapid
oxygenation, recreating
the effect of the decanter.
Due to its shape, the
aromatic intensity is very
deep and persistent.
The shape guides the wine
directly toward the centre
of the tongue: armonious
balance amongst
acid-tannin-fruit sensations.
The big shape of the bowl
allows for the correct
oxygenation of red wines,
VI½RIHMRFSXXPIWERH[MXL
light tannins.
8LI½PPHMEQIXIVQSYXL
diameter ratio and the
high head space volume,
allow for a distinctive
olfactory perception:
suitable for persistent and
½RI[MRIWVMGLERHMRXIRWI
and also with character.
towards the tip of the
tongue.
The concave shape of the
bowl (similar to an apple)
is suitable for wines with
high alcoholic content and
intense taste. High level
of aromas diffusion and
bouquet enhancement.
The shape of the bowl
has ideal oxygenation
surface to enhance
the perception of complex
aromas in a balanced way.
to the back of the tongue.
TIVJIGXP]½XWMRXLI
hands, allowing the wine
temperature to increase
and release easily the
complex aromatic notes.
The wine-glass contact
surface was designed to
maintain the servicing
temperature.
Thanks to its shape,
¾EZSYVWEVI[IPPHI½RIH
and expressive.
Recommended wines:
Barbera d’Asti Doc
Chianti Docg
Valcalepio Rosso Doc
Riserva
Recommended wines:
'EFIVRIX7EYZMKRSR97%)
Valcalepio
Rosso Doc Riserva
'EFIVRIX7EYZMKRSR
Valle del Maipo (Cile)
Bordeaux Montagne
7EMRX)QMPPMSR
Barolo Riserva
Recommended wines:
Amarone della Valpolicella
Barbaresco
Nebbiolo Langhe
Côtes-du-Rhône
Pinot Nero
Recommended wines:
Amarone della Valpolicella
Côtes-du-Rhône
Nebbiolo Langhe
Barolo
Rosso di Montepulciano
Recommended wines:
Brunello di Montalcino
Chianti Docg
Teroldego Rotaliano Doc
Riserva
Barbera d’Asti
Recommended wines:
Chianti
Barbera d’Asti
Langhe Doc Nebbiolo
6SWWM7MGMPME
Recommended wines:
Chardonnay
Riesling Venezia Giulia
7EYZMKRSR
Chenin Blanc
71%688)78)6
The indentation at the
bottom of the bowl
(epicure) enables:
VIPIEWISJTIVPEKIMR
sparkling wines
[MRIGSPSYV
examination
(colour sensor)
[MRIWIHMQIRXGLIGO
(decanting sensor)
IJJIVZIWGIRGI
examination for still
wines (defect sensor)
It ensures the medium
perception of all wines.
FRAGRANTE
*6)7'3
For medium-bodied
white and red wines.
For fruity and fresh
red and white wines.
EPPS[W½VWXP]JSVXLI
perception of acidity,
balancing its low presence
with the wine fruity notes.
The head space high
volume slows down
aromatic notes
evaporation.
enables an adequate
oxygenation lowering
the tannins of wines served
at lower temperatures.
Recommended wines:
Chianti Classico
Pauliac
Margaux
7EWWMGEME
Pinot Grigio e Bianco
Recommended wines:
Beaujolais
Pinot Noir
Chardonnay delle Venezie
Pinot Grigio
153
Wine Tasting
Vinoteque
C 373
C 388
C 370
C 372
C 416
C 359
C 415
RM 319
RM 320
GPôS^
LGQLö²
GQ²
GPõS^
LGQLô²
GQö²
17,5 cl - 6 oz
LGQLö²
GQõ²
GPöS^
LGQLô²
GQô²
GPöS^
LGQL±
GQö±
GPôS^
LGQL²
GQö²
GPS^
LGQLô±
GQ²
GPõS^
LGQLö±
GQö±
GPõS^
GQL²
Ø 15 cm - Ø 6”
&%*
&%*
+4
&%*
+4
&%*
'0
&%*
&%*
'0
&%*
+4
+4
For rosé and white
wines.
For universal tasting
of dessert wines.
For sparkling wines.
The shape and the size
of the bowl allow for
the concentration of
aromatic notes towards
the nose enphasizing
the perception of the
delicate and fruity
aromas of young wines.
guides the wine directly
towards the tip of the
tongue.
EQTPM½IWXLIWIRWSVMEP
perception of the wine
contained enhancing
the swetness.
Recommended wines:
Pinot Grigio
Riesling
7]VEL+VIREGLI
Chiaretto del Garda
Cerasuolo d’Abruzzo
Recommended for:
7LIVV]
Marsala
Porto
Dessert wines
+6%():30)
154
71%68
PERLAGE
The bowl with its
indentation at the
bottom, develops
numerous, constant,
VI½RIHERHTIVWMWXIRX
bubbles, forming
a crown on the surface:
release of the aromas
and the wine scents.
Recommended for:
Prosecco Bru
7TYQERXI&VYX1IXSHS
Calssico Trento Doc
Champagne Brut Cuvée
de Réserve
74-6-8772-*8)6
'3+2%'
GRAPPA
prevents any dispersion
of aromatic components
so that primary,
secondary and tertiary
aromas can be fully
perceived.
TIVJIGXP]½XW
in the hands, allowing
the distillate’s
temperature to increase
and release easily
the complex
aromatic notes.
For young
and aromatic grappa
and fruit brandies.
Recommended for
white and dark alcoholic
beverages:
Cognac
Armagnac
Calvados
Cask Aged Grappa.
=SYRK+VETTE
Recommended for:
Cognac
Armagnac
Brandy
Cask Aged Grappa
Rhum
Recommended for:
Aromatic distillates
=SYRK+VETTE
lowers considerably
the aromatic irritating
perceptions,
IQTLEWMWMRKXLI¾SVEP
and fruity aromatic
notes. It gives a pleasant
feeling in the mouth
and an excellent
aftertaste.
0-59)96
7XIQKPEWWWYMXEFPI
for the universal
tasting of liqueurs.
DECANTER
Extremely suitable
for the decantation
of red wines.
Particularly long neck
which allows a strong
aeration of the wine
during the pouring
process.
3\]KIREXMSRZIV]LMKL
Negligible aroma
dispersion.
CARAFE
7YMXEFPIJSVFSXL
red and white wines.
Excellent oxygenation
index.
Elegant for table service.
Negligible aroma
dispersion.
155
Wine Tasting
Vintage
table setting for wine
C 210
C 148
C 192
GPS^
LGQL/16”
GQ²
GPôS^
LGQL1/16”
GQ7/”
GPôS^
LGQL1/”
GQô²
&%*
0.1 L
&%*
0.1 L
&%*
0.1 L
Wine
Wine
Wine
SV 3
Decanter
0ôS^
LGQL7/”
GQ²
&
&%*
156
157
Bar
In order to really appreciate the pleasentness of cocktails and
other drinks, barware glasses too should be high precision
instruments the same as wine tasting stemware.
WEXMW½IWWYGLVIUYMVIQIRXWF]
ACCADEMIA
proposing ranges of tumblers, essential in their design though
highly functional, produced in
.
7YTIVMSVFVMPPMERGIERHXVERWTEVIRG]SJFPS[RGV]WXEPKPEWW
Dishwasher safe and robust
High resistance to breakages
Laser cut and reinforced rim
Accademia del Bar ranges:
- “Elegante”, conical shaped open at the mouth, ideal for the
tasting of mixed drinks with high alcoholic content for which
the aroma perception is particularly important. The wide
opening enables the rapid reduction of the alcoholic content
by evaporation thus favouring the clear appreciation of all
the aromas of each individual ingredient. This collection also
includes a carafe, a mixer and an ice bucket.
- “Puro”,designed for alcoholic and non-alcoholic mixed
drinks where no excessive dispersion of scented and aromatic
molecules should take place before drinking. The barrel shape,
infact, allows for a high concentration of the aroma in the
head space avoiding its rapid dispersion while enphasizing the
maximum aromatic perception through retronasal way, i.e.
when breathing out after swallowing the liquid.
®
CLASSICO
BACH
ELEGANTE
PURO
STRAUSS
STRAUSS ROCKS
TOP CLASS
VERONESE
158
160
161
162
164
166
167
167
168
169
159
Bar
Classico
PM 883
PM 879
Water
(3*
GPöS^
LGQLô²
GQ²
GPõS^
LGQLô²
GQô²
GPöS^
LGQLö²
GQ²
GPôS^
LGQLö²
GQô²
&%*
&%*
&%*
&%*
'0
&%*
+4
PM 756
PM 757
PM 864
PM 862
GPôS^
LGQLõ²
GQ²
GPôS^
LGQLõ²
GQô²
GPS^
LGQLô²
GQö²
&%*
&%*
PM 863
PM 764
Liqueur
Beverage
160
PM 884
PM 866
Water
Riesling / Tocai
(3*
Pinot Noir / Rioja
PM 865
Juice
Cabernet Merlot
Liqueur
PM 881
PM 880
Long drink
Beverage
GPõS^
h 15,5 cm - h 6”
GQõ²
GPS^
LGQLõ²
GQõ²
GPS^
LGQL1/16”
GQõ²
GPõS^
LGQLö²
GQ²
GPôS^
LGQLö²
GQô²
GPõS^
LGQLõ²
GQö²
&%*
+4
&%*
+4
&%*
+4
&%*
&%*
'0
&%*
+4
161
N
E
W
PM 511
PM 485
PM 496
(3*
Water
GPõS^
h 15.5 cm - 6 “
GQô±
GPõS^
LGQö±
GQõ±
GPôS^
LGQô±
GQ±
&%*
&%*
+4
&%*
Beverage
PM 489
C 437
GPõS^
LGQõ±
GQö±
GPöS^
LGQõ±
GQô±
&%*
+4
+4
Beverage
162
Bar
Bach
Martini
163
Bar
Elegante
C 433
C 430
GPõS^
LGQô±
GQõ±
GPöS^
LGQö²
GQö±
GPõS^
LGQô²
GQõ±
&%*
&%*
&%*
N
C 431
White wine
Red wine
N
E W
C 417
Champagne
Vodka
C 389
C 389
PM 298
GPS^
LGQLô±
GQö±
50 cl - 17 oz
LGQLö²
GQ²
GPõS^
LGQLö²
GQö²
&%*
&%*
+4
PM 812
PM 826
PM 810
GPõS^
LGQLõ²
GQö²
GPôS^
LGQLõ²
GQõ²
GPöS^
LGQLõ±
GQõ²
&%*
&%*
+4
&%*
PM 910
PM 808
PM 811
PM 809
GPôS^
LGQõ±
GQõ±
GPôS^
LGQLô²
GQô²
GPôS^
LGQLô²
GQ²
GPõS^
h 15,5 cm - h 6”
GQô²
&%*
+4
&%*
E W
C 409
Martini
N
E W
C 367
Liqueur
Martini
GPôS^
LGQLõ±
GQØ ô±
GPöS^
LGQLõ²
GQõ²
GPS^
LGQLö²
GQô²
&%*
&%*
&%*
(3*
Water
&%*
N
164
4MPWRIV
E W
+4
&%*
4MPWRIV
Amaro
Hi-ball
Mixer
Whisky
Beverage
165
Strauss
square shape
PM 232
PM 228
PM 227
GPS^
LGQLô²
GQ ö²
GPS^
LGQLõ²
7 cm - ö²
GPöS^
LGQLô²
7,5 cm - ²
&%*
&%*
&%*
PM 300
PM 229
PM 233
GPöS^
LGQL²
7,9 cm - 1/”
GPS^
h 15 cm - h 5 7/”
5,5 cm - 1/”
GPôS^
LGQLõ²
GQ ô²
&%*
&%*
&%*
Liqueur
PM 822
PM 804
GPöS^
LGQLö²
GQõ²
GPôS^
LGQLõ²
GQö²
&%*
&%*
Water
Juice
PM 823
PM 805
GPöS^
LGQL²
GQö²
GPS^
h 15 cm - h 6”
GQô²
&%*
&%*
Hi-ball
Long Drink
Strauss Rocks
Beverage
square shape
PM 922
PM 923
GPôS^
LGQ±
9,1 cm - ô±
GPS^
LGQö±
GQ ö±
&%*
&%*
(3*
166
Whisky-rocks
Whisky
(3*
Juice
Bar
Puro
N
Beverage
E W
N
E W
167
Veronese
oval shape
PM 568
PM 569
GPôS^
LGQLö²
GQö²
GPöS^
LGQLô²
GQõ²
&%*
&%*
Liqueur
RM 229
RM 231
RM 230
GPõS^
LGQLô²
GQ²
GPôS^
LGQLô²
GQ²
GPõS^
LGQL²
GQö²
&%*
&%*
&%*
Water
All-Purpose
Whisky-rocks
Beverage
PM 566
PM 612
PM 565
GPô²S^
LGQL7/”
GQ5/ ”
GPô²S^
h 15 cm - h 6”
GQö²
GPô²S^
h 15,5 cm - h 6 1/”
GQ1/ ”
&%*
&%*
&%*
(3*
168
Bar
Top class
Hi-ball
Beverage
169
Wine decanter
decanters and carafes for the service of wines
Various shapes all ensuring both the perfect oxygenation of young red
and white wines and the separation from sediments formed during
the aging of mature wines. Each carafe and decanter is designed with
special attention given to shape and size since every wine expresses
itself in relation to the oxygenation surface and volume below.
Designed to hold 75 cl. of wine with the right amount of oxygenation
area.
The length of the neck and neck diameter have been designed to keep
wine evaporation to a minimum and prevent dispersion of important
aromas during wine tasting in stemglasses.
The Vinoteque Carafe and Decanter have a new revolutionary
treatment to prevent dripping
3XLIV GEVEJIW ERH
HIGERXIVWLEZIEFIZIPPIH½RMWLXLEXIRWYVIWEGSRWXERX¾S[SJ[MRI
when pouring it.
170
171
Decanter
Wine decanter
:-23'0%77-'3
VINTAGE
PS^
LGQL7/”
GQ5/”
PôS^
LGQL7/”
GQ²
&%*
&
&%*
SV 2 Decanter
ATELIER
172
SV 3 Decanter
:-238)59)
RM 261Decanter
RM 319 Decanter
P/ oz
LGQLõ²
GQõ²
GPõS^
LGQLö²
GQö²
+4
+4
;-2)78=0)74)'-*-'
;-2)78=0)74)'-*-'
RM 390
RM 389
GPõS^
LGQLö±
GQõ
GPõS^
LGQLö±
Ø 15.5 cm - Ø 6”
+4
+4
White wine decanter
Red wine decanter
1-',)0%2+)03
PM 729 Decanter
GPôS^
LGQLõ²
GQõ²
+4
'8
(-:-2-7*YRRIPHIGERXIV
Large 0.75 L
Medium 0.50 L
7QEPP0
RM 417
RM 416
RM 415
PõS^
LGQõ±
GQô±
0.50 l - 17 oz
LGQö±
GQö±
PôS^
LGQô±
GQô±
+4
+4
+4
N
N
N
E W
E W
E W
173
Carafes
174
175
Carafe
Carafes
PM 904
PM 905
PM 906
PM 907
PM 908
PS^
LGQL²
GQõ²
PõS^
LGQLõ²
GQö²
0.50 l - 17 oz
LGQLö²
GQô²
0ôS^
LGQLö²
GQö²
'8
1 L
'8
'8
0.5 L
Carafe
Carafe
PERFECTA
PM 697 Carafe
PERFECTA
PM 687 Carafe
Carafe
RM 108 Jug
RM 101 Jug
11%78)64-)')
11%78)64-)')
RM 112 Jug
11%78)64-)')
RM 119 Jug
0ôS^
LGQLõ²
GQõ²
PS^
LGQLõ²
GQö²
PôS^
LGQLö²
GQ1/”
PöS^
LGQLô²
GQ²
PS^
LGQLõ²
GQõ²
'8
0.1 L
L
+4
+4
+4
'8
+4
Carafe
'8
L
L
L
0
PERFECTA
11%78)64-)')
PM 696 Carafe
RM 381 Carafe
46)78-+)
46)78-+)
46)78-+)
46)78-+)
RM 380 Carafe
RM 379 Carafe
RM 378 Carafe
PS^
LGQL1/”
GQ7/”
0,50 cl - 17 oz
LGQLö²
GQ1/”
GPôS^
LGQL²
GQô²
PöS^
LGQLö²
GQõ²
PS^
LGQLö²
GQö²
0,50 l - 17 oz
LGQLõ²
GQö²
PôS^
LGQLõ²
GQ²
'8
'8
'8
'8
'8
'8
'8
'32-'%
'32-'%
'32-'%
PS^
LGQLö²
GQ1/”
0,50 cl - 17 oz
LGQLö²
GQ²
GPôS^
h 15,6 cm - h 6 1/”
GQõ²
'8
'8
'8
PM 706 Carafe
176
Carafe
PM 713 Carafe
PM 714 Carafe
-27-)1)
1%+2-*-'3
:-238)59)
GPõS^
GQ±
LGQ±
P9/16 oz
LGQL²
GQõ²
GPõS^
LGQL²
Ø 15 cm - Ø 6”
+4
+4
+4
RM 434 3ZEP'EVEJI
RM 258 Carafe
RM 320 Carafe
177
Spirits decanter
Accessories for the table, for the service
of spirits.
Luigi Bormioli reinvents the pleasure of an aperitive or after dinner
drink through a new offer in glass packaging: original designs in pure
italian style.
8LMWRI[GSPPIGXMSRSJ7TMVMXW(IGERXIVWHIZIPSTIHF]YWMRKXLI
highest technology in glass manufacturing, offers:
Totally transparent glass enabling the appreciation of the real
colour of the spirit contained.
Dimensions studied to meet also the requirements of this
professional sector.
Design increases the value of the product contained.
Very high quality standards.
Advanced technology with
eco-friendly production processes.
The collection comprises solid and blown stoppers with gasket
ERHGSVO½RMWLJSVEGSVVIGXWIEP
178
179
Spirits Decanter
Spirits
shapes and styles
for an elegant and professional service
Puccini Decanter
[MXL,ERH1EHI7XSTTIV
Liszt Decanter
[MXL,ERH1EHI7XSTTIV
Parma
GPöS^
LGQLö±
GQ\GQ
õ²\ö²
GPöS^
LGQLõ²
15 cm x 9,1 cm
±\ô±
'8
Tiziano Decanter
[MXL,ERH1EHI7XSTTIV
Donatello Decanter
[MXL,ERH1EHI7XSTTIV
Botticelli Decanter
[MXL,ERH1EHI7XSTTIV
GPöS^
LGQLõ±
GQ ö²
GPöS^
LGQLô±
GQ\GQ
ö²\ö²
GPöS^
LGQLõ²
GQ\GQ
õ²\ô²
GPöS^
LGQL±
GQ\GQ
ö²\ö²
'8
'8
'8
'8
10069/01 '8
Strauss
Rossini
Parma Decanter
Bellini
Decanter
[MXL,ERH1EHI7XSTTIV
Vivaldi Decanter
Firenze
Decanter
[MXL,ERH1EHI7XSTTIV
Decanter
Ravel Decanter
GPöS^
LGQLô²
GQ ²
GPöS^
LGQLö±
GQ²
GPöS^
LGQLô±
GQö²
GPöS^
LGQLô²
\GQ
õ²\õ²
GPöS^
LGQL±
GQ õ²
GPöS^
LGQLô±
GQ\GQ
ô²\õ²
'8
'8
'8
'8
'8
'8
Decanter
Decanter
[MXL,ERH1EHI7XSTTIV
%PWSEZEMPEFPIS^GPGETEGMX]SRVIUYIWX
(IGERXIVWSRP]EPWSEZEMPEFPIMRXVE]WSRTEPPIX\
7XSTTIVWSRP]EPWSEZEMPEFPIMRXVE]WSRTEPPIX\
180
181
N
E
W
Academia Vitri
Hand Made Wine Glass for Connoisseurs
INNOVATIVE MATERIAL T-NAX 184
DIVINIS 186
182
183
Academia Vitri
N
E
W
Academia Vitri is the premium brand of Luigi Bormioli that includes a line of advanced mouth-blown wine
glasses: Divinis.
This new line has been designed and developed using an innovative material:
making it
XLIWXVSRKIWXQSVIWGVEXGLVIWMWXERX½RI[MRIKPEWW[EVIEZEMPEFPIMRXLIQEVOIX
The technology applied is that used to strengthen I-Pad cover glass, aircraft windshields, etc. This process
LEWFIIRHIZIPSTIHF]0YMKM&SVQMSPMYRHIVGSPPEFSVEXMSR[MXLETVIWXMKMSYW9RMZIVWMX]MR97%EW[IPPEW
with a prominent Italian Research Center.
The technology is an ion-exchange process: the sodium ions from the glass are replaced by larger ions
(Potassium) from molten salt thus putting the glass surface under a compressive stress that closes the
cracks of glass.The result is that
MWXMQIWWXVSRKIVXLERGSRZIRXMSREP½RIKPEWWERHMXMW
free of environmentally harmful materials.This increased durability (6 times more break-resistant) is kept
YREPXIVIHXLVSYKLSYXMXWPMJIXMQIWMRGIXLIKPEWWWYVJEGIMWXSYKLIRIH3RXLIGSRXVEV]GSRZIRXMSREPKPEWW
weakens during its lifetime due to regular handling and washing cycles that will cause micro scratches on
the surface responsible for the glass fragility.
The conclusion is that
MWQSVIVIWMWXERXXSHEQEKIXLERGSRZIRXMSREP½RIKPEWWVIQEMdoes not ‘shatter’ when breaking
ning stronger for longer periods of time. Furthermore,
like thermally tempered glassware and it does not wear out with dishwashing.
are:
All Academia Vitri’s wine glasses produced with
Ultra Break-Resistant
Ultra Thin
Ultra Lightweight
Ultra Durable
Ultra Clear
Eco-Friendly
(MWL[EWLIV7EJI
Mouth diameter designed for a pleasant taste.
8LMRVMQQQ
Head-space designed for a better wine aroma
control.
Thin and uniform glass distribution
(no optical distortion of wine).
Wine aeration well balanced.
&6)%/%+)6)7-78%2'):7'32:)28-32%0*-2);-2)+0%77(same condition of use)
100%
Thin stem.
Breakage glass resistance (in percentage)
80%
60%
'SRZIRXMSREP½RI[MRIKPEWW
40%
Glass broken
20%
Handling times
184
Elegant stem-foot joint.
9PXVE¾EXJSSX
185
Divinis
Scent of Wine
Divinis is synonymous of Italian wine passion and style. The collection
MW MHIEP JSV IZIV] SGGEWMSR8LI GSPSYV RYERGIW XLI EVSQEW ¾EZSYVW
ERHXI\XYVIWSJXLI½RIWX[MRIWEVII\TVIWWIHEXXLIMVFIWX[MXLSYV
mouth-blown Divinis wine glasses.
Academia Vitri
N
E
W
The wine glasses of Divinis collection are light in weight and very thin;
the glass distribution is uniform, allowing for the appreciation of the
true taste and the real colour of the wine contained.
7LETIW ERH WMÎW SJ XLI WXIQKPEWWIW LEZI FIIR HIWMKRIH JSV WTIGM½G
wine varietals and in order to maximise their sensorial performance.
This stemware range is elegant and balanced.
186
187
Academia Vitri
N
E
W
Divinis
Scent of Wine
RM 403
Bordeaux
RM 404
Brunello
RM 405
Chianti-Pinot Grigio
RM 406
'LEVHSRRE]GP
RM 407
Burgundy
GPöS^
LGQõ±
GQö±
GPõS^
LGQö±
GQô±
GP¯ôS^
LGQ¯õ±
GQ¯ô²
GPôS^
LGQö±
GQõ±
GPõS^
LGQ±
GQõ±
+4
+4
+4
+4
+4
+4
+4
+4
Barolo Riserva,
Cabernet Franc,
7EMRX)QMPPMSR
Barbaresco
Barbera d’Asti,
Merlot, Riserva,
Chianti Docg.
Rioja,
'EFIVRIX7EYZMKRSR
Pinot Noir,
7]VEL
7EYZMKRSR
Pinot Grigio,
Chablis,
Chenin Blanc.
Amarone
della Valpolicella,
Côtes-du-Rhône,
Barolo,
Rosso di Montepulciano.
RM 409
RM 408
Cognac
RM 410
RM 414
Champagne
GPS^
LGQõ±
GQô±
GPõS^
h 15 cm - 6 “
GQô±
GPöS^
LGQô±
GQö±
GPôS^
LGQö±
GQô±
+4
+4
+4
+4
+4
+4
+4
+4
Champagne Brut
Cuvée de Réserve,
Prosecco Brut,
7TYQERXI&VYX
Metodo Classico.
Armagnac,
Brandy,
Cask Aged Grappa,
Rhum.
Martini
7XIQPIWW
Beaujolais,
Pinot Grigio,
Pinot Bianco,
Barbera.
Chardonnay,
7EYZMKRSR
Chenin Blanc,
Riesling.
188
189
Academia Vitri
N
E
W
RM 417
Large 0.75 L
PõS^
LGQõ±
GQô±
+4
RM 416
Medium 0.50 L
0.50 l - 17 oz
LGQö±
GQö±
+4
RM 415
7QEPP0
PôS^
LGQô±
GQô±
+4
190
191
ART AND SCIENCE OF GLASS
FOR WINE
APPRECIATION
Everyone appreciates a good glass of wine, but the art of tasting is not an easy task. The
WSTLMWXMGEXIHWIRWMXMZMX]VIUYMVIHMQTPMIWEFVSEHI\TIVMIRGIWYTTSVXIHF]WTIGM½GXIGLRMGEP
knowledge of the organoleptic properties of wine and of the art of tasting.
In this respect, the role of the wine glass is not only of utmost importance but tremendously
decisive, as a qualifying vehicle that enhances the characteristics of the liquid. Many generations
of wine connoisseurs and wine experts have debated and reasoned over which wine glass
shapes are the best to convey the virtues of wines.
8LI &SVQMSPM 0YMKM 6IWIEVGL +VSYT LEW EREP]WIH XLIWI JEGXSVW ETTP]MRK WGMIRXM½G QIXLSHW
ERH GVMXIVME FSXL XLISVIXMGEP ERH IQTMVMGEP ¯ MR SVHIV XS EWWSGMEXI XLI QSWX ETTVSTVMEXI
geometrical shape to each single type of wine. In order to apply this technical knowledge to
glass containers, research took advantage of the valuable contribution of industrial design and
development and marketing departments. Different parameters were measured and quantitative
analyses were compared. In summary, the aim was to acknowledge the different laws regarding
the diffusion of the content in order to direct the molecule towards the relevant taste buds,
by simultaneously enhancing the intensity and the persistence of the olfactory perceptions. In
fact, the sense of smell is synergic to taste, as we are aware when we have a cold or when we
hold shut a child’s nose while he takes a bitter medicine.
8LII\XIRXERHGSQTPI\MX]SJXLITVEGXMGISJ±[MRIXEWXMRK²NYWXM½IWXLIQEKMGERHIRGLERXIH
atmosphere where the beauty of the vineyards exposed to sun, the elegiac alcoholic fermentation
SJXLIQYWXWXLI½RIGYPXYVIXLEXYRPSGOWXLIQSWXIPIKERXTIVGITXMZIERHWIRWSV]LSVM^SRW
all merge together.
In this delightful backdrop, the right stemglass has an important and meaningful role to play. A
professional and informed restaurant owner, should recognise the importance and the role of
a stemglass, and also recognise the difference in quality offered by various manufacturers. As an
‘expert’ and informed guide he should lead the everyday consumer through a journey rendered
more valuable and remarkable by an extraordinary aesthethical charme, an emotional feeling
and intelligence .
7MKLXMWXLI½VWXWIRWIXSTVSZMHIMRJSVQEXMSRSRXLIWXEXIIZSPYXMSRWXVYGXYVIERHX]TISJ
[MRI XLI ZMWYEP EWTIGX ERXMGMTEXIW MQTVIWWMSRW XLEX [MPP PEXIV FI GSR½VQIH ERH MRXIKVEXIH
F] WQIPP ERH XEWXI -R XLMW MHIRXM½GEXMSR ERH TIVGITXMSR TVSGIWW XLI RSWI JSPPS[W XLI I]I
performing a complex activity. Perhaps, this skill has been partly lost during the last millennia of
history (that’s why the few existing renowned “noses” are extremely well paid in the perfume
industry) and it would be useful to regain such a skill to ensure a higher quality of life.
%JXIV[EVHWXLIWIRWISJXEWXI[MPPEWWIWWXLI¾EZSYVWXLI]GERFIW[IIXFMXXIVWEPX]ERHWSYV
-JXLIWITEVEQIXIVWWIIQMRWYJ½GMIRXXS]SYOIITMRQMRHXLEXXLIMVGSQFMREXMSRHIXIVQMRIWE
(YRMZIVWI*MREPP]XLIVIEVIQER]XEGXMPIWIRWEXMSRWEW[IPPEWEVSQEWXLEXGERFIVIGSKRMWIH
by retronasal means, when the liquid is already inside the mouth or has just been swallowed.
Imagine at this point the possible variety of “tastes” originated by the sum of the aforesaid
sensations!
192
'ST]VMKLX&SVQMSPM0YMKM7T%4EVQE
All rights reserved; any publication and/or reproduction even partial without permission is strictly prohibited.
193
WINE QUALITY AND
ACCADEMIA
STEMGLASSES
Numerous sensory studies on consumers show that everyone, even those who are not wine
and distillate experts recognise a good product when they taste it and they prefer this over an
MQTIVJIGX[IEOSVSVHMREV]TVSHYGX-REPP½IPHWGSRWYQIVWIRWSV]TVIJIVIRGIWKIRIVEPP]JSPPS[
three main trends that have been outlined over the last ten years and are summed up by these
three words:
POWER
DEPTH
PERFECTION
t
t
t
194
POWER
-XMWGPSWIP]PMROIHXSXLIUYERXMX]SJQSPIGYPIWXLEXEVIVIPIEWIHF]XLIHVMROERHMR¾YIRGI
SYVSPJEGXSV]TIVGITXMSR½VWXP]HMVIGXP]ZMEXLIREWEPWIRWIWEWWSSREW[IFVMRKXLIKPEWWXS
the nose, and then by the retro-olfactory senses, when the wine is in the mouth and straight
after swallowing. The intensity of perceptions has become a recurrent decisive element in
SYV WSGMIX] LIRGI MR XLI JYXYVI XLSWI TVSHYGXW [LMGL LEZI QSVI TVSRSYRGIH ¾EZSYVW
or aromas will become more successful than others. Consumers want to be impressed,
excited, involved and surprised.
DEPTH
The notion of depth is directly linked to the number and type of molecules that are
able to interact with our olfactory organ. Current wine measurement instruments (gas
chromatographers and the likes) have been able to detect thousands of molecules, which
together are able to create very effective combinations. Wine Tasters, unlike other analysis
devices, rarely identify molecules individually. They generally detect groups of molecules
that evoke an already lived experience and name them after this experience: rose, grass,
cork, citrus and so on. When a wine lacks a certain abundance of molecules groups, it is
KIRIVEPP]HI½RIHEWTSSVWLSVXSVHYPP-RXLMWGEWIMXMWWEMHXLEXXLIVIMWEPEGOSJHITXLEW
STTSWIHXSGSQTPI\ERHVMGL[MRIWXLEXWYKKIWXQER]SPJEGXSV]IRKVEQWWYGLEW¾S[IVW
fruits, spices, aromatic herbs, etc..
The shape and the size of the stemglass affect the perception of the quality of the wine.
Perceptions vary considerably according to the variation of shapes and sizes.The ideal stemglass
will:
a) magnify the power of a wine or distillate, by concentrating the aromas in the upper part of
the glass and directing them towards the nose;
b) enphasize the depth, by developing the wine’s bouquet with suitable oxygenation for each
X]TIERHIRLERGIXLIQSWXRSFPIYRYWYEPERHVI½RIHRSXIWMREWIPIGXMZI[E]XLEROWXS
special dimensional proportion of the stemglasses;
c) highlight the perfection of wines and distillates:some ofAccademia Luigi Bormioli’s stemglasses
show up defects, allowing anybody to distinguish prestigious wines or distillates from those
that present anomalous aromas.
d) )RLERGIXLIMRXIRWMX]SJXLI[MRI´WMRHMZMHYEP¾EZSYVWERHXLIWYFWIUYIRXMQTEGXSRXLIXEWXI
of the combined effect of the basic taste:
ACID
SWEET
BITTER
%[MRIMWFEPERGIH[LIRXLI±7[IIX8EWXI²WIRWEXMSRWEVIIUYEPXSXLIWYQSJ±%GMH8EWXI²TPYW
“Bitter Taste” sensations.
PERFECTION
Power and depth are useless if perfection is missing. Perfection manifests itself in two
different but complimentary ways: on the one hand by the absence of inhibiting aromas,
and on the other by the coherence of the positive notes. In terms of inhibiting aromas, any
odorous note that suggests potentially dangerous food, even at subliminal level, reduces or
ERRMLMPEXIWMXWGSRWYQTXMSR;LIXLIVXLIGSRWYQIVMHIRXM½IWERERSQEPSYWJIVQIRXEXMSR
through smell produced by microorganisms is not important, nor whether he recognises
it or not. However, it is certain that some molecules will convey the message and thus
force him to avoid the consumption of that product. Coherence is a different issue. The
LIVFEGISYWRSXIGERFIWTIGM½GXSWSQI[MRIW[LIVIEWJSVKVETTEMXMWEP[E]WGSRWMHIVIH
a defect.
195
THE WINE
SERVING
TEMPERATURES
The wine temperature plays a major role on the
olfactory, gustatory and tactile sensations.
As far as the olfactory sense is concerned, the
wine temperature determines the appropriate
mix of molecules that occupy the head space
thus determining the wine bouquet. At a lower
XIQTIVEXYVI ¾S[IV] ERH JVYMX] RSXIW EVI
enhanced whereas at a higher temperature spicy,
alcoholic and vegetal notes are more pronounced.
%X ' XLIVI MW E XIRHIRG] JSV XLI EVSQEW XS FI
suppressed. White wines are better appreciated
EX QSHIVEXI XIQTIVEXYVIW ' [LMPI VIH
[MRIW EX XIQTIVEXYVIW VERKMRK JVSQ ' XS
'&]MRGVIEWMRKXLIXIQTIVEXYVIXLIEVSQEMW
emphasised but the wine loses elegance because
some less pleasant components such as ethyl
acetate and other esters tend to prevail.
%WJEVEWXLIXEWXIERHXEGXMPITVS½PIEVIGSRGIVRIH
low temperatures increase the perception of the
polyphenol astringency and their bitter taste: this
is why higher serving temperatures are commonly
chosen for red wines. White wines are served
at a lower temperature, since they have a much
lower (and different in type) polyphenols content.
White wines having a particular acidity do not
undergo a variation of this level of acidity if served
at their respective optimum temperature. When
white wines have a high sugar content, the lower
temperature, maintaining the freshness of the
acidity strongly represses the sweetness resulting
in a well balanced and pleasant taste.
*YVXLIVQSVI XLI WEPX] ¾EZSYV [LMGL MW RSX
generally perceived as such, is strengthened and
offers pleasant sapidity.
196
RECOMMENDED
TEMPERATURE
strong sweet
white wines
µ'µ*
white and dry
light wines
and sparkling wines
µ'µ*
dry, mature and complex
white wines
µ'µ*
rosé wines
µ'µ*
young and low-tannin
red wines
µ'µ*
structured
red wines
µ'µ*
aged and tannin-rich
red wines
µ'µ*
3YVWXIQKPEWWIWQMRMQMWI
wine temperature
alteration that may occur
after pouring.
197
ACCADEMIA
STEMGLASSES
AND WINE OXYGENATION
-XMWMRXIVIWXMRKXSEREP]WIXLITLIRSQIREXLEXXEOIWTPEGIHYVMRK[MRIS\]KIREXMSR3\]KIR
is responsible for the quality of the aromas in the glass and the gustatory pleasure. The
phenomenon of oxygenation occurs when:
It must be noted that wine temperature is essential for oxygenation: the colder the wine, the
higher the oxygen solubility will be, but at the same time the oxygen absorption process slows
down due to the reaction of oxygen with other product components.
t the bottle of wine is uncorked (wine-air contact surface);
3RXLIEMV[MRIGSRXEGXWYVJEGIREQIP]MRXLIMRXIVJEGIX[STLIRSQIREXEOITPEGI
t [MRIMWTSYVIHMRXSXLIWXIQKPEWWSVMRXSXLIHIGERXIVXLI¾S[SJ[MRIMWMRGSRXEGX[MXL
air and it facilitates the absorption);
t oxygen (contained in the air) absorption by the wine;
t XLIWXIQKPEWWMW½PPIH[MXL[MRIQM\MRKSJEMV[MXL[MRIHYIXSEXYVFYPIRGIIJJIGX
t the wine is in the stemglass or in the decanter (between the wine-air interface);
,IRGIX[SQSPIGYPEV¾S[W[MPPXEOITPEGIJVSQXLIEMVXS[EVHWXLI[MRIERHJVSQXLI[MRI
towards the air.
t the wine is swirled in the stemglass (phenomenon of mixing by turbulence and the increase
of the surface exposed to the air)
The oxygen absorption speed depends on:
It is now understood how the oxygenation effect of the stemglass is related to the area of
wine-air interface and the volume of wine below this interface: the higher the interface area
and the lower the volume below such interface, the higher will be the level of oxygenation.
t the wine temperature;
t the type of wine;
t the wine-air area interface.
a) OXYGENATION EFFECT ON OLFACTORY PERCEPTIONS
At the initial phase (before oxygenation) in which olfactory intensity is lower and wine appears
as more “closed”, subsequently the wine will start to absorb oxygen and its olfactory perception
will increase to arrive to the complete preception of all types of aromas.
b) EFFECT OF OXYGENATION ON TASTE PERCEPTIONS
As soon as the wine absorbs the oxygen, there is a strong improvement in its bouquet and its
XEGXMPIXEWXIGLEVEGXIVMWXMGWFSXLHYIXSEHMVIGXMR¾YIRGISJS\]KIREXMSRSRGIVXEMRGSQTSRIRXW
and the synesthetic effect due to the aromatic openness.
198
t some wine components, alcoholic and aromatic, are released into the air as a consequence
of evaporation.
This speed (expressed in oxygen mg/litre/minute absorbed by wine) must be calibrated for
each type of wine. Infact under-oxygenation and over-oxygenation phenomena can repress
the pleasantness of the product. Grand Cru, mature aged red wines do not necessarily require
strong oxygenation since this operation can affect their delicate balance. For this reason, wine
Tasters prefer to follow their development directly in the stemglass, without using a decanter
½VWX-RQER]GEWIWXLIEHHMXMSRSJS\]KIRMWLS[IZIVYWIJYPEWJSVXLI[MRIW[LMGLLEZIE
tendency towards reduction, such as some young white and red wines.
We have studied the speed of oxygenation in the stemglasses in order to better encourage the
most prestigious aromas over the most ordinary aromas. Naturally, the speed of oxygenation is
considerably increased due to the swirling movement of the wine in the bowl.This is the result
of both the turbulence effect and the increased area of wine-air interface.
199
STEMGLASSES
ACCADEMIA
AND OLFACTORY PERCEPTIONS
INTENSITY AND AROMA PROFILE
According to a principle of physics, the steam pressure of a molecule dissolved in a liquid depends
on the solvent, the solute and the temperature. Wine molecules that pass to a gas phase in the
bowl are diffused in the surrounding air at a speed that depends on the opening diameter of the
bowl. Furthermore, the wider the free surface of wine, the higher the number of wine molecules
that will pass to the gas state, and this number is also linked to the wine temperature: the quantity
of wine molecules that will evaporate depends on the wine alcoholic content. The higher the
alcoholic content, the higher the quantity of wine molecules that will evaporate.
Figure 17LS[WXLIVIPEXMSRFIX[IIRXLIIZETSVEXMSRWYVJEGISJXLI[MRIERHXLIWYFWIUYIRX
diffusion of the aromas towards the mouth of the bowl. By increasing the free surface, wine
IZETSVEXMSR[MPPMRGVIEWIEWWLS[RMR*MKYVIF]W[MVPMRKXLI[MRIXLI[MRIWYVJEGI[MPPI\TERH
and the evaporation subsequently increases, obtaining a higher level of aromatic intensity at the
“mouth”of the bowl.
Aromatic intensity
Head space
Evaporation surface
Evaporation surface
We have analysed the air above the wine by means of chromatography at different heights and
EXHMJJIVIRXXMQIWEJXIVTSYVMRKXLI[MRIMRXSXLIWXIQKPEWW%TTVS\MQEXIP]½JX][MRIW[IVI
studied at different temperatures. Upon completion of these tests we reached the following
conclusions:
t ;LMXI [MRIW WLSYPH FI HVYRO GSPH WMRGI XLI ¾S[IV] ERH JVYMX] RSXIW [LMGL HSQMREXI
XLIEVSQESJ[LMXI [MRIWFIGSQIUYMGOP]TVIWIRXMRWYJ½GMIRXUYERXMXMIWIZIREXEPS[
temperature.
t Red wines should be served at a higher temperature in order to perceive the full aromatic
range.
t The sensations will be more intense if the air present at the opening of the glass is inhaled.
t It is necessary to increase the oxygenation surface area of certain wines. In fact, the phenols
EVIEVSQEXMGGSQTSRIRXWXLEXEVIMR¾YIRGIHF]XLIWLETISJXLIWXIQKPEWW&]MRGVIEWMRK
the contact surface with the wine, these phenols are oxygenated and are converted into
ethers which provide the wine with the so called “dry piquancy”.
t 8LIX]TISJEVSQEWERHXLIMVMRXIRWMX]EVIMR¾YIRGIHF]XLIZSPYQIEFSZIXLI½PPMRKPMRI
namely the head space.
-RXLILIEHWTEGI[I½RHEGSRGIRXVEXMSRSJXLIEVSQEWVIPIEWIHMRXSXLIEMVF]XLI[MRI8LI
aromas are protected by the walls of the glass, thus they are gathered better and gradually
conveyed towards the nose.
We empirically found the distribution of the aromatic intensity inside the head space, namely
molecular aromatic concentration (Ɯ) at the passing of time for each position (x) inside the
headspace.
The curves of the aromatic concentration at different moments in time (t1, t, t, t) are shown
MR½KYVIWEFGH[LIVI
Ɯ represents the aromatic concentration that has the dimensions of [number of molecules/m].
Ɯ1 is the aromatic concentration in position 1.
Figure 1
Aromatic intensity of resting wine.
200
Figure 2
Aromatic intensity of wine swirled in the glass: wine
evaporation surface and corresponding increased
aromatic intensity.
Ɯ MWXLIEVSQEXMGGSRGIRXVEXMSRMRTSWMXMSREXHMJJIVIRXQSQIRXWMRXMQI
H is the head space height.
201
STEMGLASSES
ACCADEMIA
Aromatic concentration curve
at the initial moment in time t1
at the initial interval t" t1
at the moment in time t" t
Aromatic concentration curve at
the moment in time t" t
At the initial interval t1, aromatic molecules
are developed up to the height Ha, as shown
MR XLI ½KYVI 8LI EVSQEXMG GSRGIRXVEXMSR
beyond this height (Ha) is equal to zero,
hence Ɯ at the mouth of the bowl is equal
to zero.
At the moment in time t, aromatic
molecules continue to develop up to height
Hb which is higher than Ha. The aromatic
GSRGIRXVEXMSR MR TSWMXMSR QSYXL SJ XLI
bowl) is still equal to zero.
At the moment in time t, the aromatic
molecules occupy almost the whole head
space, but at the mouth of the bowl the
aromatic concentration is still zero (Ɯ = 0).
At the moment in time t, the aromatic
QSPIGYPIWVIEGLTSWMXMSRERHXLIEVSQEXMG
concentration (Ɯ VIEGLIW E ZEPYI XLEX MW
different from zero.
(Figure a)
(Figure c)
(Figure b)
Head space
(Figure d)
Head space
X
2
2
2
2
H
Head space
Head space
X
2
1
1
Hb
1
1
Ɯ1
Aromatic molecules
1
Ɯ
Ɯ1
Ɯ
WINE
Ɯ
Aromatic molecules
Aromatic molecules
WINE
WINE
Figure c
Figure a
202
Ɯ
Aromatic molecules
WINE
Ɯ1
Ɯ
1
1
Ɯ1
H
Ha
1
Hc
2
H
H
X
2
2
X
Figure b
Figure d
From the curves (Figures a,b,c,d) it is possible to see that the aromatic development at
XLIQSYXLSJXLIFS[PTSWMXMSRQERMJIWXWMXWIPJSRP]EJXIVEGIVXEMREQSYRXSJXMQIX).
After some time the aromatic concentration grows within the head space. The maximum
value (Ɯ1) is obtained on the free surface of wine (position 1). At steady state condition,
the value of the aromatic concentration ƜMWEFSYXSJXLIEVSQEXMGGSRGIRXVEXMSRƜ1 .
203
STEMGLASSES
ACCADEMIA
The time-aromatic concentration ƜHMEKVEQEXXLIQSYXLSJXLIFS[PTSWMXMSRMWWLS[R
MRXLIJSPPS[MRK½KYVI
Ɯ
Ɯ! Ɯ1
PRIMARY AND VARIETAL AROMAS
These are the lightest molecules in the upper part of the glass. These aromas suggest
¾S[IVWJVYMXWERHWSQIXMQIWZIKIXEPRSXIW8LI]GSQIJVSQKVETIWERHEVIPMROIHXS
the wine varietals. Generally, these are the most volatile molecules with an evaporation
GSIJ½GMIRXVERKMRKJVSQ 1 to 1. These aromas are disclosed immediately after pouring
the wine into the glass.
SECONDARY OR FERMENTATION AROMAS
The middle section of the bowl contains aromas linked to fermentation (herbaceous,
QMRIVEPWERHVMTIJVYMXW8LIIZETSVEXMSRGSIJ½GMIRXVERKIWJVSQ15 to 60.
These aromas manifest themselves as a result of the swirling of the wine in the bowl and
the shape of the glass.
t1
t2
t3
t4
time
The experimental curves agree with the laws of physics, in particular with Fick’s second law of
diffusion:
ȶƜ
= '
ȶW
WHERE:
(
ȶ2Ɯ ȶ2Ɯ
+
ȶ[2ȶ\2
)
t t is the time in seconds
t (MWXLIGSIJ½GMIRXSJ[MRIHMJJYWMSRI\TVIWWIHMR?QWAERHHITIRHWSRXLIX]TISJ[MRI
and on its temperature
t x and y are the vertical and horizontal dimensions expressed in [m]
This law describes the variation in time of the aromatic concentration in the x and y directions.
The shape and size of our glasses were designed for both a correct diffusion of the aromas within
the head space and for a rapid reconstitution of aromatic concentration after every single sip of
wine.
Within the head space three types of aromas can be distributed: primary, secondary and
tertiary.These aromas are grouped according to their volatility and measured according to an
IZETSVEXMSRGSIJ½GMIRXEVSQEXMGRSXIWSREWGEPISJ1 to 100.
204
TERTIARY AROMAS (BOUQUET)
AND AROMAS DERIVING FROM AGING
These are mainly generated by heavier molecules that settle in the lowest part of the
bowl and these aromas are reminiscent of woods, animals and spices; they are linked to
the maturation and aging of the wine, without oxygen (wine in the unopend bottle).These
EVIEVSQEW[MXLPIWWZSPEXMPIQSPIGYPIWERH[MXLERIZETSVEXMSRGSIJ½GMIRXVERKMRKJVSQ
61 to 100.
These aromas, as for the secondary ones, become evident in the same way, namely after
appropriately swirling the wine in the bowl and depends on the shape of the glass..
The possibility to perceive and penetrate the different layers of the aromas depends directly
on the shape and volume of the bowl. The glasses with a wide bowl are suitable for aged wines
with complex scents and heavy molecules, whereas those with a narrow bowl are suitable for
young wines and light aromas.
From our research it is clear that the intensity of all the perceptions varies according to the
type of stemglass. Increasing the height of the bowl and the ratio between the maximum
HMEQIXIVERHXLIHMEQIXIVSJXLIKPEWWQSYXLMRXIRWM½IWEPPSPJEGXSV]TIVGITXMSRW-R[LMXI
wines, as they are served cold, there is less development of aromas (less evaporation), but with
an appropriate high ratio between maximum diameter and the diameter of the glass mouth,
it is possible to increase the intensity of the aromas. The opposite applies to red wines. For
white wines, a large oxygenation surface is not necessary in order to develop aromas, whereas
the contact surface (between glass and wine) must be as small as possible in order to avoid
the warming of the wine. The bowls of the stemglasses designed for white wines are tall and
narrow, the opposite for red wines, but with an appropriate geometrical shape.
The size and shape of the bowls of the glasses are designed so as to contain most of the aromas
released within the head space. Thus, it is possible to maximise the intensity of the aromas.
205
STEMGLASSES
ACCADEMIA
Figure 3 shows the molecular distribution of aromas and the corresponding intensity at a
particular moment in time.
2
Decreasing the outgoing speed of the aromas from the mouth of the glass is a criteria used to
increase the number of aromatic molecules remaining within the head space thus preventing
rapid evaporation.
The shape and volume of the head space are designed to allow full perception of the aromas
TVS½PIMREPPXLIMVMRXIRWMX]8LIPEXXIVMWJEZSYVIHF]XLIGYVZIH[EPPWSJXLIKPEWWFS[P[LMGL
concentrate the aromas on the opening of the bowl and hence towards the nose. Ifact, concave
walls delay the exit of the aromas from the glass.
2
The well proportioned stemglasses for each type of wine, must have an olfactory perception
IJ½GMIRG]IUYEPXS
h (head space height)
1
1
Ɯ
Ɯ1
Ɯ (Aromatic intensity)
Wine evaporation
surface
Head space
WINE
Maximum
diameter
tertiary aromatic molecules
secondary aromatic molecules
primary aromatic molecules
Figure 3
Figure 3: Distribution of primary, secondary and tertiary aromas within the head space and
corresponding curve of aromatic intensity, which is higher on the evaporation surface.
206
207
TREE
OF AROMAS
Violet, rose, dried rose
:%6-397*03;)67
Flowers
,32)=
Honey, acacia honey, beeswax, honeycomb
'-8697*69-8
Lemon, orange, grapefruit, mandarin, orange peel
&0%'/%2(6)(
FRUIT
4%0)*0)7,)(
*69-8;-8,7832)
Cherry, raspberry, strawberry, blackberry, blueberry, redcurrant, plum
:%6-397*6)7,*69-8
Apple, banana, sharon fruit, aromatic grapes, various fresh fruit
DRIED FRUIT
(EXIHVMIH½KTVYRI
2987
Nuts, almond, hazelnut
Peach, apricot
FRUITY AROMAS
74)'-*-'*03;)67
FLORAL
AROMAS
;,-8);-2)7
74)'-*-'*03;)67
'SVR¾S[IVIPHIVFPSWWSQNEWQMRIZMSPIXLE[XLSVREGEGMEFPSWWSQ[MWXIVMEQEKRSPME
:%6-397*03;)67
;LMXI¾S[IVW[MPH¾S[IVWJVIWL¾S[IVWHVMIH¾S[IVWEPTMRI¾S[IVW
,32)=
Honey, wax , linden
'-8697*69-8
Lemon, orange, grapefruit, mandarin, citric, citron, candied orange
&0%'/%2(6)(
FRUIT
4%0)*0)7,)(
*69-8;-8,7832)
Cherry, sour cherry, strawberry, raspberry, morel, plum, fruit of the forest
:%6-397*6)7,*69-8
%TTPITIIPFEREREWLEVSRJVYMX½KYRVMTIJVYMXWQIPSRQYWXTIEVOM[MKVETI]IEWX
DRIED FRUIT
Raisins
2987
Almond, walnut, hazelnut, chestnut, acorn
'33/)(*69-8
Jam, pineapple in syrup, marmalade
)<38-'*69-8
Pineapple, passion fruit, mango, tropical fruit, ripe fruit
*6)7,:)+)8%0
Asparagus, grass, tomato leave, olive, bell pepper, nettle, green tomato, chicory,
rocket, savoy
%631%8-',)6&7
Basil, mint, thyme, sage, bay, rosemary, juniper berry
&%010-/)%631%7
Eucalyptus, pine, talc, menthol, resin
(6=:)+)8%0
Hay, tobacco, tea, dried grass, straw, paper, dried leave
Peach, apricot
Jam, fruit in syrup, cooked prune, cooked fruit
*6)7,:)+)8%0
Grass, freshly-mown grass, tomato leave, green olive, bell pepper
%631%8-',)6&7
Thyme, sage, bay
&%010-/)%631%7
Aniseed, oak tree, eucalyptus, pine, conifer
(6=:)+)8%0
Hay, tobacco, tea
92()6+63;8,
1SWWLYQYWQYWLVSSQXVYJ¾I
92()6+63;8,
Moss, earth, mushroom
74-')7
Cinnamon, pepper, clove, liquorice, wood
74-')7
Cinnamon, pepper, coriander, liquorice
4%786=0-/)%631%7
Vanilla, biscuit
;33(
Green wood
83%78=%631%7
Toasted bread, cocoa, coffee, caramel
4%786=0-/)%631%7
:ERMPPEFMWGYMXGERHMIHJVYMXGVIEQFVIEHFEOIHGEOIXSVVSRI¾SYV
%2-1%0%631%7
Leather, fur, gamey aroma
83%78=%631%7
Cocoa, coffee, caramel, toasted bread, polenta, crust of bread
VEGETAL
AROMAS
'33/)(*69-8
SPICY
AROMAS
SPICY
AROMAS
VEGETAL
AROMAS
FRUITY AROMAS
FLORAL
AROMAS
6)(;-2)7
7396')'IRXVS7XYHM%WWEKKMEXSVM
208
209
STEMGLASSES
AND TACTILE-GUSTATORY PERCEPTIONS
ACCADEMIA
It is useful to analyse a wine in terms of balance between acidity, alcohol, structure, body and,
as far as red wines are concerned, the astringency given by the tannins (an astringent chemical
substance derived from grape seeds or from the wood where the wine was aged). A dry white
wine that is particularly acid is unpleasant just like a rich red wine that is too astringent.
Tannins cause a sudden drop of the proteins contained in the saliva which function as a lubricant,
GEYWMRKEGSRWMHIVEFPIHIGVIEWISJWEPMZEXMSR-XMWNYWXPMOIIEXMRKERYRVMTI7LEVSRJVYMX[LMGL
is dry and rough on the tongue.
-RXIRWMX]SJ¾EZSYVWWGEPI
8LIJSYV¾EZSYVWEVIHIXIGXIHF]VIGITXSVW-XMWGSQQSRP]FIPMIZIHXLEXIEGLTEVXSJXLI
XSRKYI WTIGM½GEPP] TIVGIMZIW SRI SJ XLI JSYV ¾EZSYVW8LI XMT TIVGIMZIW XLI W[IIXRIWW XLI
bottom part the bitter and the sides perceive the acid. In fact, the most recent physiological
WXYHMIWSRXLIXSRKYIWLS[XLEXXLIVIGITXSVWSJXLIJSYV¾EZSYVWEVIHMWXVMFYXIHMREYRMJSVQ
[E]EGVSWWXLIXSRKYI[MXLZIV]JI[WMKRM½GERXHMJJIVIRGIWFIX[IIRSRIWTSXERHERSXLIV
*MKYVI
,YQERTL]WMSPSK]GERLIPTYWHIQSRWXVEXMRKIQTMVMGEPP]XLEXXLIFEWMG¾EZSYVWEVITIVGIMZIH
at different times, as described in the graph of Figure 5.
1 SALTY:
BITTER
7;))8
Circumvallate papillae
Figure 4:
Map of the taste intensity on the tongue.
Foliate papillae
Fungiform papillae
Tongue diagram inspired by an illustration contained in the book: "Rosenzweig M., Leiman
%0&VIIHPSZI71¯4WMGSPSKMEFMSPSKMGE¯'EWE)HMXVMGI%QFVSWMERE¯
ACID
as soon as the liquid is introduced
into the mouth, there is a latency
time of less than a second, which
means it is perceived immediately.
Intensity of
¾EZSYVW
SALTY
SWEET
7%08=
210
In order to better appreciate the taste of wine and distillates it is necessary to introduce
the liquid into the mouth in such a way as to satisfy the gustatory-tactile balance. According
to the different types of wine, the consumer will tend to have a greater appreciation for the
structure or the drinkability, the freshness or the softness, and may look for sweet tastes or
tolerate bitter and astringent ones, but only in some categories. The task of the wine Taster
is not easy, because he will have to try and recognise the tastes and, at the same time, assess
their proportions.
ACID
BITTER
2 SWEET:
it has a latency time of about
one second, hence it is perceived
almost at the same time as the
salty taste.
3 ACID:
1
5
6
7
9 10 11 15 16 17 it is perceived immediately after
the sweet because its latency time
is slightly higher than one second.
Time in seconds
4 BITTER:
Figure 5:
(MEKVEQSJMRXIRWMX]SJ¾EZSYVWEXHMJJIVIRXXMQIW
it has a longer latency time,
more than two seconds and it
has a higher persistence; for this
reason it is normally assessed
after the others.
211
STEMGLASSES
AND TACTILE-GUSTATORY
ACCADEMIA
PERCEPTIONS
Furthermore, there is an interaction among the different tastes:
a) 8LIWEPX]XEWXIIQTLEWMWIWXLIFMXXIVERHEGMHXEWXIWERHMXMWMRGSR¾MGX[MXLXLIW[IIXXEWXIERH
F] MRXIVEGXMRK [MXL XLMW XEWXI KMZIW VMWI XS WIRWEXMSRW XLEX EVI HI½RIH EW±WETMH² F] [MRI
Tasters.
b) 8LIW[IIXXEWXIMWMRGSR¾MGX[MXLXLIFMXXIVERHXLIEGMHXEWXIWVIWYPXMRKMRXLIWEPX]XEWXI
producing a sapid sensation.
c) 8LIEGMHXEWXIGSR¾MGXW[MXLXLIW[IIX
d) The bitter taste is depressed by the sweet taste and it is strengthened by the salty and the acid
tastes.
The shape of the bowl (particularly mouth diameter and opening angle) tends to force the
drinker to tilt their head when introducing the wine into the mouth. The shape of the bowl
MRHYGIWHMJJIVIRXQSZIQIRXWSJXLILIEHERHEPPS[WXLIPMUYMHXS¾S[SRXSXLITEPEXIMRZEVMSYW
ways.
The bowl with a wide opening forces the wine Taster to take large sips of the liquid by tilting the
head forward, directing the wine towards the centre of the tongue and across the whole width.
The bowl with a narrow opening forces the drinker to tilt the head backwards and drink limited
UYERXMXMIWIEGLXMQIMRSVHIVXSGSRXVSPXLI¾S[SJXLI[MRI
8LIFS[PWWPMKLXP]¾EVIHSYXERHGSRZI]XLI[MRISRXLIXMTSJXLIXSRKYIMRWQEPPHSWIWERH
for this reason they will be used for wines with strong acidic characteristics. For softer and aged
wines, bowls with wide and almost straight sides are used in order to have a wide opening to be
able to fully appreciate the roundness of the wine.
Finally, the thickness of the glass (less than 1 mm) will facilitate the introduction of the wine into
the mouth by avoiding any turbulence and by enhancing the pleasure whilst drinking.
TACTILE SENSATIONS ARE:
astringency (linked to tannins);
sparkle due to carbon dioxide for sparkling wines;
warmth due to the effect of alcohol on the mucous membranes;
temperatureTIVGIMZIHMRXLISVEPGEZMX]XLIXIQTIVEXYVIGSRWMHIVEFP]QSHM½IWXLI¾EZSYVW
- a wine that is served cold will tend to be more bitter and less sweet while the perception
of sourness will remain the same. However, the most relevant effect will be synaesthesia at low temperatures the quantity of aromas released by the wine is lower and this aroma
TW]GLSPSKMGEPP]MR¾YIRGIWXLIKYWXEXSV]TIVGITXMSR*SVXLMWVIEWSRXLI[MRIW[LMGLEVIVMGL
in aroma and without defect, even if white, should never be served ice cold, instead they
should be served cool at a controlled temperature
3YVWXIQKPEWWIWEVIHIWMKRIHXSQEMRXEMRXLIWIVZMRKXIQTIVEXYVIJSVEWPSRKEWTSWWMFPIXS
appropriately distribute the drink in the oral cavity optimising the balance perceived in the mouth.
8LIIJ½GMIRG]SJSYVWXIQKPEWWIWMRVIPEXMSRXSKYWXEXSV]FEPERGIXEWXIFEPERGIMWIUYEPXS
t
t
t
t
212
SPIRITS (DISTILLATES)
TASTING WITH
ACCADEMIA
STEMGLASSES
STEMGLASSES
In distillates, the quantity of alcohol is considerably higher than any type of wine. The average
EPGSLSPMG GSRXIRX SJ E HMWXMPPEXI MW EFSYX 8LI ZSPEXMPMX] SJ XLI EPGSLSP GSRZI]W XLI EVSQEW
upwards effectively even without the help of strong oxygenation caused by the rotation of the glass.
The bowl has a relatively small mouth diameter in order to avoid introducing large quantities of
alcohol in the mouth.
7IVZMGIXIQTIVEXYVIEJJIGXWFSXLEVSQEWERHXEWXIWERHMXVERKIWJVSQEFSYX'XS'ELMKLIV
XIQTIVEXYVI[MPPQEOIEPGSLSPXSSIXLIVIEPERH½IV]ERH[MPPEJJIGXXLIXEWXMRK=SYRK+VETTEERH
fruit brandies can be served at a temperature ranging from 7º C to 15º C, whereas for the aged
HMWXMPPEXIWWYGLEW'SKREG%VQEKREG'EPZEHSW'EWO%KIHKVETTE=SYRKKVETTEXLIXIQTIVEXYVI
GERVERKIFIX[IIR'ERH'
The olfactory examination is complex because with every olfaction our perception system selects
and highlights different aromatic notes which can be perceived less in the following olfactory
examination due to a self adjusting process.This is what makes the distillates so fascinating: each glass
is a new and ever-changing experience which can last for several minutes without being repetitive.
The tasting cards used for the sensory examination, in particular those based on the Aroma Chart
WYGLEWXLI&MK7IRWSV]8IWX KIRIVEPP]JSPPS[XLMWEVSQEXMGTEXLSZIVXMQI *MVWXSJEPP ¾SVEPERH
LSRI] ¾EZSYVW EVI EWWIWWIH JSPPS[IH F] GMXVYW ERH XLIR JVIWL JVYMXW HVMIH JVYMXW ZIKIXEP W[IIX
pastry and spicy smells. Finally, the last scents assessed are those deriving from a possible incorrect
use of the barrique and the anomalous aromas (which might be caused by the raw materials, or by
the distillation process or problems with the aging wood).
The aromatic assessment can also be carried out by taking a small sip of distillate releasing aromas
with great intensity in the mouth thanks to the temperature in the mouth.
;IGVIEXIHEYRMZIVWEPXEWXMRKKPEWW7TMVMXW7RMJXIV
which allows the taster to:
t introduce with each sip only a few millilitres of distillate in the mouth;
t to bring out all the aromas of each distillate thanks to the suitable
maximum diameter/mouth diameter ratio;
t to balance the gustatory perception.
213
Conclusions
The stemglasses have been designed to perfectly combine olfactory and gustatory-tactile
perceptions,by taking into account that such instruments must be ergonomic
to make tasting a
more pleasurable experience. The stemglasses presented by the ACCADEMIA
can assess:
a) the intensity of the colour and the tonality of each wine or distillate;
FXLIMRXIRWMX]ERHXLIEVSQEXMGTVS½PISJIEGL[MRISVHMWXMPPEXIXSXLI
smallest detail;
GXLI WXVYGXYVI ERH VSYRHRIWW SJ IEGL X]TI SJ [MRI FI]SRH XLI
gustatory-tactile balance of acidity and astringency and in certain types
SJ[MRIWSJW[IIXERHFMXXIVXEWXIW
8SGSRGPYHIXLIGLSMGISJE[MRIWXIQKPEWWMWPMROIHXSMXWEVSQEXMGTVS½PIEW[IPPEWXSMXW
structure, acidity, alcoholic and tannin contents.
214
215
Packaging
GP4 = 4 pieces in a gift box
GP1 = 1 piece in a gift box
%$)õSLHFHVLQDKLJKGHÀQLWLRQER[
216