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  • 13° 60° 104° Decanter, ROKOS - CultureLabel
  • 13° 60° 104° Decanter, ROKOS - CultureLabel
  • 13° 60° 104° Decanter, ROKOS - CultureLabel
  • 13° 60° 104° Decanter, ROKOS - CultureLabel
  • 13° 60° 104° Decanter, ROKOS - CultureLabel
  • 13° 60° 104° Decanter, ROKOS - CultureLabel
  • 13° 60° 104° Decanter, ROKOS - CultureLabel
  • 13° 60° 104° Decanter, ROKOS - CultureLabel
13° 60° 104° Decanter, ROKOS - CultureLabel
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13° 60° 104° Decanter, ROKOS - CultureLabel 13° 60° 104° Decanter, ROKOS - CultureLabel 13° 60° 104° Decanter, ROKOS - CultureLabel 13° 60° 104° Decanter, ROKOS - CultureLabel 13° 60° 104° Decanter, ROKOS - CultureLabel 13° 60° 104° Decanter, ROKOS - CultureLabel 13° 60° 104° Decanter, ROKOS - CultureLabel 13° 60° 104° Decanter, ROKOS - CultureLabel

13° 60° 104° Decanter

ROKOS

£450.00 GBP

Wine Decanter

Size

About

 

Sizes:

Ø17 cm - Holds Wine Bottle - 0.75 Litres
Ø21 cm - Holds Magnum Bottle - 1.5 Litres

 

BOROSILICATE GLASS. REDDOT DESIGN AWARD WINNER.

Mouth-blown and formed by hand in England, without the use of moulds. Due to the extensive work required to make each piece, these luxury decanters are only produced in limited runs of 20, no more than four times per year. Each piece is numbered by hand with its unique production number and accompanied by a certificate of origin.

Why 13° 60° 104°? The three possible angles at which the decanter can sit.

At 13 degrees, the decanter begins the evening sober. As drinking progresses, at 60 degrees the decanter is a little tipsy. By the end of the evening, it sits at a drunken 104 degrees.

Wine evolves with age – constantly changing, gaining complexity. But its full range is rarely experienced.

Wine changes most once the cork is out, once air touches the liquid. The flavour transforms. But all too often the bottle is empty before the wine reaches its peak, because the rate at which the wine is drunk is greater than that of the transforming flavours.

"A genuinely pioneering product. This has, rather amusingly, turned decanting design on its head – or, to be precise, its side... Moreover, moving the decanter into each position increases the wine’s exposure to oxygen, thereby bringing out the flavours and aromas at a faster rate."

John Stimpfig - contributing editor at the Financial Times’ 'How to Spend It' & editorial content director of Decanter Magazine.

"Decanting is so important to let wine breathe. We have never seen such a practical yet creative solution to wine presentation and decanting."

Daniel Primack - Winerackd, London.

Featured in Nowness, The Sunday Times Style Magazine, Damn magazine and the Independent.

 

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