aerators

Host - MINI TILT- Oxygenating wine pourer

HOST WINE PRODUCTS -Love for innovative design applied to the world of wine is Host's guiding star. The result is a product line that is as beautiful as it is functional. The shapes and lines of the objects are designed to combine the pleasure of the beautiful with the comfort of the useful; the packging is fresh and cared for in every detail; the spirit is attentive and sensitive to enhancing the qualities of wine. Each glass of wine has its own story to tell, a smile to remember, and a taste that is its own and only its own. Host wants to accompany all these moments and be an accomplice to those who want to enjoy wine in all its essence.

The Host brand is owned by the US company True Fabrications, founded in Seattle in 2003 by a trio of wine-loving, design-conscious college friends.

Today, the company is one of the world's leading distributors of innovative wine products and a point of reference for thousands of wine professionals. BPA-FREE

All Host products do NOT contain BPA, Bisphenol A, which is harmful to health and found in most plastic products.

TWIST Host Mini Tilt is the perfect solution for aerating your wine wherever you are. At home, with friends and even on the road! Tilt, oxygenate and store!

HOW TO USE THE MINI TILT -Apply the Mini Tilt to your bottle, pour and ... close the cork! -As well as aerating the wine, you can preserve it with a minimum of effort and preserve all its qualities. Like the Tilt, the Mini Tilt allows you to choose the oxygenation best suited to your wine: the more you tilt, the more you oxygenate.

Weak inclination (0-45°) = light aeration Moderate inclination (30-60°) = normal aeration Strong inclination (45-90°) = strong aeration

OXYGENATES IN THE RIGHT WAY

Correct aeration of wine softens tannins and allows aromas to be enhanced. Every wine needs the correct amount of oxygen to express its full potential. Generally speaking, the rule applies that an ageing wine that is still young needs more oxygenation in order to be able to release all its aromas to the full; an aged wine, on the other hand, needs to be oxygenated more gently so that it retains the residual fruity notes and vigour that it has endured during the ageing process.