A good champagne or sparkling wine thrives on its carbonation. But often, the effervescence in the glass dissipates too quickly. The solution lies in an inconspicuous yet effective detail: the nucleation point.

How does it work?

We create a tiny, roughened spot (by drilling) on ​​the inside of the bowl at its lowest point. This point acts as a "nucleus" for the carbon dioxide. It concentrates the gas and allows it to rise in a fine, continuous stream of bubbles.

The dual effect

• Visual appeal: The evenly rising bubbles (perlage) perfectly showcase the drink.
• Taste: The bubbles carry the aromas to the surface. Thanks to the nucleation point, the drink remains effervescent for longer, allowing the bouquet to develop more fully.

Enhance your glasses with this detail and guarantee a long-lasting taste experience.