It has long been known in Enology that aeration is one of the best ways to open up young wines by balancing and softening a wine’s tannins.  Aeration also helps reduce the high carbon dioxide level often found in young wines and the accompanying odor that masks the wine's true self.

This invention before you helps accelerate the natural aeration process and allows you to bring out the best in younger wines.  My uncle Victor handblows these aerators in Nevada City.  They are becoming a “must” for folks who love their wine.