Discover the art of decanting. The twisting, serpentine shape of the Mamba decanter transforms wine as it flows through every bend, enhancing it far more efficiently than a typical bowl-shaped carafe. An extraordinary piece in pure crystal by Ceo Maximilian J. Riedel. Decanting diminishes the amount of carbon dioxide and ""matures"" the wine, allowing the bouquet to develop faster. On the palate, decanted wine expresses higher levels of fruit in red wines and tends to integrate and smooth out tannins. When decanting older wine to separate it from its sediment, slowly pour the wine into the decanter without allowing any sediment to leave the bottle. When decanting younger wines in order to increase oxygenation, reveal more complexity, and open up aromas and flavors, turn the bottle directly into the decanter and let it splash into the vessel to promote oxygenation.