“由於這種特殊的破裂,氧氣上升,然後直接返回到葡萄酒中。葡萄酒的展開更加強烈和迅速。尤其是像波爾多和勃艮第這樣的大而重的葡萄酒——我經常從釀酒師那裡聽到,葡萄酒的發展速度和強度比他們以前任何時候都要快。”著名餐廳 Arco 的侍酒師 Christian Rainer 曾毫不吝嗇的對外宣稱:“這是有史以來最好的玻璃杯。”新酒杯在進入美國市場就受到業界人士的如潮好評,顯然,不管是開發新產品,還是進入市場,Kurt Zalto 依然怀揣著純粹的、美好的心靈為基礎,而真誠本身就最能打動人心。儘管經歷了很多生意上的挫敗和打擊,Kurt Zalto 依然專注於自己擅長的領域,他喜歡在坐在瓦爾德維耶特爾(Waldviertel)的烤箱旁,用手吹每支親手塑造每一隻酒杯,或許比起跟人打交道,他更喜歡跟玻璃打交道。
The JOSEPHINE No 1 is ideal for delicate, fruity, and rather light white wines as well as rosés.
The JOSEPHINE No 2 brings every medium-weight white or red wine to its optimal development.
The JOSEPHINE No 3 glass is a proven Grand Seigneur. It has a large surface area, so that full-bodied and complex red wines have enough contact with oxygen.
The JOSEPHINE No 4 is ideal for sparkling wines such as Champagne, Sekt, Franciacorta and Cava are often related to a special occasion and deserve an elegant glass that allows them to shine.