"I was impatient to discover the product because we're very focused on innovation. I was literally blown away by the product, and above all I was able to quickly see how it would be used in the cellar."
Patrick Chesneau - Château de Parnay
"With Aveine, it's all about being as close as possible to the product. A sommelier's objective is to serve wine in the right conditions, and thanks to the aerator, we can meet our customers' demands."
Pierre Gros, Château Pape Clément - Bernard Magrez
"In the end, it makes the wine more supple, more drinkable, and more accessible very quickly."
Benjamin Massié, Technical Consultant - Derenoncourt Consultants
"I brought the aerator at home, I used it and little by little it replaced the decanter."
Stéphane Derenoncourt, Winemaker and founder - Derenoncourt Consultants
"It's a tool that can be fun for the consumer, and it's also a tool that has an interest in improving a professional's precision in serving a wine in the best conditions."
Julien Lavenu, Consultant oenologist and partner - Derenoncourt Consultants
"It's a great tool for my profession, for my job as an agent, where sometimes when you open a bottle the wine can seem a little closed, and with Aveine you're more satisfied."
Amine Hanafi, Winegrowers' agent
"Depending on aeration, the wines were more or less powerful, more or less present. For one bottle you can have multitudes of different sensations."
Sophie Menut Yovanovitch, Editor-in-Chief - Cuisine et Vins de France
"It's what you do with decanting, but in a more refined way".
Pierre Vila Palleja, sommelier, restaurateur and contributor - La Revue des Vins de France
"I think it's a very beautiful object, and therefore a very nice gift. And I think it can also have a place in restaurant."
Adrien Cachot, Top Chef 11 finalist and chef
"It gives you the taste of the wine on the instant."
Omar Dhiab, Chef - Loiseau Rive Gauche
"You can really see the difference between aeration times, and it gives structure to the wine. I think it's fantastic, really, and what's more, it's hyper practical and hyper design."
Julien Dumas, Chef - Saint James