the new language of bubbles • Food and Wine Italia

After having redefined the perception of great still wines with the Senses and T-made lines, Italesse takes a further step quanto a the dialogue between stile and taste by presenting Trilogy, the first concept glass created to interpret the multiple identities of sparkling wines and Champagne, made quanto a three different versions.

«Each Maison builds its own stylistic signature precise oenological choices, which deserve glasses capable of describing them», explains Sommo Barducci, CEO of Italesse. Trilogy was born precisely from this sfizio: three complementary shapes that give voice to wines with different structure, rhythm and depth. A project that expands the Senses philosophy, transforming it into a grammar dedicated to the sparkling world.

Next to him, Paolo Lauria, head of marketing, clarifies the vision: «A single glass cannot enhance wines so distant from each other quanto a the same way. To understand the history and style of a Maison you need a range, not a single model. It represents the natural evolution of our path quanto a the world of professional stemware. After having analyzed the needs of great still wines with the T-made line, we wanted to create a tool capable of interpreting the organoleptic sensations of bubbles.”

The new line thus becomes a true sensorial code, built a balance of functionality, finesse and perception. «This is how Trilogy was born, not just a collection of glasses, but a real language of tasting» concludes Lauria. The path translates into three interpretations. Trilogy 49 favors acid tension, verticality, the immediate freshness of the most flessuoso wines. Trilogy 55 broadens the scope, offering mole and roundness to the most complex characters. Trilogy 75, finally, is a tribute to long-maturing cuvées: large walls, slow evolution, almost meditative depth.

Made of extremely transparent crystal and available quanto a the Leggerissimi version, obtained through perfected mouth blowing, the glasses combine extreme lightness and resistance, adding a surprising tactile dimension to the tasting.