Wine decanter

21580 RED WINE the grape is known for its nutritional virtues, detoxifying and anti-aging.

In all ancient cultures wine was used for the care of the sick: alone or as enolito, i.e.

after maceration with specific plants.

And it is the antioxidant action of wine (given by tannins, flavonoids, polyphenols) to be so valuable to health as it reduces oxidative damage our cells (because of the notorious free radicals) and keep young longer.

The wine would also improve fat metabolism, especially the increase of cholesterol.

But beware: the wooden barrel aging and especially in barrique, reduces the level of Resveratrol.

The red wines are not too old and not stayed long in the barrique are therefore richer in antioxidants.

WHITE WINE white wines are at least on par with the reds provided? It 's? great whites?.

We should try more amber-colored wines, richer in substances extracted from the fermentation of grape skins.

The anti-oxidative effect of long-term white wine exceeds even that of red.

Then: but transparent amber white.

Best young within the Berlin year.

MARSALA and MOSCATI PASSITI The Marsala is obtained through special procedures: it is the only one to which the law allows for boiling of mash.

During this process is extracted and transformed skin substance, not present in other wicker.

The tradition of giving a shot of Marsala to people in convalescence could confirm the hypothesis.

THE ROLE OF?ALCOHOL beer and spirits do not give the same benefits.

The abstainers will wonder then if you can access the benefits of wine if it is deprived of his alcoholic part through new techniques.

Wine without alcohol lose protective antithrombotic effects of polyphenols, probably because these antioxidants become pro-oxidants.

The wine should be drunk per meal in order to develop the best therapeutic characteristics.