Helicium is a revolutionary concept developed by designer Arnaud Baratte who is passionate about wine and innovation. He has thought inventively about winetasting.Each glass has been carefully designed to bring out the best virtues of its contents. Helicium promotes aromas better than any other type of glass. Technical innovation was pushed to the highest degree and resulted in the manufacture of several glasses. They allow aficionados to taste and fully appreciate a wide variety of wines.
The French “department” of the Tarn has many giant wind turbines which vigourously stir up the wind. This then is the origin of the designer’s inspiration.From the energy of the wind to fluid mechanics was the step to be made; the blades and the domes of the wind turbines form an integral part of the concept. Their movement was an inspiration to recreate the movement of the wine in the glass revealing the range of aromas. And so the new wineglass was first dreamed, then sketched out and eventually became HELICIUM.
Arnaud Baratte is an innovative designer. His professional career followed on from a solid technical and scientific education. At the oenological school in Bordeaux he refined his passion for wine and combined it with knowledge of glass design to explore a potential source of aroma development. In his twelve years in “Arts de la Table” (Table Arts) he developed his know-how in the domains of technical design and implementation of new oenological designs. His greatest creation, Helicium.
High Technology focused
Helicium is an aroma accelerator with pronounced helicoidal blades on the inside of the glass and a dome in the centre, at the bottom of the glass.
Using a circular movement of the glass, the blades and the dome allow optimum flow and oxygenation of the wine.
These elements integrated into the glass allow optimal development of aromas. The dome allows the wine to remain in contact with the sides of the glass.
Thanks to this major innovation, decanting is no longer necesary, and the expression of the three layers of aromas is more rapid and intense.
“I developed this glass with the advice and help of professionals. I would now like it to find its place in the everyday life of the general public.”
Head Sommelier, Cellar and Restaurant Owner
in the Tarn