Bottle Shape - why?

[Karen_Troisi]

That has got to be hand bottled, labeled, etc. Gives me a headache even thinking about the problems that one would cause on a bottling line.

[Brandon_R]

@Anton D

It seems blatantly obvious to me that it’s meant for the ice bucket.

Think how much easier that would be to shove back in the ice.

I mean, who leaves a bottle of champagne sitting on a table?

I actually didn’t think about that. Truthfully, it can be a little tough to shove a wide-bottomed, large-punted champagne bottle back into an ice bucket. This would definitely solve that. I still wouldn’t buy it, though. A cruel joke: buy a bunch of this and serve it to a large, boozy crowd on NYE and watch the spills as bottles are set down.

[AndrewH]

@Yao C

@Tom Wheltle

Just keep pouring until it’s gone?

I think I read in Margaret Visser’s “The Rituals of Dinner” that sometimes ancient cups did not have bases - i.e. you couldn’t safely put them down until you had completely drunk the contents - and that this was intentional for obvious reasons . This looks like the same idea, and one that I thoroughly support

(I don’t have the book to hand and am too lazy to verify this reference)

Might be good for college women at frat parties too.

[DougS]

@Anton D

It seems blatantly obvious to me that it’s meant for the ice bucket.

Think how much easier that would be to shove back in the ice.

I mean, who leaves a bottle of champagne sitting on a table?

Someone who doesn’t want it to be way too cold when it’s poured.

I would never buy a wine in such a stupid bottle.

[J_D_Antonio]

@Karen Troisi

That has got to be hand bottled, labeled, etc. Gives me a headache even thinking about the problems that one would cause on a bottling line.

Bottled normally, but corked and labeled by hand. They have a manual cork machine next to the bottling line with a rubber ring on the base to hold the bottles of Kripta in place when inserting the cork.

The production is quite small and is definitely a labour of love. Agusti is a really nice person, very passionate about his wines. I was at the winery in November and got to meet and chat with him for a while.

[Anton_D]

@J. D'Antonio

@Karen Troisi

That has got to be hand bottled, labeled, etc. Gives me a headache even thinking about the problems that one would cause on a bottling line.

Bottled normally, but corked and labeled by hand. They have a manual cork machine next to the bottling line with a rubber ring on the base to hold the bottles of Kripta in place when inserting the cork.

The production is quite small and is definitely a labour of love. Agusti is a really nice person, very passionate about his wines. I was at the winery in November and got to meet and chat with him for a while.

I’d be interested in the stress distribution of the pressure the wine places on the bottle.

More or less stress than having a punt? (This may not even be an issue. I grew up being told the punt allows a champagne bottle to maintain integrity at the higher pressures champagne is associated with.)

[Anton_D]

@Doug Schulman

@Anton D

It seems blatantly obvious to me that it’s meant for the ice bucket.

Think how much easier that would be to shove back in the ice.

I mean, who leaves a bottle of champagne sitting on a table?

Someone who doesn’t want it to be way too cold when it’s poured.

I would never buy a wine in such a stupid bottle.

Stupid bottle.

[Ken_V]

@Brandon R

… A cruel joke: buy a bunch of this and serve it to a large, boozy crowd on NYE and watch the spills as bottles are set down.

…at someone else’s house!

[Otto_Forsberg]

@Anton D

I’d be interested in the stress distribution of the pressure the wine places on the bottle.

More or less stress than having a punt? (This may not even be an issue. I grew up being told the punt allows a champagne bottle to maintain integrity at the higher pressures champagne is associated with.)

The punt distributes the stress more evenly compared to flat-bottomed bottles. The bottle integrity is even stronger in that kind of amphora-shaped bottled compared to a punted bottle. The strongest vessel would logically be a perfectly round sphere, where the pressure would be distributed evenly to the whole inside surface, but I can imagine stacking those kinds of “bottles” in your cellar would be a major PITA.

I’m still surprised all the hate the wine gets just because of its bottle, with most people saying they wouldn’t even touch the wine because of the stupid bottle shape. That’s pretty sad, seeing that it is one of the greatest Spanish sparkling wines out there.

[Mike_Evans]

@Otto Forsberg

@Anton D

I’d be interested in the stress distribution of the pressure the wine places on the bottle.

More or less stress than having a punt? (This may not even be an issue. I grew up being told the punt allows a champagne bottle to maintain integrity at the higher pressures champagne is associated with.)

The punt distributes the stress more evenly compared to flat-bottomed bottles. The bottle integrity is even stronger in that kind of amphora-shaped bottled compared to a punted bottle. The strongest vessel would logically be a perfectly round sphere, where the pressure would be distributed evenly to the whole inside surface, but I can imagine stacking those kinds of “bottles” in your cellar would be a major PITA.

I’m still surprised all the hate the wine gets just because of its bottle, with most people saying they wouldn’t even touch the wine because of the stupid bottle shape. That’s pretty sad, seeing that it is one of the greatest Spanish sparkling wines out there.

The producer chose to shift the focus from the contents to the packaging when it adopted such a ridiculously gimmicky bottle that fails miserably at a key element of its function. What kind of idiot bottles multiple servings of a liquid in an unstable package that requires the user to either pour it all out at once or figure out a way to keep it vertical to avoid spilling the contents?

[Jay_Miller]

I’m with Mike. The producer is effectively saying, “if you want to taste my wonderful wine I’m going to make the experience as miserable as possible”.

I’d be happy to taste the wine if someone else took care of all the bottle handling. But I also don’t want to encourage that kind of behavior by paying for it.

[Otto_Forsberg]

I can see your point in that I steer clear of those weightlifter bottles that weigh 3-4 times the normal, full 75 cl wine bottle. That’s a trend I don’t want to encourage with my money.

[harry_spithoven]

I like this Cava for quite some years, I like the bottle shape as wel, and not only at the beach