The castle owners had their wine connoisseurs draw the wine from big wooden barrels into a wine jar and then, from the wine jar, it was poured into jugs. In the kitchen the wine would often then be poured into a wine decanter. Through all these actions the men came unto a theoretical blending of the right air/wine ratio. By this method the 'hardness' of the wine was minimized and the taste was so enriched that even the wine specialists of the day had to agree they were onto something.

These are the properties of wine that Decant'Air has actively pursued.