Structured red
Roast & aged cheese
A wide Bordeaux bowl and an hour in the decanter soften firm tannins around red meat.
Bordeaux glassDecant 60 min
Maison de cave · Née dans la cave
Everything a bottle
deserves.
Crystal cut for each grape, decanters that open a wine, corkscrews that respect an old cork, and the cellars to keep it all. The wine you choose is only half the evening — this is the other half.
30pieces, cellar to table
5shelves, one craft
0%lead, all crystal
Find your pour
By the wine in your glass
Tell us what you are pouring tonight — we will point you to the glass, the carafe and the temperature that flatter it.
The table
Set beautifully
At the table
Pairings, poured right
The glass is half the pairing. Four evenings, four ways to serve them — match the wine to the plate, then to the right crystal.
Crisp white
Shellfish & citrus
A slim, well-chilled bowl keeps the wine taut and lets the acidity cut through the plate.
White glassServe 9°C
Champagne
Apéritif & fried
A tulip flute holds the bead and the aromatics; a pressure stopper keeps the bottle alive.
Tulip fluteServe 7°C
Port & sweet
Blue cheese & dessert
A small fortified pour in a narrow glass concentrates the sweetness against the plate.
Port glassKeeps weeks
From rack to cabinet
A wine kept well
tastes better.
Bottles want stillness, darkness and a steady temperature. Whether you are six bottles in or four dozen deep, we have the rack, the cooler or the oak cabinet to keep a collection at its best.
- Stackable racks that grow with the collection
- Quiet, low-vibration coolers — single and dual zone
- Solid-oak cabinets built to outlast the wine
The sommelier's table
“Pour the same bottle into the wrong glass and you taste a different wine. Half of tasting is what you hold it in.”
— The Vinora cellar notes
Every piece on the shelf is chosen the way a sommelier sets a table: lead-free crystal worthy of a grand cru, decanters that open a young red, openers that respect a fragile cork. Not gadgets — the real kit that turns a bottle into an evening.
Read the cellar notes →The cellar, in figures
A bottle, properly served
01
Open
The right corkscrew for the cork — a smooth lift, never a crumble, even for an old vintage.
02
Breathe
A decanter or an in-bottle aerator gives a young red the air it needs to show itself.
03
Pour
A glass cut for the grape, at the right temperature, with not a drop on the cloth.
04
Keep
Vacuum, inert gas or a pressure stopper — the rest of the bottle, as good tomorrow.
The Cellar Notes
Serving temperatures, glass-and-grape pairings and new arrivals — a short letter, once a month.
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