The mysteries of the hollow at the bottom of wine bottles

An ancient practice that has endured for centuries

The use of concave bottoms on bottles dates back to ancient times. This method was introduced in the fourth century AD, when bottles were made by hand. The glass craftsmen, when completing the manufacture of the bottle, gently pushed the hot glass inwards, creating that concave characteristic that helps to stabilize the whole.

Despite the changes linked to industrialization, this specific form has been maintained because of its multiple advantages. Some bottles, however, such as the famous bottle of Cristal Champagne designed for Tsar Alexander II, have a flat bottom for historical and safety reasons.

The practical benefits of the concave bottom

1. Deposit and sediment control

In the case of wines for laying down or unfiltered, natural deposits gradually form. The concave bottom plays a vital role in channeling these residues into a defined space, preventing them from mixing with the wine during serving.

For enlightened wine lovers, the use of a decanter further enhances this function by effectively separating the wine from the sediment.

2. Improved Pressure Resistance

Bottles of Champagne and other sparkling wines are particularly affected by this characteristic. The concave bottom, often more pronounced in this case, reinforces the solidity of the bottle in the face of the intense pressure generated by secondary fermentation. By acting as a kind of inverted ark, it is able to absorb internal forces.

See next page