Your frequently asked questions

The special clay used to make our products interact with the polyphenols in wine, otherwise known as tannins. This is due to the porosity and natural mineral composition of the clay. The result is a subtle reduction of tannins, giving your wine a smoother finish on the palate.

Don't believe us? Try this simple experiment. Get a normal porcelain mug, or wine glass, and your Cato Cup. Brew some black tea, like English Breakfast, and pour some into your mug and some into your Cato Cup. Let the tea cool and take a sip. Notice how the tea from the Cato Cup has a smoother and well-rounded finish? Black tea also contains a large number of polyphenols, just like wine, and the heat intensifies the effect.

Any kind of wine works! But if you really want to taste the difference, then we suggest using a wine high in tannins such as a young Cabernet Sauvignon, Syrah, Sangiovese, or Malbec. If you prefer white, then something a little more oaky like a Chardonnay should do the trick.

Try to avoid using detergent. Over time, your ceramic wineware will develop its own character and patina. To ensure you don't ruin the properties of your Cato Cup or Decanter, wash with warm water, or rinse it out with boiling water a few times and leave to dry in direct sunlight. Alternatively, drying it with a tea towel will do.

Admittedly, if you use one of your cups as a tennis ball it would probably break. But rest assured that its design makes accidental breaks less likely, especially when compared to glass.

We don't! All of our ceramics are completely unglazed. Our special clay is fired at a super high temperature (1,100°C), triggering a reaction called vitrification – where the surface of the ceramic takes on a glass-like structure.