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30 Day in Home Evaluation
The History of the Catania Wine Enhancer.
The drive behind the invention of the Catania Wine Enhancers began with the idea of making wine and water better for your body. Robert Catania, the founder and president of Catania Wine Enhancer Inc., has suffered for years with what is commonly known as Red Wine Headaches. This ailment affects one out of three people. Scientists do not seem to all agree on what causes this condition. Reports over the years have attributed it to Tannins, Sulfites, and Histamines as the 3 most common explanations. We believe from all our experiments and research that there are other variables involved as well.
The idea of enhancing wine started with enhancing water actually. Robert, while being busy as a co-owner / operator of his family owned businesses of upscale restaurants, hotels and spas became interested in this concept.
Research into healing /frequencies/sound and their connections with water was the direction Rob decided to focus on. The work of Dr Masaru Emoto and his photographs of water cells were fascinating to him in particular.
Emoto was able to freeze and photograph with an electron microscope the deeper meaning of what is going on in water. Through Emoto’s extensive and well-recognized studies he was able to prove that water has memory. This memory can be either good or bad in what we drink and bath in. Remember, our body is made up of mostly water and how we treat our water is now recognized and demonstrated by Emoto’s work. The fact he has proved is that pollution and negative thought affect the structure and health of our water. He was then drawn to the new technology being discovered on how targeted frequencies/sounds can heal and affect water.
Back to the Wine Enhancer: Robert decided he wanted to create a device that incorporated everything he had discovered about water structuring and these intriguing beneficial energy fields to make liquids better for the body. Utilizing his background as a well-recognized chef and restaurant operator, he along with family members and other wine associates kept testing different combinations and design until they felt it was where he wanted it to be.
Robert Catania: “We started out with water and I decided to try wine on it. I was startled when I noticed a decrease in the tannin effect on my tongue. That began the fine tuning and development that has now become my full time focus and some say obsession”.
"I am so pleased every time I get an email or call from a customer who is amazed at how their red wine headaches are no longer an issue. I believe this positive energetic effect is accomplishing the same things in drinking water. I always enhance all the water I drink and feel the benefits of it in my energy level and focus."
Robert Catania was born into a family of six children whom all worked for the company. He is a graduate of the prestigious Culinary Institute of America in Hyde Park, New York. Under his supervision and family partnership he helped build Catania Hospitality Group which presently owns and operates 7 restaurants, 3 hotels, and 2 full service spas in the Massachusetts area. He began as a dishwasher and worked his way to Executive Chef and General Manager, vice president, board of director with over 25 years of experience.
Robert has been involved in all aspects of the company including the development of the DW Aquafarm. This fully enclosed ecosystem demonstrated the raising of hybrid Striped Bass and organic hydroponic lettuces, herbs, and edible flowers. All of these products were used in the family restaurants and sold to specialty food companies. The aquafarm at the time utilized cutting edge biological pest control, supplemental full spectrum lighting and utilized the fish waste for nutrients to feed the plants. All this was done in the cold northeast year round. The Aquafarm gained major media attention including visits from then Governor William Weld and Commissioner of Food and Agriculture, Chronicle and many Boston news programs.
The Dan’l Webster Inn in particular has received numerous recognition under Robs supervision including:
Distinguished Restaurants of North America (DiRoNA's)
Zagat
The Wine Spectator “Best of Award of Excellence”
New England Innkeepers Association
Boston Magazine
Best of Boston, Hotel- Inn 2005
Cape Cod Life Magazine (Best Fine Dining-Gold Award for 7 years running)
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