THERE'S A LOT OF ENGINEERING IN THERE
Bernoulli's Principle states that as the speed of a moving fluid increases, the pressure within the fluid decreases. This is dictated by the law of conservation of energy.
When wine is poured in the Vinturi, it's internal design creates an increase in the wine's velocity and a decrease in its pressure. This pressure difference creates a vacuum that draws in air which is mixed with wine for perfect aeration.
BUT WHAT REALLY MATTERS IS VINTURI'S AFFECT ON WINE
Sample the nose. You'll appreciate the subtle aromatic differences and the full aroma of the wine. Vinturi allows wine to display its intended aromas.
Go ahead, take a sip. Vinturi's wine tastes better. It is more flavorful and has better mouthfeel. It tastes like a richer, more expensive wine. It tastes like it was intended to and is more enjoyable.
Ahhhh. Vinturi's aeration is very effective at softening tannis which results in a much more pleasant finish. Any bitterness or bad aftertaste is reduced or eliminated.