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Martín Berasategui presented on Wednesday a new wine bottle, specially designed to prevent sediment ending up in the glass, which the Basque chef has described as ''revolutionary'' thanks to the large array of possibilities it will open up to wine cellars around the world.

According to details given during the presentation, the newly-designed bottle will reduce the number of impurities in any type of drink made from fruit, whether it be wine, liquor, juice or oil, and also allow sediment to remain at the bottom of the bottle and not - thanks to a vacuum effect - end up in the glass when the liquid is poured.

The Guipúzcoa born chef, whose restaurant has three Michelin stars, stressed that the new system was the result of the combined effort of five business associates during years of work to develop ''a brilliant idea'' which will mark ''a before and after'' in bottle-design.

He also pointed out that the wine-rack, also revealed at Wednesday''s presentation, was an example of further ''innovation'' as it allowed the bottles to be kept and transported in an inclined position, and not horizontally or vertically as has been the case up until now.

The new wine-rack design ''facilitates the decantation'' of the liquid and, particularly in the case of wine, ''its ideal position for conservation,'' added the chef.

Furthermore, the new design is unlike existing wine crates, which leave the bottle ''standing naked'', open to dust and dirt and requiring cleaning before being sold, meaning a ''huge saving in possible handling costs''.