A particularly fine glass paste, aventurine was invented by glassmakers during the first half of the 17th century. Its name derives from the complexity of its processing, which was difficult and uncertain in its result.
The preparation of avventurina is long and delicate, resulting in the formation of small, copper-coloured, laminated, sparkling crystals. Its preparation was kept secret for many centuries and known only to a few glassmakers.
The glass is only taken out of the furnace in blocks once they have cooled down; the glass masters pay the utmost attention to the re-melting stage, which could seriously compromise the quality of the aventurine. When the object has cooled, it is cut as if it were a stone, or hot-worked for the composition of the final product.
The ‘classic’ aventurine is a shimmering brownish colour, while even more valuable is the verdigris, which has a copper-green colour with a unique effect.