Zýmē Valpolicella Classico Superiore 2019
Valpolicella Classico Superiore DOP by Zyme is made in a ‘Ripasso’ style, with a second fermentation, about 15 days, in January on the skins of Amarone. The wine then ages at least 2 years in large Slavonian oak barrels, followed by 6 months in the bottle.
This Italian red is medium ruby red, tending towards garnet with ageing; on the nose the wine expresses notes of ripe cherry, morello cherry, and semi-dried plum. On the palate it is smooth and seductive, with an appealing sapidity and impressions of ripe fruit and spice.
Ideal food pairing: accompanies cold cuts, medium-aged cheeses, soups and lighter meats.
How is the wine made?
Vinification and maturation:
fermentation of the fresh grapes in September-October at natural temperatures, with a second fermentation, about 15 days, in January on the skins of Amarone in accord with the classic Ripasso tradition. At least 2 yearsʼ maturation in large Slavonian oak ovals, followed by 6 months in the bottle.
About the winery
The name Zýmē, from Greek, means “yeast.” Yeast is, of course, an indispensable element in the world of oenology, but it also bears symbolic meaning, since it conjures up the concept of naturalness, a fundamental value in Celestino Gaspari’s professional and existential journey, as well as the process of fermenting, understood as a continuous striving towards transformation.
Eco sustainability with respect to vineyard management practices, transparency of the final product through understanding of its production processes, and respect for the rhythms of nature: these are the cardinal principles of Zýmē’s approach to winemaking.
The winery produces highest quality classical Veneto red wines: Valpolicella, Ripasso and Amarone, and also unique blends of 15 different white and red grapes: KAIROS and HARLEQUIN.
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