Questo vino
Vinification
Bunches of the different varieties are harvested at peak ripeness and carefully dried before pressing in January. Fermentation proceeds without added yeast in stainless-steel or concrete tanks, with regular punch-downs and pump-overs. The wine remains in contact with the pomace for more than two months before racking.
Ageing
After racking, the wine ages in Slavonian oak barrels for at least five years, followed by around one year of maturation in bottle.
Tasting profile
Complex and balanced.
Vintage notes
In Valpolicella, winter temperatures in 2017 occasionally fell to −5 °C. Spring arrived early, but frost on 21 April severely damaged vineyards and reduced yields by 15–20%. A dry summer advanced the growing season, and some varieties were harvested from the first week of August. Despite the difficult conditions, the surviving grapes were of excellent quality.
Label / history
The name Zyme comes from the ancient Greek word for “yeast.” Its pentagonal logo represents five elements of winemaking: people, vines, earth, sun and water.
Celestino Gaspari founded the winery and officially began producing wine in 2003, having developed an interest in winemaking during childhood. Meeting his future father-in-law, Giuseppe Quintarelli, was a turning point: Gaspari gained knowledge and experience at the Quintarelli winery before establishing his own winery in the heart of Valpolicella Classico. Zyme comprises a modern vinification building and a wine cellar carved into a sandstone wall.
