About this wine
Vineyard and terroir
The fruit comes from vines between 20 and 50 years old.
Vinification
The grapes are carefully selected and dried on racks for three months to concentrate their sugars. They are pressed in January, then vinified for two months by traditional methods in cement vats at ambient temperature. Fermentation uses wine yeast and takes place in contact with the skins. After the must is drained, some natural sugar remains and continues to convert into alcohol during the extended maturation.
Ageing
The wine matures for nine years in Slovenian oak barrels of various sizes. It is bottled with 7–8 g/L of residual sugar and spends a tenth year ageing in bottle in the cellar.
Label / history
The wine is produced only in years when it can reach its full potential. Annual production is 2,000 bottles.
Mattonara was the name of a sand quarry whose material was once used to make bricks for the winery. Words on the label translate as “the full expression of typicity” and refer to the winery’s commitment to tradition. The label depicts vine leaves whose veins form a fingerprint pattern, symbolising harmony between people and nature.
The name Zyme derives 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. His interest in winemaking began in childhood, and he later acquired knowledge and experience at the Quintarelli winery after meeting his future father-in-law, Giuseppe Quintarelli. Zyme comprises a modern vinification building and a cellar carved into a sandstone wall in Valpolicella Classico.
