About this wine
Vinification
The grapes are harvested by hand from late September to early October. Fresh fruit undergoes an initial fermentation at natural temperatures. In January, the wine begins a second fermentation on skins previously used for Amarone; this lasts approximately two weeks.
Ageing
The wine matures for three years in large Slavonian oak barrels, followed by at least six months in bottle.
Tasting profile
Complex and richly textured.
Vintage notes
Spring 2018 began fairly cool in Valpolicella before temperatures rose sharply in late April. Heavy rain was frequent, and early summer remained relatively cool and wet. Continued rainfall flooded some vineyards. Harvest started only three to four days earlier than usual. The grapes had high polyphenol levels and good acidity, and the crop was larger than in most years of the preceding decade.
Label / history
The name Zyme derives from the Ancient Greek word for “yeast.” The winery’s pentagonal logo represents five elements of winemaking: people, vines, earth, sun and water.
Founder Celestino Gaspari officially began producing wine in 2003. His interest in winemaking began in early childhood, and meeting his future father-in-law, Giuseppe Quintarelli, became a turning point. Gaspari gained the knowledge and experience that helped him establish his winery while working at the Quintarelli winery.
Zyme comprises a modern vinification building and a wine cellar carved into a sandstone wall.
