Zyme
60 20 20 2021
| Denomination | IGT Veneto |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Cabernet Sauvignon, 20% Cabernet Franc, 20% Merlot |
| Aging | In new barriques for a minimum of 24 months. Aged in bottle for 1 year. |
- Composition 60-20-20: 60% Cabernet Sauvignon, 20% Cabernet Franc, 20% Merlot
- Vinification and ageing: late harvest, fermentation in concrete, 24 months in new barriques
- Aromas: blueberry, blackcurrant, wild blackberry, hints of moss and spices
- Taste: rich and persistent structure, plum jam, solid and balanced tannins
- Pairings and serving: temperature 16–18 °C, decant for 1 hour, ideal with grilled meats and cheeses
Description
What kind of wine it is
Zyme 60 20 20 is a still red wine from Veneto, created from a skilful blend of Cabernet Sauvignon, Cabernet Franc and Merlot. On the nose, it offers aromas of red woodland fruits, moss and spices. The palate reveals an austere and enveloping character, supported by a solid tannic structure and excellent balance. The sip recalls plum jam, finishing with a long aftertaste featuring hints of pepper and aromatic herbs. Its complexity pairs perfectly with grilled meats, roast pork and medium-aged cheeses.
Where it comes from
This expression of the Veneto region comes to life in San Pietro in Cariano, within the thirty hectares of vineyards tended by the Zyme winery. The vines sink their roots into clay soils, which give the wine material density and a precise tannic weave. Vineyard work follows the principles of organic and sustainable practices, respecting natural processes. The focus on ecosystem balance is reflected in an authentic profile, a faithful expression of its land of origin.
How it is produced
The process begins with a late harvest: the Cabernet Franc and Cabernet Sauvignon are hand-picked and pressed on the same day, while the Merlot rests in the drying room for several weeks. Fermentation takes place in cement vats at natural temperature, driven by indigenous yeasts for around forty days, to extract colour and structure. This is followed by maturation in new barrels for at least twenty-four months and a further final ageing, ideal steps to best integrate the spicy and fruity components.
History and Curiosities
Founded in 1999 in Veneto, the Zymē winery produces this fascinating Bordeaux blend, the result of a skilful late harvest. The name reflects the exact composition of the blend: 60% Cabernet Sauvignon, 20% Cabernet Franc and 20% Merlot, the latter enhanced by a unique period in the drying loft. Vinification with indigenous yeasts in concrete vats brings out the best in these noble grapes, following strict organic criteria. The striking label design symbolises the gift of life and encloses a true masterpiece, awarded the prestigious 95 points by Vinous.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1999
- Oenologist: Matteo Mazzoldi
- Bottles produced: 150.000
- Hectares: 30
Re-establishing an ideal habitat where people and nature are in perfect symbiosis is, in fact, the idea of a new humanism of the earth, of which Celestino Gaspari and Zýmē are promoters.
This new idea has the purpose of establishing a new relationship between the environment and people as the natural guardian of their local corner of the earth. People are those who protect the environment, but also the ones who can renew it, and reinterpret it.
Ecosustainability to vineyard management practices, transparency of the final product through the understanding of its production processes, and respect for the rhythms of nature are the principles of Zýmē’s approach to winemaking.
This approach stands for a simple style of living in harmony with the earth, in a historical moment in which people, bewildered by the opulence of fake well-being, have put at risk their own survival.
Tradition and innovation are the two complementary features of Zýmē’s wine production. The respect for, and attention to the historic wines of the Valpolicella area accompany innovation and experimentation with new wines that will enhance and renew the local background. Culture, history, tradition, innovation – a glass of wine is so many factors, but in Celestino Gaspari’s heart, wine is above all "yeast" for the mind and "yeast" that grows a project, Zýmē. Read more
| Name | Zyme 60 20 20 2021 |
|---|---|
| Type | Red green still |
| Denomination | Veneto IGT |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 60% Cabernet Sauvignon, 20% Cabernet Franc, 20% Merlot |
| Country | Italy |
| Region | Veneto |
| Vendor | Zyme |
| Story | History and Curiosities Founded in 1999 in Veneto, the Zymē winery produces this fascinating Bordeaux blend, the result of a skilful late harvest. The name reflects the exact composition of the blend: 60% Cabernet Sauvignon, 20% Cabernet Franc and 20% Merlot, the latter enhanced by a unique period in the drying loft. Vinification with indigenous yeasts in concrete vats brings out the best in these noble grapes, following strict organic criteria. The striking label design symbolises the gift of life and encloses a true masterpiece, awarded the prestigious 95 points by Vinous. |
| Origin | San Pietro in Cariano (VR) |
| Soil composition | Clayey |
| Harvest | Third ten days of September and first ten days of October |
| Fermentation temperature | At natural temperature |
| Fermentation | Approximately 40 days |
| Production technique | Late harvest; vinification in cement tanks at natural temperature with indigenous yeasts; ageing in new barriques for a minimum of 24 months |
| Wine making | Late harvest: Cabernet Franc and Cabernet Sauvignon are hand-picked and crushed on the same day; Merlot is hand-picked in small crates and left to rest for about 20–30 days in the drying room. Vinification takes place in cement vats at natural temperature with indigenous yeasts for about 40 days. |
| Aging | In new barriques for a minimum of 24 months. Aged in bottle for 1 year. |
| Total acidity | 5.7 gr/L |
| PH | 3.5 |
| Residual sugar | 4.0 gr/L |
| Dry extract | 33.0 gr/L |
| Year production | 150000 bottles |
| Allergens | Contains sulphites |