Zyme
Amarone della Valpolicella Classico 2018
| Denomination | DOCG Amarone della Valpolicella Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 40% Corvina, 30% Corvinone, 15% Rondinella, 10% Oseleta, 5% Croatina |
| Aging | Matured in large Slavonian oak barrels for a minimum of 5 years with regular topping up, followed by bottle ageing for at least 1 year. |
- Name and vintage: Amarone della Valpolicella Classico DOCG, 2018
- Grape varieties: Corvina 40%, Corvinone 30%, Rondinella 15%, Oseleta 10%, Croatina 5%
- Production: natural drying for 3 months, spontaneous fermentation with indigenous yeasts
- Ageing: 5 years in large Slavonian oak barrels and 1 year in bottle
- Profile and serving: notes of morello cherry and spices; decant for 1 hour, serve at 16-18 °C
Description
What kind of wine it is
Zyme Amarone della Valpolicella Classico is a still red wine with a distinct Venetian identity. This captivating blend combines the native varieties Corvina, Corvinone, Rondinella, Oseleta and Croatina. To the eye, it displays a deep ruby red colour, enhanced by a notable glyceric presence. The aromatic bouquet opens with elegant notes of ripe cherry, black cherry and slightly dried plums, enriched by spicy nuances. On the palate, it reveals an enveloping savouriness, confirming the fruity sensations which, as the wine evolves, shift towards jam, leaving a persistent finish of pepper, liquorice and cocoa.
Where it comes from
This Amarone della Valpolicella Classico originates from the oldest estate vineyards located between Sant’Ambrogio di Valpolicella and San Pietro in Cariano. The area benefits from limestone and clay soils, which are essential for giving the wine a solid structural framework. Zyme adopts organic and eco-sustainable farming practices, carefully managing every stage from pruning to thinning. The harvest takes place between the second and third decade of September, following the seasonal rhythms to pick perfectly healthy and ripe grapes.
How it is produced
Production reflects a philosophy centred on minimal intervention. The bunches undergo a natural drying process on racks for at least three months, without the use of dehumidifiers, to encourage maximum concentration. After pressing in January, spontaneous fermentation begins in steel and concrete, followed by prolonged maceration on the skins. Ageing takes place in large Slavonian oak barrels for a minimum of five years with regular top-ups, finishing with at least twelve months of bottle ageing to ensure remarkable longevity.
History and Curiosities
Born from the vision of Celestino Gaspari, this masterpiece embodies the essence of Zymē, a Greek term meaning “yeast” and symbolising continuous transformation. In full respect of sustainability, the wine reflects the perfect harmony between man, vine, earth, sun and water. Created exclusively in exceptional vintages to ensure absolute purity, this prestigious 2018 Amarone boasts 96 points from James Suckling, a testament to meticulous craftsmanship that combines the charm of Venetian tradition with skilful innovation.
Awards
-
2018
96/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
15 - 25 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 Amarone della Valpolicella Classico 2018 |
|---|---|
| Type | Red green still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Grape varieties | 40% Corvina, 30% Corvinone, 15% Rondinella, 10% Oseleta, 5% Croatina |
| Country | Italy |
| Region | Veneto |
| Vendor | Zyme |
| Story | History and Curiosities Born from the vision of Celestino Gaspari, this masterpiece embodies the essence of Zymē, a Greek term meaning "yeast" and symbolising continuous transformation. In full respect of sustainability, the wine reflects the perfect harmony between man, vine, earth, sun and water. Created exclusively in exceptional vintages to ensure absolute purity, this prestigious 2018 Amarone boasts 96 points from James Suckling, a testament to meticulous craftsmanship that combines the charm of Venetian tradition with skilful innovation. |
| Origin | San Pietro in Cariano (VR) |
| Soil composition | Calcareous and clayey |
| Harvest | Between the second and third ten-day period of September |
| Fermentation | Over two months |
| Production technique | Natural drying; spontaneous fermentation without selected yeasts; ageing in large Slavonian oak barrels |
| Wine making | Natural appassimento (without the use of dehumidifiers) for at least 3 months; crushing in January; spontaneous fermentation in steel/cement tanks without selected yeasts or other biotechnologies; few pump-overs and punch-downs; contact with the skins for over two months; minimum ageing of 5 years in large Slavonian oak casks with regular topping up, followed by bottle ageing for at least 1 year. |
| Aging | Matured in large Slavonian oak barrels for a minimum of 5 years with regular topping up, followed by bottle ageing for at least 1 year. |
| Total acidity | 6.33 gr/L |
| PH | 3.5 |
| Residual sugar | 8.0 gr/L |
| Dry extract | 31.0 gr/L |
| Allergens | Contains sulphites |