
Perlage

Perfume

Color

Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years

- Start up year: 2003
- Oenologist: Celestino Gaspari
- Bottles produced: 100.000
- 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 Zýme 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 Zýme’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 Zýme’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, Zýme. Read more


Name | Zymè Metodo Classico Rosé Dosaggio Zero 2019 |
---|---|
Type | Rosé green classic method sparkling wine pas dosé |
Denomination | VSQ |
Vintage | 2019 |
Size | 0,75 l |
Alcohol content | 13.0% by volume |
Grape varieties | 100% Pinot Nero |
Country | Italy |
Region | Veneto |
Vendor | Zyme |
Origin | Verona |
Soil composition | Limestone, clay. |
Harvest | Manual, towards the end of August in bins of 300 kg. |
Wine making | The clusters have been macerated for 12 hours and then pressed and the must separated, then it is gravity settled at 7/8°C for 48 hours, and fermented with cultured yeasts at a controlled temperature. In the spring following harvest, cane sugar and new yeasts are added to the wine, and it receives a secondary fermentation in the bottle, in accord with the classic method. The wine matures sur lie along 2 years with periodic riddling, and is then disgorged and topped up with the same wine, with no liqueur dʼexpédition. |
Total acidity | 6.2 gr/L |
PH | 3.25 |
Residual sugar | 2.0 gr/L |
Dry extract | 21.0 gr/L |
Allergens | Contains sulphites |