The name Zýmē, from Greek, means “yeast.” Yeast is, of course, an indispensible element in the world of oenology, but it also bears a symbolic meaning, since it conjures up the concept of naturalness, a fundamental value in Celestino Gaspari’s professional and existential journey, as well as the process of fermenting, understood as a continuous striving towards transformation.In harmony with that philosophy, the winery logo represents a grapevine leaf in which is centred a pentagon, symbol of the five basic elements that combine to yield wine: man-vine-earth-sun-water.
The Valpolicella "Reverie" is a red wine with a beautiful freshness and aromaticity, vinified and aged only in steel. It is a lively and playful interpretation of Valpolicella, rich in floral scents of wild rose and marasca cherry. The palate is savory, fresh, and smooth, with good aromatic richness and persistence.
Grapes: 40% Corvina, 30% Corvinone, 25% Rondinella, 5% Oseleta
PRODUTION AREA: Negrar di Valpolicella (VR), Lavagno (VR)
Vinification and maturation: de-stemming, pressing, cryomaceration,
controlled-temperature fermentation with cultured yeasts and simultaneous malolactic, followed by maturation in steel about 6 months.
Ideal food pairing: a youthful wine, suitable for aperitifs and snacks, delicious with cold cuts, soft cheeses, soups, and lighter meats.
Appearance: pale red with luminous purple highlights. Light up on rotation.
Bouquet: notes of sweetbriar, wild and morello cherry, slightly peppery.
Palate: crisp, tangy, fruity, medium-bodied, with strawberry, sour cherry, and raspberry. Quite lengthy
Serve at: 15-18°C Recommended glass: tulip-shaped stemmed glass
ABV: 12%, Residual sugar3g/l totalacidity5.2g/l
SERVING TEMPERATURE: 10 - 12 °C
RESIDUAL SUGAR: - 3 gr/l
TOTAL ACIDITY: - 5.2 g/l
DRYEXTRACT: 25g/l pH 3,30
ABV: 13.5%
ALLERGEN INFO: Contains Sulphitte and no other allergens
