Cellar for up to 5 years. No need to decant before serving.

Celestino Gaspari founded Zyme in his garage in 1999 after many years of working with legendary winemaker Giuseppe Quintarelli whose daughter Celestino later married. Celestino came from a farming background and quickly learnt how to make spectacular traditional Amarone and Valpolicella wines under Giuseppe’s tutelage. He then spent time working as a winemaking consultant and helped launch over a dozen wineries in the Veneto before deciding to focus on his own project.

Celestino’s Valpolicella Superiore is made in the traditional way from Corvina, Corvinone and Rondinella grapes which are carefully harvested by hand. The grapes are then fermented with a second fermentation taking place in January using the grape skins leftover from his Amarone wine to add extra complexity and weight to the wine. The next step is to mature the wine in large Slavonian oak casks for 2 years before it is bottled and undergoes a further 6 months of ageing in the bottle.

This intricate process crafts a luscious, deeply-flavoured wine that bursts with wild berry, plum, and red cherry aromas along with hints of dried herbs, sweet spices, and vanilla. The full body, bright freshness and moderate tannins make this an excellent partner for charcuterie, cheeses, and fresh pasta dishes served with a rich tomato sauce.