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Zymé winery, which in Greek means “yeast”, is located in an ancient sandstone quarry dating back to 1400 AD, in San Pietro in Cariano – the most typical area of Valpolicella.

After spending his childhood in his parents’ vineyards, then gaining a precious experience in the art of winemaking from his later father-in-law Giuseppe Quintarelli, and eventually working as a consultant for many historic wineries, the oenologist Celestino Gaspari developed his own professional philosophy and work ethics based on culture the purest cornerstones of production sustainability and excellence – in 2003, he thus decided to become a wine producer himself.

Today, in his 74 acres of vineyard he produces wines of rare elegance, with an almost obsessive attention to the territory: both great classics, such as Valpolicella and Amarone, as well as “Zymè” varieties ranging from traditional wines, like Valpolicella and Amarone, to the brand new Kayros or Black to White, which also use international grapes.
Another important peculiarity of the Zymé cellar is that the “Barricaia” (the barrel cellar”) is cooled by a natural karstic-like water table scrupulously preserved and used to save energy without any artificial impact with the environment.

This post is also available in: Italiano (Italian)