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.
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.
Ideal food pairing: a youthful wine, suitable for aperitifs and snacks, delicious with cold cuts, soft cheeses, soups, and lighter meats.Grapes: 40% Corvina, 30% Corvinone, 25% Rondinella, 5% OseletaPRODUTION 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.
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/lDRYEXTRACT: 25g/l pH 3,30
ABV: 13.5%
ALLERGEN INFO: Contains Sulphitte and no other allergens
VALPOLICELLA - ZYME' - “REVERIE”
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.
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.
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/lDRYEXTRACT: 25g/l pH 3,30
ABV: 13.5%
ALLERGEN INFO: Contains Sulphitte and no other allergens