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. Eco sustainability concerning vineyard management practices, transparency of the final product through an understanding of its production processes, and respect for the rhythms of nature: these are the cardinal principles of Celestino Gaspari’s approach to winemaking.
Tradition and innovation are the two complementary tracks on which Zýmē’s wine production moves forward: respect for, and attention to the historic wines of the Valpolicella area go hand in hand with innovation and experimentation with new wines that will enhance and renew the local terroir. The winery produces the highest quality classical Veneto red wines: Valpolicella, Ripasso and Amarone, and also unique blends of 15 different white and red grapes: KAIROS and HARLEQUIN.