Valpolicella Classico Superiore DOP Zyme
| Sommeliers Punktzahl | 92/100 | 2025 |
| Wine Spectator | 91/100 | 2015 |
| 2 Bicchieri gambero rosso |
|
2016 |
| Robert Parker | 90/100 | 2015 |
| Weinkellerei | Zyme |
| Bezeichnung | Valpolicella Classico Superiore Dop |
| Jahrgang | 2019 |
| Rebsorten | 40% Corvina Veronese, 30% Corvinone, 25% Rondinella e 5% Oseleta |
| Alkoholgehalt | 13,50% |
| Cl | 75cl |
| Sulfiten | Enthält Sulfite |
| Code ICQRF | VR 4531 |
| Weinkellereigebäude | Zyme - San Pietro in Cariano (VR), Località Mattonara - Via Cà del Pipa, 1 |
| Bottle size | Standard bottle |
| Combination | Rabbit, Medium-aged cheeses, Meat stewed, Pasta with meat sauce, Pot roast, Roast meat, Gnocchi al ragù, Cold cuts and salami |
| Region | Venetian (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Valpolicella Classico Superiore |
The Valpolicella Classico Superiore DOC is a red wine from Veneto produced by the Zymé cellar. The grapes used for the production are 40% Corvina Veronese, 30% Corvinone, 25% Rondinella, 5% Oseleta picked from the old vines of the Zymé cellar. The winemaking starts with the maceration in tanks for 7-8 days. It follows 3 years of refinement in oak barrels. Finally the wine has to refine in bottles for 6/9 months.
Charactertistics of the Valpolicella Classico Superiore
It has a deep ruby red color with garnet nuances due to the long maturation. The scent is intense with cherries, spicy fruit and tobacco aromas. The taste is full, soft, charming and sapid.
Suggested matches for the Valpolicella Classico Superiore
It is perfect with risotto, pasta with beans, medium aged cheeses and red meats. It has to be served in wide wine glasses at room ambient. It is suggested to open the bottle 1 hour before serving it.
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