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Celestino Gaspari, owner and oenologist of the Zymé winery, decided to make his own wine after have been working for Giuseppe Quintarelli for 10 years. Harvest between the 2nd and 3rd decade in September Vinification and maturation: de-stemming and pressing, several hours of cryomaceration on the skins, gravity settling at 7-8°C, controlled fermentation in concrete vats for about 20 days. 6 months on the lees, with weekly bâtonnage. Scent: delicate notes of spring wildflowers, fruit, and country herbs. Intense notes of apple, pink grapefruit, mint, vanilla and elderflower Taste: elegant and perfectly balanced. Rich, complex, mineral with a good length.