Zyme Kairos Magnum 2016

Zyme (Veneto)

£150.07 FREE SHIPPING! (11 days)

£900.45 FREE SHIPPING! (11 days)

£1,800.90 FREE SHIPPING! (11 days)

£150.07/unit

Shipping: H&H Shop (Italy)

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- This product has an additional expedition time of 7 days.

Zyme is the maker of this Zyme Kairos Magnum 2016 (£150.07), a red wine from the region of Veneto vinified with syrah, teroldego rotaliano, sangiovese, rondinella, oseleta, marzemino, merlot, garganega, corvina, croatina, chardonnay, cabernet sauvignon, cabernet franc, corvinone and trebbiano from 2016 and shows an alcoholic content of 15%.

Technical sheet · Zyme Kairos

Type Of Wine: red wine
Vintage: 2016 Other vintages
Appellation:Veneto (Italy)
Winery: Zyme
Volume: 150cl Other volumes
Grapes: Trebbiano, Corvinone, Cabernet Franc, Cabernet Sauvignon, Chardonnay, Croatina, Corvina, Garganega, Merlot, Marzemino, Oseleta, Rondinella, Sangiovese, Teroldego Rotaliano, Syrah
Allergens: Contains Sulfites
Alcohol Vol.: 15%

Description · Zyme

Zyme Kairos Magnum 2016 (Trebbiano, Corvinone, Cabernet Franc, Cabernet Sauvignon, Chardonnay, Croatina, Corvina, Garganega, Merlot, Marzemino, Oseleta, Rondinella, Sangiovese, Teroldego Rotaliano and Syrah)

TASTING NOTES:

  • View: dense and bright ruby ​​red, garnet reflections over time.
  • Nose: a mosaic of fruits, flowers and earthy minerals, enveloping, rich and complex.
  • Mouth: Fruit, spices, fruit jam, forest floor, snuff pipe, cinnamon, nutmeg and cloves, with a vein of minerality, a long finish and an attractive note of sweetness.

APPELLATION: Veneto.

VINEYARD:

GRAPES: Cabernet Franc, Cabernet Sauvignon, Chardonnay, Corvina, Croatina, Garganega, Marzemino, Merlot, Rondinella, Sangiovese, Sauvignon, Syrah, Teroldego, Trebbiano Toscano, Corvinone, Oseleta.

AGEING: at least 36 months in French oak barrels without any transfer, an additional minimum of one year in bottle.

PREPARATION: vinification made of steel and concrete tanks, criomaculación, fermentation, environmental yeasts, for 20-25 days, with the only operation manually stir the must and pomace.

PAIRING: aged cheeses, main dishes with white meat.

RECOMMENDED SERVING TEMPERATURE: 16-18 °C

ALCOHOL: 15%

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