Profile

Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oakbarrel aged

Drinking window

Best 10 to 25 years from vintage.

vintage10 yrs25 yrs27 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

Aroma: dried cherry concentrate, dark chocolate, tobacco, cedar, dried plum, spice

Palate: dried black cherry, espresso, mocha, cedar, sweet dark spice, iron

Zyme's Kairos is a modern interpretation of Classico Amarone; former Quintarelli cellarmaster Celestino Gaspari applies small French oak ageing to produce a polished, concentrated expression that bridges traditional intensity with contemporary oak integration.

What it pairs with

  • Brasato with porcini mushrooms and polenta The wine's espresso-cedar profile with firm tannin is a natural match for rich braised beef and mushrooms.More wines for beef stew →
  • Aged Parmigiano Reggiano Crystalline salt and umami of Parmigiano amplify the wine's concentrated fruit.More wines for aged hard cheese →

With cheese

Monte Veronese Our pick Old d'allevo is the sharpest, most peppery Monte Veronese, a cheese for the end of a meal. Amarone, dry and full-bodied from dried grapes and long ageing, has the weight and alcohol to stand up to it. Serve a small piece.

How to serve Zyme Amarone della Valpolicella Classico Kairos

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a small dessert-wine glass (3-5oz pour) , the bowl shape rewards the wine's structure.
  4. Pair with. Brasato with porcini mushrooms and polenta, Aged Parmigiano Reggiano. Match the wine's structure to the dish's fat and salt.

History

Celestino Gaspari founded Zyme in 2001 after years as cellarmaster at Quintarelli. Kairos was developed from the early vintages as the estate's flagship expression of Classico Amarone, applying Gaspari's experience of extreme appassimento to a smaller French oak ageing regime.

  1. 2001Zyme founded by Celestino Gaspari
  2. 2004First Kairos Amarone Classico release

Facts

Producer
Zyme · visiting guide
Grapes
Corvina, Corvinone, Oseleta, Rondinella
Classification
Amarone della Valpolicella Classico DOCG
Oak
Aged 2 years in French barriques (225L) and 2 years in larger French tonneaux
ABV
15.5%
Price
€100-180 at retail
Drinking window
10-25 from vintage
First vintage
2004

Frequently asked about Zyme Amarone della Valpolicella Classico Kairos

What does Zyme Amarone della Valpolicella Classico Kairos taste like?

On the nose, dried cherry concentrate, dark chocolate, tobacco, cedar, dried plum. On the palate, dried black cherry, espresso, mocha, cedar, sweet dark spice. Structurally full-bodied, firm tannins, high acidity with a long finish. Zyme's Kairos is a modern interpretation of Classico Amarone; former Quintarelli cellarmaster Celestino Gaspari applies small French oak ageing to produce a polished, concentrated expression that bridges traditional intensity with contemporary oak integration.

When should I drink Zyme Amarone della Valpolicella Classico Kairos?

Drink 10-25 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Zyme Amarone della Valpolicella Classico Kairos?

Brasato with porcini mushrooms and polenta is the canonical pairing; Aged Parmigiano Reggiano is the other strong match. The wine's espresso-cedar profile with firm tannin is a natural match for rich braised beef and mushrooms.

What grapes are in Zyme Amarone della Valpolicella Classico Kairos?

The blend is Corvina, Corvinone, Oseleta, Rondinella. The wine is classified as Amarone della Valpolicella Classico DOCG.

Tags

cellar worthy corvina corvinone dessert passito dry firm tannin full body high acid iconic mood bold mood elegant occasion dinner party occasion special old world oseleta pairs with aged cheese pairs with mushroom pairs with red meat price fine rondinella

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