『根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。』 “Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.”
Vadim Sidorovitch, a brilliant mind with a PhD in Molecular Biology, embarked on an extraordinary journey that led him to establish Micro-Négoce "Aymé Vadim" in 2015—a venture devoted to crafting exquisite Grand Cru wines in the heart of Burgundy.
Born into a lineage of scholars and esteemed medical professionals, Vadim's path seemed destined for scientific pursuits rather than the world of wine. Yet, fate had a different plan in store.
With unwavering dedication, Vadim embarked on a scholarly odyssey, earning a Master's degree in Biochemistry before delving deeper into the mysteries of molecular biology at the prestigious Engelhardt Institute of Molecular Biology in Moscow. (Interestingly enough, his doctoral thesis explored the genetic engineering of Saccharomyces cerevisiae, the beloved yeast behind many fermented delights.) His insatiable thirst for knowledge led him to further study at renowned institutions like the Max Planck Institute, the European Molecular Biology Laboratory, and Harvard Medical School.
It was during his time in Boston, amidst the hallowed halls of Harvard Medical School, that Vadim's curiosity for wine was piqued. He eagerly acquired a treasured tome, the English version of the book "The Taste of Wine" by Emile Peynaud, which served as his gateway into the captivating world of oenology.
After two decades of conducting international research, Vadim found himself drawn to the enchanting landscapes of France, specifically the historic town of Beaune. Despite not speaking a word of French, he settled in Burgundy in 2010 and enrolled in a local wine school, immersing himself in the time-honoured traditions and artistry of winemaking.
During the harvest season, Vadim worked with esteemed winemakers, exploring the nuances of winemaking by selecting grapes from different vineyards each year. In parallel, he honed his expertise through extensive research at the University of Burgundy and the Dijon Institute of Wine.
The inaugural vintage of Aymé Vadim arrived in 2015, marking a milestone in Vadim's winemaking journey. Meticulously handpicking the grapes from plots for their exceptional fruit quality and low yields, he embarked on utmost precision. Double sorting of the grapes, no destemming more than necessary, and the utilization of native yeasts became the cornerstones of the biologist. Guided by a philosophy of minimal intervention, Vadim allowed the wines to mature gracefully over extended periods (often exceeding 5 years in barrel), ensuring a harmonious development of their flavours and aromas.
Only two additions of sulfur dioxide occur—once in the spring and once before bottling—preserving the natural essence of the wines. Unfined and unfiltered, these gems are all bottled by hand, their timing carefully aligned with the celestial phasings and atmospheric pressure.
This is the pursuit of excellence—a testament to his unwavering commitment to crafting wines that embody the very essence of Burgundy's unique terroir and winemaking heritage.
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