Aymé Vadim
Vadim Sidorovitch, a brilliant scientist with a PhD in Molecular Biology, took an extraordinary path that led him to create Micro-Négoce "Aymé Vadim" in 2015. His goal? To craft exceptional Grand Cru wines in the heart of Burgundy.
Born into a family of scholars and respected medical professionals, Vadim seemed destined for a career in science, not winemaking. But life had something different in store.
Vadim’s academic journey began with a Master's degree in Biochemistry and culminated in groundbreaking research at the Engelhardt Institute of Molecular Biology in Moscow, where he focused on genetically engineering Saccharomyces cerevisiae—the yeast behind many of the world’s favourite fermented creations. His passion for learning took him to prestigious institutions like the Max Planck Institute, the European Molecular Biology Laboratory, Harvard Medical School, and even the Pentagon.
It was during his time at Harvard that Vadim’s fascination with wine began to grow. He discovered a copy of Emile Peynaud’s The Taste of Wine (English edition), which became his introduction to the art and science of winemaking.
After two decades in international research, Vadim felt a pull toward France’s enchanting landscapes. In 2010, he moved to Beaune, Burgundy, despite not speaking French, and enrolled in a local wine school. During harvest seasons, he worked with some of the region’s most respected winemakers, learning the craft while experimenting with grapes from different vineyards. At the same time, he deepened his knowledge through studies at the University of Burgundy and the Dijon Institute of Wine.
By 2015, Vadim released the first vintage of Aymé Vadim. He carefully selects organic and biodynamic grapes, handpicking them for their exceptional quality and low yields. His winemaking philosophy is based on precision and respect for the fruit: grapes are double-sorted, destemmed only when necessary, and fermented with native yeasts. Vadim follows a minimal-intervention approach, allowing his wines to age for extended periods—often more than six years in barrel for Grand Crus—so that their flavours and aromas develop in perfect harmony.
His wines are bottled by hand, unfined and unfiltered, with no added sulfites during fermentation. Even the timing of bottling follows careful consideration, aligned with lunar phases and atmospheric pressure. Each cuvée is incredibly small, with no more than 300 bottles produced. Despite their natural winemaking process, the wines don’t fit the stereotype of “natural” wines; their extended barrel ageing gives them a refinement and complexity that’s truly unique.
Aymé Vadim represents Vadim’s relentless pursuit of excellence—a tribute to Burgundy’s rich winemaking traditions and its remarkable terroir. These are, without a doubt, Grand wines, and we’re honoured to bring them to Hong Kong.
If you wish to purchase, please contact us directly.