scarnocchio, amarone della valpolicella classico doc

garda garganega monte del frà




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characteristics

grape varieties

80% Corvina veronese e Corvinone, 20% Rondinella.

location and characteristics of the vineyard

Lena di Mezzo is an entirely terraced estate of 17.8 hectares that lies in the heart of Fumane, a splendid hilly zone with tufaceous, clay and limestone soils, in which we have sought to express to the full the interdependence between the terroir and the indigenous grape varieties that are the unique heritage of the area around Verona. Scarnocchio is a very old terraced vineyard that lies inside this holding at an altitiude of over 380 metres above sea level.

average altitude

250/350 metres above sea level.

training system and plant density

Only the Pergola training system is used. The choice of this training system was made to allow the Corvina Veronese and Corvinone grape varieties to have perfect exposure to the sun. Depending on the vintage, between 10% and 20% of the total production is specially selected and picked by hand: only the ripest, loosely-packed bunches are chosen for drying.

harvest

The grapes are picked around mid-October, after they have just started to dry on the vine. This drying process then continues in crates in a special drying area, under controlled conditions of humidity and at natural winter temperatures for 130-140 days, in order to concentrate to the full the aromas and polyphenols in the grapes.

vinification Gentle crushing and destemming of the grapes takes place, depending on the vintage, between the end of January and the beginning of March,  and fermentation in small, temperature-controlled truncated cone-shaped stainless steel vats is started off by indigenous yeasts in order to really highlight the specific organoleptic qualities of the grapes from the Scarnocchio cru. The fermentation is a slow one, with long maceration on the skins in order to allow for maximum extraction of the typical complex aromatic and polyphenolic components. Following the alcoholic fermentation, the wine goes directly into oak casks and barriques where it completes its malolactic fermentation. After a racking in the summer, 90% of the Amarone Scarnocchio continues to mature, for at least 24 months, in 30-hectolitre oak casks  and the remaining 10% in barriques before bottling. It then spends a period of at least 14 months in bottle before being released for sale.
organoleptic description

A dry red wine.

colour

Deep ruby red with garnet highlights.

nose

Floral and ripe fruit notes, such as cherries (both fresh and under spirits), plums, liquorice and leather; spices, such as pepper and cinnamon; hints of undergrowth.

flavour

Extremely complex, but at the same time well-balanced, velvety and robust, dry, full-bodied, generous and austere.

Vol. 15,50%
total acidity 5,80 gr/lt
serving temperature 16-18 °C
serving suggestions

Originally intended as a wine to sip after dinner, but it also goes well with rich, full-flavoured dishes such as game and aged and very piquant cheeses.