The strength of a “cru” knows how to arise sooner or later and … maybe for many years that small trunk, that treasure chest of flavours and aromas has not been considered. Maybe a not very rich soil. An area where it was difficult to take grapes to ripening. A location on top of a hill, difficult to reach and to work by hand. These three negative aspects become winning when elegance prevails on opulence; when complexity prevails on abundance; when cleanliness and drinkability prevail on unlimited power. Those eighteen terraced hectares of Scarnocchio, black soils of Fumane, enjoy the position on a high hill, sheltered from the burning highest temperatures with respect to vineyards below and brushed every day by Pre Alps winds. These Riserva is a challenge, a hymn to the courage to dare, to the capacity to read both the evolutions of the surrounding environment and the changes in the taste in a wine with an undoubted personality such as Amarone.






Grape varieties
80% Corvina veronese, Corvinone, 20% Rondinella.

Location and characteristics of the vineyard
Lena di Mezzo is an entirely terraced estate of 18 hectares that lies in the heart of Fumane, a splendid hilly zone with tufaceous, clay and limestone soils, in which we work to stand out full the interdependence between the terroir and the indigenous grape varieties that are the unique heritage of the area around Verona.

Average altitude
350/400 metres above sea level.

Training system and plant density
Only the Pergola training system is used. The yield is 2 kg per vine

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, till the sugars reach the minimum concentration of 28%-30%.

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 coneshaped 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 the summer pouring 90% of Amarone Scarnocchio perfects almost 24 months into 30 hl oak casks and the rest 10% into oak Barrique. After bottling comes the sharpening for at least 14 months.

Organoleptic description
A dry red wine.

Colour Deep
ruby red with garnet highlights.

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.

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


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.

375 ml
750 ml
1500 ml
3000 ml
5000 ml