Nocera is a grape variety that has long been associated with the production of red wines from the Messina area, maintaining a strong link with the Nebrodi Mountains and hillside viticulture. Today, Nocera is the focus of renewed interest, thanks to the rediscovery of local grape varieties and wines with a distinct regional identity. In this article, we will explore its origins, distribution, ampelographic characteristics, agronomic aspects, oenological profile and the characteristics of the wines produced from this grape variety.

General information about Nocera

Berry colour	Black
Grape varieties	Autoctoni
Main Italian regions	Sicilia, Calabria
Total area under vine in the country	15 ha
Year of registration	1970
Authorised regions	Sicilia, Calabria

The origins and history of the Nocera grape variety

The Nocera grape variety is ampelographically very similar to the varieties of the Nerelli group, which have been present in the Messina area since ancient times. This similarity suggests that the variety has evolved over a long period within the same viticultural environment of north-eastern Sicily. In the past, Nocera was widespread in the vineyards of the province of Messina and in the hilly areas of the Nebrodi, where very old vines could be found, trained in the alberello style and pruned short to achieve low yields and greater aromatic concentration. Over time, it has been gradually replaced by more productive grape varieties or those in greater demand on the market, reducing the area under cultivation to just a few hectares. Today, the grape variety is used both in blends and, more rarely, as a single variety. The area under vine remains limited, but in recent years there has been growing interest in this variety thanks to its oenological characteristics and strong connection to the local area.

Ampelographic characteristics of the Nocera grape

Characteristics of the leaf
Medium-sized, wedge-shaped, pentagonal, entire, three-lobed

Characteristics of the bunch
Loose, medium-sized, cylindrical, conical bunch

Characteristics of the grape
Medium-sized, oval-shaped grapes with a firm, blue-black skin

From an ampelographic point of view, the Nocera variety has clearly distinguishable characteristics relating to the leaf, bunch and berry. The leaf is generally of medium size, wedge-shaped or pentagonal, three- or five-lobed, with a serrated margin and a dark green colour. The bunch is medium-sized, cylindrical or conical, often loose. The berries are medium-sized, ellipsoidal in shape, with a firm skin and a blue-black colour.

Agronomic characteristics of the Nocera variety

Maturation	Medium
Vigoria	Moderate

From an agronomic point of view, Nocera is a grape variety of moderate vigour and medium ripening. The harvest generally takes place between late September and early October. It prefers well-drained clay, limestone or volcanic soils, and adapts well to breezy exposures and hilly areas, where temperature fluctuations promote aromatic ripening and the preservation of acidity. Traditionally, it was trained using the alberello method, whilst today it is also found in espalier systems, always with the aim of maintaining low yields and good grape quality.

Nocera’s adaptability

The Nocera variety shows good resistance to drought, intense sunlight and strong winds, characteristics that are important in the hilly and coastal areas of north-eastern Sicily. However, it can be susceptible to powdery mildew and esca disease, as well as botrytis in the event of late rainfall during ripening. For this reason, canopy management, green pruning and yield control are essential, as they improve airflow around the bunches and reduce the risk of disease, whilst also contributing to the final quality of the grapes.

Oenological characteristics of Nocera

From an oenological perspective, Nocera stands out for its intense colour, crisp acidity and a lively yet balanced tannic structure. The musts are generally rich in polyphenols and intense primary aromas. In blends, Nocera is often used to impart colour, freshness, structure and ageing potential to red wines. As a single-varietal wine, however, it can produce elegant, terroir-driven wines, particularly when vinified in stainless steel or aged in large barrels, so as not to mask the aromatic profile. In recent years, single-varietal Nocera wines have been produced in both young, fruity styles and more structured versions capable of withstanding moderate ageing.

Organoleptic characteristics of Nocera wines

Wine characteristics
The wine produced from the Nocera grape variety is ruby red in colour. On the palate, it is fruity, spicy and medium-bodied.

Wines made from Nocera grapes generally have an intense ruby red colour, which tends towards garnet with ageing. On the nose, they offer aromas of ripe red fruit such as cherry, black cherry and redcurrant, accompanied by floral notes of violet and dried rose, sweet spices such as liquorice and nutmeg, and occasionally light balsamic or mineral notes. On the palate, these wines are structured yet not heavy, with lively acidity, noticeable but well-integrated tannins and good length. The profile is balanced and dynamic, with excellent food-pairing potential.