{"id":7909,"date":"2026-04-01T16:25:14","date_gmt":"2026-04-01T14:25:14","guid":{"rendered":"https:\/\/www.lenzowinery.com\/?p=7909"},"modified":"2026-04-01T16:29:32","modified_gmt":"2026-04-01T14:29:32","slug":"nocera-vitigno","status":"publish","type":"post","link":"https:\/\/www.lenzowinery.com\/en\/2026\/04\/01\/nocera-vitigno\/","title":{"rendered":"Nocera: the native Sicilian red grape variety of the Nebrodi and Messina regions"},"content":{"rendered":"
\"uva<\/figure>\n\n\n\n

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.<\/p>\n\n\n\n\n\n\n

General information about Nocera<\/h2>\n\n\n\n
Berry colour<\/td>Black<\/td><\/tr>
Grape varieties<\/td>Autoctoni<\/td><\/tr>
Main Italian regions<\/td>Sicilia, Calabria<\/td><\/tr>
Total area under vine in the country<\/td>15 ha<\/td><\/tr>
Year of registration<\/td>1970<\/td><\/tr>
Authorised regions<\/td>Sicilia, Calabria<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

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The origins and history of the Nocera grape variety<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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Ampelographic characteristics of the Nocera grape<\/h2>\n\n\n\n

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Characteristics of the leaf<\/th><\/tr><\/thead>
Medium-sized, wedge-shaped, pentagonal, entire, three-lobed<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

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Characteristics of the bunch<\/th><\/tr><\/thead>
Loose, medium-sized, cylindrical, conical bunch<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

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Caratteristiche dell’acino<\/th><\/tr><\/thead>
Medium-sized, oval-shaped grapes with a firm, blue-black skin<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

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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.<\/p>\n\n\n\n

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Agronomic characteristics of the Nocera variety<\/h2>\n\n\n\n
Maturation<\/td>Medium<\/td><\/tr>
Vigoria<\/td>Moderate<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

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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.<\/p>\n\n\n\n

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Nocera\u2019s adaptability<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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Oenological characteristics of Nocera<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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Organoleptic characteristics of Nocera wines<\/h2>\n\n\n\n

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Wine characteristics<\/th><\/tr><\/thead>
The wine produced from the Nocera grape variety is ruby red in colour. On the palate, it is fruity, spicy and medium-bodied.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

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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.<\/p>","protected":false},"excerpt":{"rendered":"

Il Nocera \u00e8 un\u2019uva che per lungo tempo ha accompagnato la produzione dei rossi del Messinese, mantenendo un legame forte con i Nebrodi e con la viticoltura collinare. Oggi il Nocera \u00e8 al centro di una rinnovata attenzione, grazie alla riscoperta dei vitigni locali e dei vini di identit\u00e0 territoriale. In questo articolo approfondiremo origine, diffusione, caratteristiche ampelografiche, aspetti agronomici, profilo enologico e caratteristiche dei vini ottenuti da questo vitigno. Informazioni generali sul Nocera Colore bacca Nera Categoria vitigni Autoctoni Regioni Italiane principali Sicilia, Calabria Superfice vitata nazionale 15 ha Anno di registrazione 1970 Autorizzato regioni Sicilia, Calabria Origine e storia del vitigno Nocera Il vitigno Nocera \u00e8 ampelograficamente molto affine ai vitigni del gruppo dei Nerelli, presenti nell\u2019area del Messinese da tempi molto antichi. Questa affinit\u00e0 suggerisce una lunga evoluzione del vitigno nello stesso ambiente viticolo della Sicilia nord-orientale. In passato il Nocera era molto diffuso nei vigneti della provincia di Messina e nelle aree collinari dei Nebrodi, dove si potevano trovare ceppi molto vecchi allevati ad alberello e potati corti per ottenere basse rese e una maggiore concentrazione aromatica. Con il tempo \u00e8 stato progressivamente sostituito da vitigni pi\u00f9 produttivi o pi\u00f9 richiesti dal mercato, riducendosi a pochi ettari coltivati. Oggi il vitigno viene utilizzato sia in uvaggio sia, pi\u00f9 raramente, in purezza. La superficie vitata resta limitata, ma negli ultimi anni si registra un crescente interesse verso questo vitigno grazie alle sue caratteristiche enologiche e al forte legame con il territorio. Caratteristiche ampelografiche del Nocera Caratteristiche della foglia Foglia media, cuneiforme, pentagonale, intera, trilobata Caratteristiche del grappolo Grappolo spargolo, medio, cilindrico, conico Caratteristiche dell’acino Acini medi, di forma elissoidali, con buccia consistente e di colore blu-nera Dal punto di vista ampelografico, il Nocera presenta caratteristiche ben riconoscibili che riguardano foglia, grappolo e acino. La foglia \u00e8 generalmente di dimensione media, di forma cuneiforme o pentagonale, trilobata o pentalobata, con margine dentato e colore verde scuro. Il grappolo \u00e8 medio, cilindrico o conico, spesso spargolo. Gli acini sono medi, di forma ellissoidale, con buccia consistente e di colore blu-nero. Caratteristiche agronomiche del Nocera Maturazione Media Vigoria Moderata Dal punto di vista agronomico, il Nocera \u00e8 un vitigno di vigoria moderata e maturazione media. La vendemmia si colloca generalmente tra la fine di settembre e l\u2019inizio di ottobre. Predilige terreni argillosi, calcarei o vulcanici, ben drenati, e si adatta bene a esposizioni ventilate e a zone collinari, dove le escursioni termiche favoriscono la maturazione aromatica e la conservazione dell\u2019acidit\u00e0. Tradizionalmente veniva allevato ad alberello, mentre oggi si trova anche in sistemi a spalliera, sempre con l\u2019obiettivo di mantenere rese contenute e buona qualit\u00e0 delle uve. Adattabilit\u00e0 del Nocera Il Nocera mostra una buona resistenza alla siccit\u00e0, alla luce intensa e ai venti, caratteristiche importanti nelle zone collinari e costiere della Sicilia nord-orientale. Pu\u00f2 per\u00f2 risultare sensibile all\u2019oidio e al mal dell\u2019esca, oltre che alla botrite in caso di piogge tardive durante la maturazione. Per questo motivo sono fondamentali la gestione della chioma, la potatura verde e il controllo delle rese, che permettono di migliorare l\u2019aerazione dei grappoli e ridurre il rischio di malattie, contribuendo anche alla qualit\u00e0 finale delle uve. Caratteristiche enologiche del Nocera Dal punto di vista enologico, il Nocera si distingue per l\u2019intensit\u00e0 del colore, la freschezza acida e una struttura tannica viva ma equilibrata. I mosti sono generalmente ricchi di polifenoli e aromi primari intensi. In uvaggio il Nocera viene spesso utilizzato per apportare colore, freschezza, struttura e capacit\u00e0 di invecchiamento ai vini rossi. In purezza pu\u00f2 invece esprimere vini eleganti e territoriali, soprattutto se vinificato in acciaio o affinato in botti grandi, per non coprire la componente aromatica. Negli ultimi anni sono stati prodotti vini da Nocera in purezza sia in versione giovane e fruttata sia in versioni pi\u00f9 strutturate, capaci di sostenere un medio invecchiamento. Caratteristiche organolettiche dei vini Nocera Caratteristiche del vino Il vino che si ottiene dal vitigno Nocera \u00e8 di colore Rosso rubino. Al palato \u00e8 Fruttato, Speziato, di medio corpo. I vini ottenuti da uve Nocera si presentano generalmente con colore rosso rubino intenso, che tende al granato con l\u2019invecchiamento. Al naso offrono profumi di frutta rossa matura come ciliegia, amarena e ribes, accompagnati da note floreali di viola e rosa appassita, spezie dolci come liquirizia e noce moscata, e talvolta leggere note balsamiche o minerali. In bocca sono vini strutturati ma non pesanti, con acidit\u00e0 viva, tannini presenti ma ben integrati e buona persistenza gustativa. Il profilo \u00e8 equilibrato e dinamico, con una buona vocazione gastronomica.<\/p>","protected":false},"author":5,"featured_media":7911,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[108],"tags":[],"class_list":["post-7909","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uve-e-vitigni"],"featured_image_src":{"landsacpe":["https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2026\/04\/uva-vitigno-nocera-1024x445.png",1024,445,true],"list":["https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2026\/04\/uva-vitigno-nocera-463x348.png",463,348,true],"medium":["https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2026\/04\/uva-vitigno-nocera-300x155.png",300,155,true],"full":["https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2026\/04\/uva-vitigno-nocera.png",1024,530,false]},"yoast_head":"\nNocera: il vitigno autoctono siciliano a bacca rossa dei Nebrodi e del Messinese - Lenzo Winery<\/title>\n<meta name=\"description\" content=\"Storia, origini, diffusione e caratteristiche del Nocera uno dei rossi autoctoni della Sicilia nord-orientale.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lenzowinery.com\/en\/2026\/04\/01\/nocera-vitigno\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nocera: il vitigno autoctono siciliano a bacca rossa dei Nebrodi e del Messinese - Lenzo Winery\" \/>\n<meta property=\"og:description\" content=\"Storia, origini, diffusione e caratteristiche del Nocera uno dei rossi autoctoni della Sicilia nord-orientale.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.lenzowinery.com\/en\/2026\/04\/01\/nocera-vitigno\/\" \/>\n<meta property=\"og:site_name\" content=\"LenzoWinery\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/lenzowinery\/\" \/>\n<meta property=\"article:published_time\" content=\"2026-04-01T14:25:14+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-01T14:29:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.lenzowinery.com\/wp-content\/uploads\/2026\/04\/uva-vitigno-nocera.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"530\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Lenzo Winery\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Lenzo Winery\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.lenzowinery.com\\\/2026\\\/04\\\/01\\\/nocera-vitigno\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.lenzowinery.com\\\/2026\\\/04\\\/01\\\/nocera-vitigno\\\/\"},\"author\":{\"name\":\"Lenzo Winery\",\"@id\":\"https:\\\/\\\/www.lenzowinery.com\\\/#\\\/schema\\\/person\\\/dac1f9ee440165974858f7ce55996538\"},\"headline\":\"Nocera: il vitigno autoctono siciliano a bacca rossa dei Nebrodi e del Messinese\",\"datePublished\":\"2026-04-01T14:25:14+00:00\",\"dateModified\":\"2026-04-01T14:29:32+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.lenzowinery.com\\\/2026\\\/04\\\/01\\\/nocera-vitigno\\\/\"},\"wordCount\":760,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.lenzowinery.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.lenzowinery.com\\\/2026\\\/04\\\/01\\\/nocera-vitigno\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.lenzowinery.com\\\/wp-content\\\/uploads\\\/2026\\\/04\\\/uva-vitigno-nocera.png\",\"articleSection\":[\"Uve e Vitigni\"],\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.lenzowinery.com\\\/2026\\\/04\\\/01\\\/nocera-vitigno\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.lenzowinery.com\\\/2026\\\/04\\\/01\\\/nocera-vitigno\\\/\",\"url\":\"https:\\\/\\\/www.lenzowinery.com\\\/2026\\\/04\\\/01\\\/nocera-vitigno\\\/\",\"name\":\"Nocera: il vitigno autoctono siciliano a bacca rossa dei Nebrodi e del Messinese - 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