The Nocera grape variety is ampelographically very similar to the Nerelli (Nerello Cappuccio, Nerello Mascalese) varieties found in the Messina area since ancient times. Some believe it may be linked to the historic wines “Mamertinum” and the wines of “Zancle” celebrated by the ancient Romans. In the past, Nocera was widespread, and in the vineyards of the Messina province, very old vines can still be found, trained as low bush vines (alberello), with short pruning to achieve low yields and good aromatic concentration. Today, it has been reduced to just a few hectares, overtaken not only by the Etna varieties Nerello Mascalese and Cappuccio, but also by other national and international varieties. Scattered Nocera plants can also be found in vineyards in the provinces of Catania, Syracuse, and Ragusa. Nocera is included alongside Nerello Mascalese and Cappuccio in the production rules for the Faro DOC.

The Nocera grape has very interesting characteristics. Even when it reaches full ripeness with a high sugar content, it always retains a notable natural acidity. Nocera has medium-sized, cylindrical-conical clusters, sometimes winged, with medium density or loose bunches. The berries are medium-sized, elliptical, with thick, heavily waxy skins of a blue-black color. The Nocera vine is vigorous and offers good yields. Successful training systems include low bush vines (alberello) with short pruning and vertical trellising (controspalliera). Its production is average and consistent. When vinified in purity, Nocera produces warm and intense wines. Its aromatic profile expresses floral, balsamic notes, Mediterranean scrub, and aromas of small red fruits. Nocera produces a structured wine with a fine tannic texture and deep aromas, always well-balanced by significant acidity, which also makes it particularly long-lived. At the table, it pairs best with flavorful pasta dishes, meat-based sauces, or grilled or roasted red meats.