Nocera is a red grape of northeast Sicily, grown mainly in the province of Messina, with small plantings in Calabria across the Strait. It makes deeply coloured reds with dark cherry, plum and spice, firm tannins and fresh acidity, and is used mostly in blends.
Nocera is an old local variety of the Messina area. It was once widely planted on the hills facing the Strait of Messina and along the Tyrrhenian coast near Milazzo, but it lost ground in the 20th century to easier and more productive grapes. Today it survives mainly in two small denominations, Faro and Mamertino, and a few producers have started to bottle it on its own.
The grape needs warmth and sun to ripen fully, but the sea breezes help keep its acidity. Total plantings are small, so bottles are not easy to find outside Sicily.
In Faro, Nocera adds colour and structure to the lighter, more perfumed Nerello Mascalese. Varietal Nocera is sturdier and benefits from a few years in bottle. The best blends can age for a decade.
Start with a Faro to taste Nocera in its classic blend, then try a varietal Nocera from the Messina area. Producers worth knowing include Palari and Bonavita for Faro, Cambria and Le Casematte, Hauner, Planeta and Donnafugata.
Nocera is blended with Nerello Mascalese, Nerello Cappuccio and Nero d'Avola. Read our best Sicily wines, the best Calabria wines, or browse the grape varieties index.