Frà Antonio

Frà Antonio emerges after several months of barrel aging. The hint of wood gives the wine an extra elegant note. The flavor of Nocera is intense and persistent, with hints of ripe fruit. It stands out on the nose for its intensity and complexity.

Production techniques

After the grape harvest in the first ten days of October, vinification begins with very gentle destemming, followed by fermentation starters, which lasts 10 to 12 days at a temperature of around 24-26 degrees Celsius in 50hl-capacity steel vats. This is where the maceration of the must on the marc takes place, assisted by punching down and rack and return techniques to best extract the polyphenols. At the end of this phase, the wine undergoes malolactic fermentation and further aging in steel for three to four months. Subsequently, some of the wine matures in oval 10hl oak barrels, while the remainder goes into French oak barriques with light toasting to mature the noble tannins. It is then bottled for a further aging of at least four months.

Organoleptic notes

Intense ruby red color tending to garnet, distinct aroma with hints of ripe forest fruit, cocoa and spices with hints of black pepper, decidedly complex in the mouth, with prominent warm and persistent tannins.