Frasané

Nocera is an indigenous grape from Palizzi, where the terroir and climate help create a vigorous, colorful, refined wine.
Vinified in purity, the wine is ruby-colored, consistent, and complex. The olfactory range speaks entirely of ripe red fruits and freshly blooming flowers. It has a warm and persistent body on the nose and palate. Ideally combined with strong, intense and decisive flavors, such as slightly rare red meat or mature cheeses.

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 26-28 degrees Celsius in 50hl-capacity steel vats. This is where the maceration of the must on the marc takes place. At the end of this phase, the wine undergoes malolactic fermentation and further ageing in steel for three to four months. Afterward, it spends time in French oak barriques with light toasting to mature the noble tannins. After about six months, it is decanted into stainless steel and bottled for at least four months for further aging.

Organoleptic notes

Ruby red color with violet hues, the nose has clear hints of small wild berries, balanced warmth in the mouth, good acidity and structure, excellent aromatic persistence, and delicate tannins.