Frasané

Nocera, an indigenous grape from Palizzi, thrives in the region's terroir and climate, resulting in a vibrant ruby wine with ripe red fruit and floral aromas. This pure varietal wine pairs ideally with robust flavors like rare red meat or aged cheeses. The production process involves gentle destemming, a 10-12 day fermentation at 26-28°C in large steel vats, followed by malolactic fermentation and three to four months of steel aging. Subsequently, it matures in French oak barriques for about six months before being decanted into stainless steel and bottled for an additional four months. The wine presents a ruby-red hue with violet hints, clear wild berry notes, a harmonious warmth, good acidity and structure, excellent aromatic persistence, and delicate tannins.