Glera

Glera is a white grape variety grown primarily in the Veneto and Friuli-Venezia Giulia regions of northeastern Italy. It is best known as the principal grape used to produce Prosecco, the popular sparkling wine from that area. The variety is strongly associated with the hills around Conegliano and Valdobbiadene, though its exact origins are not conclusively documented. In 2009 the grape’s name was formalized as Glera to distinguish it from the wine name Prosecco, which continues to refer to the sparkling wine and the regional designation. The grape can also be used to produce still wines.

Glera tends to be late-ripening, with green-yellow berries, and it yields wines with high acidity and light to medium body. Flavors commonly include green apple, pear, citrus and white flowers. When made as Prosecco, the wine is usually produced using the Charmat method (tank fermentation), which preserves bright fruit character and crisp acidity.

Regions and quality designations: The grape is the dominant variety in Prosecco DOC wines produced across several provinces of Veneto and Friuli-Venezia Giulia. The finest examples come from the Conegliano Valdobbiadene Prosecco Superiore DOCG area, where hillside vineyards and careful viticulture contribute to aromatics and structure.

Styles and production: Prosecco is produced in a range of sweetness levels from brut to extra dry. Glera’s acidity supports a range of sparkling textures, from light, easy-drinking styles to more structured wines, though many market versions emphasize freshness and approachability.