Glera min. 85%

History, origins and identity of the Glera grape variety

The name Glera identifies the grape variety, while Prosecco is the name of the appellation and the wine made predominantly from this grape. For a long time, the variety was commonly called Prosecco; since 2009, following the reorganisation of the appellations, the name Glera has been officially adopted to distinguish the grape from the protected wine. Its origins are linked to north-eastern Italy, particularly the area between Veneto and Friuli-Venezia Giulia, where the cultivation of local white grapes has been documented for centuries.

Glera is a vigorous variety, characterised by large bunches and yellow-green berries with fairly thick skins. It generally ripens in the mid-to-late season and requires careful vineyard management: if yields are excessive, the wine can be simple and lacking definition; if yields are controlled and the site is favourable, clear aromas and a fine palate tension emerge. In the historic hillside areas, manual work, canopy management and the choice of harvest date have a decisive impact on final quality.

Terroir, climate and soils: why place matters

Glera's best-known territory is the hills between Conegliano and Valdobbiadene, in the province of Treviso. Here, vineyards lie on often steep slopes, with varied exposures and elevations that encourage temperature swings helpful for preserving acidity and aromas. The climate is influenced by cool currents from the Dolomites and the moderating effect of the Adriatic: an important balance in an area where grapes must ripen fully without losing their energy.

The soils are highly diverse, with marl, sandstone, clay, conglomerates and sediments of ancient marine origin. This complexity does not turn Prosecco into a heavy or tannic wine, but it can yield finer, more savoury and more persistent expressions. In the glass, territorial differences are perceived above all in the quality of freshness, the texture of the mousse and the length of the finish. In the flatland areas of the extensive DOC, by contrast, the profile more often tends towards floral and fruity fragrance, with greater immediacy.

What does Glera taste like: aromas, bubbles and styles

Glera produces wines with a pale straw-yellow colour, sometimes with greenish highlights when young. Typical aromas recall green and yellow apple, pear, white peach, citrus fruit, white flowers, wisteria and sometimes delicate herbs. In riper wines or those with higher residual sugar, notes of candied fruit, acacia honey and sweet almond may emerge. Its strength is not muscular concentration, but its ability to be aromatic, lively and pleasantly easy-drinking.

Most Prosecco is made using the Martinotti or Charmat method: the second fermentation takes place in large pressurised tanks, preserving Glera's fresh varietal aromas. There are spumante styles, which are more widespread, and frizzante styles, generally lower in pressure. The sugar level is essential: Brut and Extra Brut are drier; Extra Dry is actually softer and is often very well balanced with the grape's aromatic character; Dry is sweeter and suited to those seeking roundness. There is also Col Fondo, bottle-fermented on its own lees, which is more rustic, cloudy and savoury.

The main Prosecco appellations

Prosecco DOC covers a broad area of Veneto and Friuli-Venezia Giulia. It is the most widespread appellation and includes wines generally focused on freshness, drinkability and fruit. Within the DOC, the Treviso designation identifies wines made in the province of Treviso, while the Rosé style allows the addition of Pinot Nero within the limits established by the production regulations, offering profiles of red berries, pomegranate and greater structure than the classic white.

Conegliano Valdobbiadene Prosecco Superiore DOCG is the historic benchmark of the Treviso hills. Here, the landscape consists of slopes, small plots and vineyards that are often difficult to work. The appellation tends to express greater finesse and a stronger connection to place. Rive indicates wines from a single municipality or hamlet, or from a particularly suited specific area, with harvesting carried out exclusively by hand. Cartizze, in the municipality of Valdobbiadene, is a famous subzone for its balance of aromatic ripeness, softness and freshness. The other important DOCG is Asolo Prosecco Superiore, from the hills around Asolo: it often offers vertical, fresh wines with a fine mineral character.

How to serve it and pair it intelligently

Prosecco should not be served too cold. A temperature between 7 and 9 °C is ideal for most sparkling wines: it preserves the liveliness of the bubbles without muting the aromas. For a particularly complex hillside expression, or a Col Fondo, the temperature can rise to 9-10 °C. In service, I have often come across bottles left in ice for too long: the wine became sharp and almost anonymous. It is better to chill it gradually and use an ice bucket with water and ice, rather than ice cubes alone.

The best glass is not necessarily a narrow flute. A tulip-shaped glass, with a moderately broad bowl and a slightly tapered opening, allows pear, floral and citrus aromas to express themselves better while still maintaining good mousse persistence. At the table, Prosecco is more versatile than many people think: Brut or Extra Brut versions are excellent with light fried foods, raw seafood, vegetables and delicate cured meats; Extra Dry pairs well with aperitifs, young cheeses and sweet-and-sour dishes; Dry finds a fine place alongside not overly sweet desserts and dry pastries.

Frequently asked questions