Glera

Glera is a white grape variety renowned as the principal grape in the immensely popular Italian sparkling wine, Prosecco. In fact, the grape was known as ‘Prosecco’ until its name changed in 2009.

Glera grapes are small, green-skinned gems that pack a powerful punch of aroma. Glera’s inherent bright acidity pierces through every sip, giving Prosecco its refreshing, palate-awakening quality. As the grapes ripen, they develop flavours ranging from crisp green apple to ripe pear and from delicate white peach to sweet honeydew melon, often tied together with a hint of captivating floral notes.

Glera is a grape variety that conveys a sense of joie de vivre in every glass of Prosecco it creates, playing a key part in crafting a sparkling wine that is approachable and universally loved.

While the Glera grape has found its way to several parts of the wine world, its true home is in northeast Italy, particularly the Veneto and Friuli Venezia Giulia wine regions. Within Veneto, the Prosecco DOC covers large parts of the region and even extends into Friuli. The grape also grows in the more precisely delimited regions of Prosecco Conegliano Valdobbiadene Superiore DOCG and Asolo Prosecco Superiore DOCG – both located in the hills of Veneto. The vineyards in these hilly areas are known for producing higher quality Prosecco due to their steep slopes, favourable exposure and unique soil composition.

Outside of Italy, Glera is grown in Slovenia and Romania, although in significantly smaller amounts. Several New World wine regions have also shown interest in Glera in recent years due to Prosecco’s global popularity. Countries such as Australia and Brazil are now growing Glera for their Prosecco-style wines. 

The environments where Glera vines thrive best are cooler climates that allow the grapes to retain their juicy acidity. The high rainfall of the northeastern Italian regions, where Glera primarily grows, means the grape often has to be trained high off the ground on pergolas to prevent diseases. More conventional training methods on wires are employed in other parts of the world.

The quality of Glera grapes can vary depending on the growing conditions and the vineyard yield. Lower yields generally produce grapes of higher quality, translating into more complex wines.

Glera-based wines, predominantly Prosecco, are known for their bright, fresh and vivacious character. They’re often light-bodied with high acidity and lots of bubbly charm.

Almost all wines made using Glera grapes are sparkling, either in the fully sparkling style (spumante) or lightly sparkling style (frizzante). Spumante sparkling wines are typically crisp and refreshing, while the frizzante style has a smoother texture with gentle bubbles.

Glera sparkling wines are made using the Charmat-Martinotti method, which sees the wine undergo a secondary fermentation in stainless steel tanks (rather than in the bottle as with Champagne). This process helps preserve the aromatic freshness that Glera wines are famous for. It leads to a wine bursting with lively fruit flavours, floral notes and a crispness that makes it exceptionally refreshing.

While Glera often plays a solo role in creating Prosecco, small amounts of other grape varieties can be blended in, such as Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga, Chardonnay, Pinot Blanc, Pinot Grigio and Pinot Noir.

Depending on the residual sugar levels, Glera-based Prosecco can range from Brut (very dry) to Dry (which, counter-intuitively, means slightly sweet). The acidity and fruitiness of the wine can also influence the perception of sweetness.

Glera offers a beautiful bouquet of aromas and flavours, ranging from crisp and light to juicy and rich. Primary flavours include green apple, pear, honeydew melon and white peach.

Some Proseccos, especially those from cooler, hillside vineyards, may have subtle floral notes of honeysuckle or acacia blossoms. There can also be a hint of tropical fruit, such as pineapple, or citrus fruit, such as lemon or lime.

An undertone of minerality is common in many Glera wines, reflecting the terroir where the grapes are grown. It’s often a subtle hint of wet stone or a chalky note that can add complexity and depth.

Glera-based wines, especially Prosecco, are typically intended to be enjoyed young while they have their vibrant, fresh charm. Whether served as an aperitif, used in cocktails such as the world-famous Bellini, or paired with food, Glera wines’ accessibility and vibrancy have secured their place in the hearts of wine lovers globally.

Prosecco and other Glera-based wines offer broad food pairing versatility due to their vibrant fruit flavours, lively acidity and bubbly character.

Prosecco is a perfect standalone aperitif or an accompaniment to a variety of starters. Think canapés, cheese boards, unsmoked charcuterie boards or light finger foods. It’s also a popular choice for brunch and can accompany everything from eggs benedict to smoked salmon bagels.

The high acidity and bubbles in Glera-based wines work great with various seafood dishes, including sushi and sashimi. It can also balance the heat of mildly spicy Asian dishes, making it an exciting pairing for Thai or Chinese food.

Prosecco is an excellent partner for chicken, turkey or pork, along with creamy pasta and light risotto dishes.

If serving Prosecco with dessert, choose an Extra Dry style and pair it with something fruity or dairy-based, such as a fruit tart, cheesecake or crème brûlée.

Discover more tasty food and wine pairing tips. 

Serve your Glera-based Prosecco chilled, typically between 6-10°C. This helps to enhance the wine’s fresh fruit flavours and vibrant acidity. If the wine is too warm, it can taste flat. Too cold, and it can mute the flavours.

Glera wines are typically served in a Champagne flute, which is designed to showcase the wine’s bubbles and help preserve the wine’s temperature and aroma.