Glera
Glera (Italian pronunciation: [ˈɡlɛːra]) is a white grape variety most widely recognised as the principal component of Prosecco, the sparkling wine produced in north-eastern Italy. Formerly known under the same name as the wine it created, its official designation was changed to Glera in 2009 to protect the geographical indication of Prosecco[1].
History
The grape has been cultivated in the Veneto and Friuli regions of Italy for centuries, where it was historically referred to as Prosecco, after the village near Trieste from which it was thought to originate[2]. Its renaming to Glera was both a revival of an older synonym and a legal measure, ensuring that “Prosecco” would designate the protected wine rather than the grape itself[3].
Viticultural traits
Glera is characterised by large, pale green berries with a relatively thin skin. The vine is vigorous and tends to produce high yields, a feature that historically limited concentration in the resulting wines[4]. It requires careful vineyard management to balance ripeness and acidity, with harvests typically taking place later in the season compared to many other white varieties.
Regional significance
The variety is most closely associated with north-eastern Italy, particularly the Veneto region and the Friuli Venezia Giulia. Within the Prosecco DOC and the more prestigious Conegliano Valdobbiadene Prosecco Superiore DOCG, Glera must account for at least 85% of the blend, though in practice it is often used exclusively[5]. Its adaptability to hillside vineyards and temperate climates has made it central to the identity and economy of these areas.
Role in winemaking
Glera is valued for its high natural acidity, moderate alcohol potential, and delicate aromatic profile. Wines are typically light-bodied with floral and green fruit notes, qualities that lend themselves particularly well to sparkling production using the Charmat method[6]. While most widely consumed as Prosecco, still versions are also made, though in much smaller quantities. The grape’s relatively neutral flavour allows the freshness of its acidity to define the style.
See also
References
- ↑ Caprara, Glera e Prosecco: Identità di un vitigno, Edizioni Biblos, 2011, ISBN 978-8883428572.
- ↑ Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012, ISBN 978-0062206367.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Stevenson, The Sotheby’s Wine Encyclopedia, 5th ed., DK, 2011, ISBN 978-0756686840.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.