Glera

Glera is a semi-aromatic, relatively neutral grape that shines through its gentle, refreshing character rather than boldness. Its aromas are subtle but inviting, with notes of green apple, pear, white peach, and melon, accented by delicate floral hints and a touch of citrus zest. On the palate, Glera delivers crisp, fruity flavors with lively, consistently high acidity and a perception of slight sweetness, even in dry styles, enhancing its fruit expression. With its light body, almost no tannin, and moderate alcohol (typically 8.5–12.5% ABV), Glera is tailor-made for sparkling wines that highlight freshness and pure fruit character.

Glera is best described as a semi-aromatic, relatively neutral grape, with a delicate yet vibrant character shaped by its regional origins and climate. Northeastern Italy brings out Glera’s signature orchard fruit flavors—crisp green apple, pear, subtle white peach, and hints of melon—alongside white blossom notes like honeysuckle and a citrusy lift reminiscent of lemon or grapefruit. The tank (Charmat) method can introduce gentle creamy, yeasty, or even occasional soapy and lager-like nuances, while a perception of slight sweetness often lingers, even in dry styles. Structurally, Glera is light-bodied with low tannin, moderate alcohol, and naturally high acidity, resulting in a refreshing and clean profile ideal for sparkling wine.

Glera’s character is shaped profoundly by its origin, with each key Italian region imparting distinct nuances to the varietal’s sparkling expression.

• Prosecco DOC: Broad plains across Veneto and Friuli-Venezia Giulia yield light, approachable wines with fresh fruit flavors, ideal for everyday enjoyment.
• Conegliano Valdobbiadene Prosecco Superiore DOCG: Steep hills and ancient soils between Conegliano and Valdobbiadene create concentrated, mineral-driven wines with heightened aromatic intensity and finesse.
• Asolo Prosecco Superiore DOCG: The rolling hills around Asolo produce elegant, structured sparkling wines, often noted for their fine bubbles and the region’s unique allowance for Extra Brut styles.
• Superiore di Cartizze DOCG: This small, prized subzone west of Valdobbiadene delivers the pinnacle of Glera quality, with complex, intensely aromatic wines shaped by its steep slopes and calcareous soils.

Prosecco’s lively bubbles and refreshing acidity make it a favorite for pairing with a wide variety of foods.

• Seafood and Fresh Fare: Its crispness and effervescence are perfect with shellfish, sushi, light salads, or even classic fish and chips, keeping your palate refreshed with each bite.
• Cheeses, Antipasti, and Poultry: Soft cheeses like Brie, salty Parmigiano, savory antipasti, and roasted or grilled chicken or turkey all find harmony with Prosecco’s clean, vibrant finish.
• Spicy, Asian, and Sweet Pairings: Slightly sweeter styles like Extra Dry or Dry balance moderately spicy Thai or Indian dishes and pair well with fruit-based desserts and pastries—just match the wine’s sweetness to your dish for the best results.

• Serving Temperature: Chill Prosecco to 38–46°F (3–8°C). For vintage bottles, a slightly warmer 45–50°F (7–10°C) can highlight complexity.
• Glassware: A tulip-shaped glass or standard white wine glass allows the vibrant aromas to shine. Avoid wide, shallow coupes to preserve bubbles.
• Decanting: Do not decant Prosecco, as it can lose its signature effervescence.
• Aging Potential: Enjoy Prosecco young—ideally within 1 to 3 years of production for peak freshness.
• Storage: Store bottles in a cool, dark place (45–65°F/7–18°C, ideally 55°F/13°C), with 50–80% humidity. Keep cork-sealed bottles on their sides and away from light.