Glera

Glera is a white grape best known as the backbone of Prosecco, the sparkling wine that put northeastern Italy on the global wine map. Its history stretches back to Roman times in the Veneto region, where it was long known simply as Prosecco. In 2009, the grape was officially renamed Glera to protect the Prosecco designation, tying the name to the place rather than the variety itself. The name Glera may come from the Latin glarea, meaning gravel, a nod to the stony soils where the vine has traditionally grown.

Today, Glera is closely associated with Veneto and Friuli Venezia Giulia, especially the hilly areas of Conegliano-Valdobbiadene and Asolo. These slopes and higher elevations help the grape retain its freshness and aromatic lift. While Glera is planted in small amounts elsewhere, its heart clearly remains in northeastern Italy, where the climate and terrain suit it perfectly.

The vine is vigorous and productive, forming large clusters of medium-sized berries. Glera grapes naturally produce light, aromatic wines, which is exactly why they shine in sparkling form. Aromas tend to be fresh and inviting, with green apple, pear, peach, and soft floral notes leading the way. The grape isn’t about power or weight; it’s about clarity, freshness, and drinkability.

In the glass, Glera really comes alive as Prosecco. Made mostly using the Charmat method, where bubbles form in large tanks, the wines are bright, gently frothy, and easygoing. Flavors lean toward citrus and orchard fruit, backed by crisp acidity and lively bubbles. Approachable, refreshing, and endlessly social, Glera has become a symbol of modern Italian sparkling wine—uncomplicated, cheerful, and very hard to resist.