Glera is a white grape variety best known as the principal grape used to make Prosecco in northeastern Italy. It is grown mainly in Veneto and Friuli-Venezia Giulia, including the Prosecco DOC area and the higher-quality Conegliano Valdobbiadene and Asolo DOCG zones. Glera produces wines with fresh acidity and delicate floral and fruit aromas, making it well suited to sparkling wine production.
Typical notes include green apple, pear, lemon, white flowers and sometimes peach. The grape is generally light to medium-bodied, with moderate acidity and a relatively delicate aromatic profile. Its fresh fruit character is preserved by the tank method commonly used for Prosecco.
Glera is the principal grape for Prosecco under the relevant denomination rules. In Prosecco DOC and the DOCG areas, other permitted varieties may be used in limited proportions. Most Prosecco is made by a second fermentation in pressurized tanks, which helps retain primary fruit and floral aromas. Glera can also be used in still and lightly sparkling wines under permitted categories.
Glera-based Prosecco is commonly fresh, fruity and sparkling, with sweetness ranging from Brut Nature and Brut to Extra Dry and Dry. It pairs well with aperitivo snacks, shellfish, fried seafood, prosciutto, light salads and delicate appetizers.
Example: serve Prosecco with fritto misto, oysters, prosciutto and melon, or use it as the sparkling base for a Bellini.
Glera is the grape variety. Prosecco is the protected wine denomination and style made primarily from Glera in its defined production area. The terms are related but not interchangeable.
Chef’s note: check the Prosecco denomination, sweetness level and whether the wine is Frizzante or Spumante when selecting it for service.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
