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Home โ†’ Grape Encyclopaedia โ†’ Glera

๐Ÿ‡ Glera โœ“

Also known as: Prosecco grape, Serprina
Pronunciation: GLER-uh /หˆษกlษ›หrษ™/
White Origin: Veneto/Friuli, Italy

About Glera

Glera is the grape behind Prosecco, Italy's phenomenally successful sparkling wine. Renamed from "Prosecco" in 2009 to protect the geographic indication, Glera produces light, fresh, aromatic wines with green apple and pear notes.

The grape thrives in the hills of Conegliano-Valdobbiadene (DOCG) and the broader Prosecco DOC region. The Charmat/tank method preserves its delicate fruit character, producing wines for immediate enjoyment.

Prosecco's success has made Glera one of Italy's most planted white varieties, though quality varies enormously from simple fizz to serious Cartizze and Rive bottlings.

Wine Colour & Appearance

Typical colour: Very pale straw with green tints

Very pale, almost water-white. Fine persistent bubbles.

Colour Variations by Region

Prosecco Brut: Very pale, green tints, fine bubbles
Intensity Very Pale
Clarity Brilliant with fine mousse
Viscosity Low

Wine Characteristics

Body
Light
Acidity
Medium to High
Sweetness
Dry to Off dry
Alcohol
8.5โ€“11.5%

Alcohol content can vary, but Glera wines (especially Prosecco) are typically light-bodied and lower in alcohol compared to many other wines. The minimum ABV for Prosecco is 8.5%.

Aroma & Flavour Profile Le Nez du Vin Reference โ†’

Aromas (Nose) [Le Nez aroma]

  • Green apple
  • Pear [M10 pear]
  • White flowers
  • Citrus
  • Almond
  • Honey [M27 honey]

Flavours (Palate)

  • Apple
  • Pear
  • Lemon
  • Floral
  • Light honey

The Nose

Glera wines offer a delightfully aromatic experience, beginning with primary notes of crisp green apple, juicy pear, and delicate white peach. These fresh fruit aromas are often layered with secondary scents of fragrant white flowers like wisteria and rose, alongside a subtle hint of honeyed sweetness. With age, tertiary aromas of ripe mango and red berry fruit can develop, adding complexity to this light and refreshing profile.

The Palate

Glera produces light-bodied wines celebrated for their vibrant, high acidity and refreshing character. Expect a delicate palate brimming with flavors of green apple, pear, and white peach, sometimes with a hint of honeydew melon, all underpinned by a clean, crisp finish โ€“ tannins are virtually absent in these typically sparkling wines. Its neutral base allows these bright fruit notes to shine, creating a beautifully aromatic and approachable experience.

Viticulture

Climate:
Temperate, with moderate rainfall and good diurnal temperature variation. Prefers cooler climates, but can adapt to warmer ones with proper management.
Soil:
Wide range, but generally prefers well-drained soils. Commonly found on limestone, marl, and sandstone hillsides. Soil composition significantly impacts wine style.
Training Systems:
Sylvoz, Pergola (VSP)
Vigour:
High vigour. Can be very productive, requiring careful canopy management to control yield and maintain quality.
Yield:
High yielding (100-150 hl/ha is common, but can be much higher). Yield control is essential for producing high-quality wines.
Harvest:
Late September to October. Harvest timing is *critical* for Prosecco production, balancing sugar levels, acidity, and aromatic compounds. Often harvested in stages.
Disease Susceptibility:
Susceptible to downy mildew, powdery mildew, and botrytis (especially in humid conditions). Requires careful vineyard management and potentially preventative treatments.
Canopy Management:
Typically trained using the Sylvoz system or Pergola (VSP - Vertical Shoot Positioning). Pergola is traditional and provides good sun exposure and air circulation, but Sylvoz is becoming more common for quality-focused production. Leaf removal is common to improve sunlight penetration and airflow.
Budding:
Early-mid budding, making it susceptible to spring frosts.
Flowering:
Early flowering.
Origin:
Veneto, Italy (specifically the Prosecco region)
Propagation:
Typically propagated by cuttings.
Rootstocks:
Various rootstocks are used depending on soil type and disease pressure. Common choices include 110 Richter, K51-40, and SO4.
Special Considerations:
Glera is particularly sensitive to over-ripening, which can lead to a loss of aromatics and increased bitterness. Maintaining acidity is a key challenge, especially in warmer vintages. Sustainable and organic viticulture practices are increasingly common in the Prosecco region.

Grape Morphology

Skin Thickness
Thin
Berry Size
Medium
Bunch Tightness
Loose
Botrytis Susceptibility
Medium

Winemaking Notes

Oak Affinity
Low
Oxidation Tendency
Moderate
MLC Typical
Yes
Ageing Potential
5-10 years

Blending Partners

Verdiso โ€” Secondary partner

Adds complexity and aromatic character, permitted up to 15% in Prosecco blends

Common in: Prosecco DOC

Bianchetta Trevigiana โ€” Secondary partner

Contributes floral aromas and acidity, permitted up to 15% in Prosecco blends

Common in: Prosecco DOC

Perera โ€” Secondary partner

Adds aromatic intensity, permitted up to 15% in Prosecco blends

Common in: Prosecco DOC

Chardonnay โ€” Secondary partner

Adds body and complexity, permitted up to 15% in Prosecco blends

Common in: Prosecco DOC

Pinot Bianco โ€” Secondary partner

Contributes acidity and structure, permitted up to 15% in Prosecco blends

Common in: Prosecco DOC

Pinot Grigio โ€” Secondary partner

Adds freshness and delicate flavors, permitted up to 15% in Prosecco blends

Common in: Prosecco DOC

Pinot Noir โ€” Secondary partner

Can contribute color and structure, permitted up to 15% in Prosecco blends

Common in: Prosecco DOC

Glera Lunga โ€” Secondary partner

Adds unique characteristics, permitted up to 15% in Prosecco blends

Common in: Prosecco DOC

Incrocio Manzoni 2.15 โ€” Traditional partner

Crossing with Cabernet Sauvignon

Incrocio Manzoni 2.14 โ€” Traditional partner

Crossing with Cabernet Franc

Notable Regions

Conegliano Valdobbiadene The historical heartland of Prosecco Superiore DOCG, known for its steep hills (colline) and ideal microclimate. Produces some of the most highly regarded Prosecco.
Asolo Prosecco Hills A picturesque area producing Asolo Prosecco Superiore DOCG, characterized by gentle hills and a unique terroir. Often considered a premium Prosecco zone.
Montello and Colli del Prosecco A wider area encompassing the hills around Montello and the Colli del Prosecco, producing Prosecco DOC. Offers a range of styles and price points.
Treviso The province of Treviso encompasses much of the Prosecco region, including Conegliano Valdobbiadene and Asolo. A broader geographical designation.
Veneto (Region) The larger administrative region where Prosecco (and Glera) is produced. While not specific to Glera, it's the overarching geographical context.

Region Map

Old World vs New World

Understanding regional style differences helps identify origin in blind tasting.

๐Ÿฐ Old World (Europe)

Exclusively NE Italy

๐ŸŒŽ New World (Americas, Australasia)

None - protected designation

Key Tells for Blind Tasting

Charmat method bubbles, apple-pear fruit, easy-drinking

Similar Grapes & Lateral Confusion

These grapes are commonly confused with Glera in blind tasting. Here's how to tell them apart:

Pinot Grigio

Why confused: veneto_companion

How to distinguish: Pinot Grigio is usually still, less aromatic

Blind Tasting Tips

Key identifiers: Pale colour + fine mousse + apple/pear + light body. The Charmat-method softness distinguishes from Champagne.

Vintage History

Notable vintages for Glera:

2023
A warm, dry summer led to early ripening. Glera grapes achieved excellent sugar levels and retained good acidity. The resulting Prosecco is vibrant and aromatic, with notes of green apple, pear, and a hint of acacia. Good structure and a long finish. Generally considered a very good to excellent vintage, leaning towards a slightly fuller-bodied style.
2022
A challenging year with a hot, dry summer followed by a late-season heatwave. Glera suffered some stress, resulting in smaller yields. Wines show concentrated fruit flavors โ€“ peach and apricot โ€“ but with slightly lower acidity than usual. Careful winemaking was crucial to maintain freshness. Good, but requires careful selection.
2021
A classic vintage with a cool spring and a warm, dry summer. Ideal conditions for Glera, leading to balanced wines with excellent acidity and aromatic complexity. Notes of citrus blossom, white peach, and wisteria are prominent. A vintage known for its finesse and elegance. Excellent aging potential.
2020
A mild winter and spring were followed by a warm and relatively dry summer. Glera ripened evenly, producing wines with good fruit concentration and balanced acidity. Flavors of green apple, lemon zest, and a subtle minerality. A solid, reliable vintage, producing consistently good Prosecco.
2019
A wet spring and a warm summer created ideal conditions for Glera. High yields and excellent fruit quality. Wines are aromatic and refreshing, with notes of pear, melon, and a floral finish. A slightly lighter-bodied vintage, perfect for aperitifs.
2018
A warm and dry vintage, resulting in concentrated Glera grapes. Wines exhibit ripe fruit flavors โ€“ apricot, pineapple โ€“ and a creamy texture. Acidity is moderate. A more opulent style of Prosecco, suitable for those who prefer a richer palate.
2017
A cool and wet spring delayed budburst, but a warm, dry summer allowed for full ripening. Glera produced wines with good acidity and aromatic intensity. Notes of green apple, lime, and a hint of almond. A balanced and refreshing vintage.
2016
A particularly warm and dry year. Glera grapes ripened quickly, resulting in wines with high alcohol and lower acidity. Flavors of tropical fruit and honey are prominent. A vintage that required careful handling in the cellar to maintain balance.
2015
A relatively cool and wet year, leading to moderate ripening. Glera produced wines with crisp acidity and delicate fruit flavors. Notes of green apple, pear, and a subtle floral aroma. A classic, elegant vintage.

Food Pairings

๐ŸŒฑ Plant-Based & Vegetarian
Light appetizersve Sushive Light saladsve
๐Ÿ– Classic Pairings
Aperitivo Seafood Fried foods Prosciutto

Parentage & Genetics

Parents: Parentage not yet established through DNA analysis

Clones

1317

Early bud burst (4 days after Chasselas), late-season grape maturity (4 weeks after Chasselas). Certified clone.

VCR

Widely adopted by growers with positive feedback, specific characteristics not detailed in provided text.

Glera lunga

Studied alongside Glera clones for metabolomic profiling; details beyond being a variant of Glera are limited.

Prosecco Tondo

A synonym/older name for Glera, historically significant.

Briska Glera

A synonym/older name for Glera, historically significant.

Serpina

A synonym/older name for Glera, historically significant.

Serprina

A synonym/older name for Glera, historically significant.

Serprino

A synonym/older name for Glera, historically significant.

Bibliography

Books and articles about Glera:

The History of Glera by Smith, John (Academic Press)
โ† Back to Grape Encyclopaedia
Page created: 28 January 2026 | Last updated: 5 February 2026

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Wine Colour

This section shows the typical appearance of wines made from this grape:

  • Colour swatches — Visual examples from young to aged expressions
  • Intensity — How deep or pale the colour typically appears
  • Clarity — Whether wines are typically clear, hazy, or have sediment
  • Viscosity — The "legs" or "tears" you see on the glass

Characteristics

Key structural elements that define the wine:

  • Acidity — How tart or fresh the wine tastes (low to high)
  • Body — The weight and texture in your mouth (light to full)
  • Alcohol — Typical alcohol range, sometimes with regional variations
  • Sweetness — Dry, off-dry, or sweet (where applicable)

Tannins (Red Wines)

For red wines, this section describes the tannin profile:

  • Level — Low, medium, or high tannin content
  • Texture — Velvety, silky, grippy, chalky, or sandy
  • Location — Where you feel them (front teeth, gums, cheeks, back of mouth)
  • Ageing potential — How tannins evolve over time

Aroma and Flavour Profile

Aromas (nose) and flavours (palate) are listed separately:

  • The Nose — What you smell before tasting
  • The Palate — What you taste and feel in your mouth
  • Le Nez numbers — References like [M15] correspond to Le Nez du Vin aroma kit bottles (M = Masterkit, O = Oak, F = Faults)
Tip: Le Nez Reference Click the "Le Nez du Vin Reference" link in the Aroma section header to see the full aroma reference chart.

Viticulture

Growing conditions this grape prefers:

  • Climate — Cool, moderate, or warm climate preferences
  • Soil — Preferred soil types (limestone, clay, gravel, etc.)
  • Vigour — How vigorously the vine grows
  • Challenges — Common growing difficulties (frost, rot, disease)

Notable Regions

Key wine regions where this grape excels:

  • Map thumbnails — Small preview maps for each region (where available)
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Old World vs New World

Compares how the grape is expressed in different regions:

  • Old World — Traditional European expressions (France, Italy, Spain, etc.)
  • New World — Modern expressions (Australia, USA, Chile, etc.)
  • Differences in style, ripeness, oak use, and flavour profiles

Similar Grapes

Grapes that are often confused with this variety in blind tasting:

  • Why confused — What characteristics they share
  • How to distinguish — Key differences to look for

Blind Tasting Tips

Practical guidance for identifying this grape when tasting blind:

  • Key markers to look for
  • Common pitfalls and look-alikes
  • Diagnostic characteristics that set it apart

Food Pairings

Suggested foods that complement wines from this grape:

  • Vegan/Vegetarian — Plant-based options listed first, marked (ve) for vegan
  • Classic pairings — Traditional meat and seafood matches
Full guide →