WineGuessrPlay →White grape variety
Glera
Also called Prosecco (former name), Serprina, Prosecco Tondo
Glera is a white grape from northeast Italy, the main grape of Prosecco, which must contain at least 85% Glera. It gives light, fresh sparkling wines with apple, pear and white peach notes. It was officially renamed from Prosecco to Glera in 2009 to protect the Prosecco name.
| Color | White (green-skinned) |
|---|---|
| Origin | Northeast Italy, probably the village of Prosecco near Trieste |
| Body | Light |
| Acidity | Medium to high |
| Typical aromas | green apple, yellow apple, pear, white peach, apricot, white flowers |
| Key regions | Veneto (Italy), Friuli-Venezia Giulia (Italy), Conegliano Valdobbiadene (Italy), Asolo (Italy) |
Origin and history
Glera probably comes from the village of Prosecco, near Trieste on the border between Italy and Slovenia. For a long time the grape itself was called Prosecco. In 2009 the European Union officially renamed the variety Glera, at the same time as Conegliano Valdobbiadene was promoted to DOCG. The change turned Prosecco into a protected geographical name, so that producers outside the designated Italian area could no longer label their wine Prosecco by naming the grape. Other synonyms include Serprina and Prosecco Tondo.
Where it grows
Glera is grown across nine provinces of Veneto and Friuli-Venezia Giulia, the zone of the Prosecco DOC. The steep hills between Conegliano and Valdobbiadene, in the province of Treviso, produce Conegliano Valdobbiadene Prosecco Superiore, a DOCG since 2009; these hills became a UNESCO World Heritage Site in 2019. Asolo Prosecco is the second DOCG, also created in 2009. The protected name ties Prosecco to this corner of north-eastern Italy.
Taste, wine styles and food
Glera is a fruity, aromatic grape, and most of it becomes sparkling wine. Prosecco must contain at least 85% Glera. Unlike Champagne, it is usually made by the Charmat-Martinotti method, with the second fermentation in large stainless steel tanks, which keeps the fresh fruit aromas of apple, pear and white peach and costs less than bottle fermentation. Sweetness levels are confusingly named: Brut is the driest (under 12 g/l of sugar), followed by Extra Dry (12–17 g/l) and Dry (17–32 g/l). Prosecco is drunk young, as an aperitif, in spritz cocktails, or with light starters and seafood. See the Champagne vs Prosecco vs Cava guide.
Wines made with Glera (1)
WineGuessr lists 1 wine made with Glera, all from Italy.
Glera: questions and answers
What grape is Prosecco made from?
Prosecco is made mainly from Glera, which must make up at least 85% of the wine. Up to 15% of other permitted grapes may be added.
Is Glera the same as Prosecco?
Glera is the grape and Prosecco is the wine. The grape was itself called Prosecco until 2009, when it was renamed Glera to protect the wine's name.
How is Prosecco made?
Most Prosecco is made by the Charmat-Martinotti method, with the second fermentation in large pressurised tanks rather than in each bottle as in Champagne.
Is Extra Dry Prosecco sweeter than Brut?
Yes. Extra Dry Prosecco has 12–17 g/l of sugar, more than Brut, which has under 12 g/l.
Other white grapes
All grape varieties →Sources: en.wikipedia.org, en.wikipedia.org
Last reviewed October 2026.