Variety Show: Spotlight on Glera (AKA Prosecco)

StefanoToday’s grape in the limelight of our Variety Show is Glera, formerly known as Prosecco.

1. From Prosecco To Glera: What’s In a Name?

Up until recently, Prosecco was the name for three things: the wine, its main grape variety and the homonymous village near the town of Trieste (in the Italian region of Friuli) that probably gave the wine and the grape their name. Relatively easy so far.

Then in 2009, with Prosecco’s popularity and sales soaring (in 2011 the overall production of Prosecco was about 265 million bottles, 55% of which were exported), the consortium of Prosecco producers obtained an official change in the name of the grape variety, from Prosecco to Glera, so that Prosecco would only be the name of the wine (and not of the grape variety too) and could therefore be reserved for its designation of origin, thus preventing other producers from other Italian regions or other countries from calling their sparkling wines Prosecco.

2. Glera’s DNA Profiling

The main grape variety that is used in the production of the wine Prosecco was called Prosecco Tondo (now Glera) which DNA profiling has shown to be identical to a rare variety that is indigenous to the Istria region of Croatia named Teran Bijeli. This evidence supports the theory of an Istrian origin for the Prosecco/Glera grape variety. Glera is a partly-aromatic white-berried grape variety.

Other grapes that may be used in the production of the wine Prosecco and that used to be considered clonal variations of Prosecco Tondo, but DNA analysis has proved to be distinct varieties, are Prosecco Lungo and Prosecco Nostrano (the latter, by the way, has been proven to be identical to Malvasia Bianca Lunga).

(Information on the grape variety taken from Wine Grapes, by Robinson-Harding-Vouillamoz, Allen Lane 2012 – for more information about grape varieties, check out our Grape Variety Archive)

3. The Three Prosecco Appellations

Prosecco wine is made in two Italian DOCG appellations and in one more loosely regulated inter-regional DOC appellation, as follows:

  • Prosecco di Conegliano Valdobbiadene (or simply Prosecco di Valdobbiadene) DOCG in the Veneto region, near the town of Treviso;
  • Prosecco dei Colli Asolani DOCG in the Veneto region, near and including the town of Asolo;
  • Prosecco Spumante DOC, an appellation which covers a vast territory stretching between the regions of Veneto and Friuli.

The regulations of the two DOCG appellations require that their Prosecco wines be made for 85% or more from Glera grapes, to which up to 15% of Verdiso, Bianchetta Trevigiana, Perera or Glera Lunga white-berried grapes may be blended. The regulations of the DOC appellation are similar but permit that a few additional grape varieties be blended to the Glera base grapes, as follows: Chardonnay, Pinot Bianco, Pinot Grigio or Pinot Noir.

4. Prosecco As a (Generally) Charmat-Martinotti Method Sparkler

Prosecco is one of the main examples of a sparkling wine made according to the so-called Charmat-Martinotti Method production process, although there are a few producers who also make some very good Classic Method Prosecco’s (including Valdo‘s excellent Numero 10 – check out our post with a full review). Compared to the Classic Method, the Charmat-Martinotti Method is a quicker and cheaper production process for sparkling wine, which is known to maximize primary (or varietal) aromas although it generally sacrifices the wine structure and the finest perlage. For more detailed information, please refer to our post on the Charmat-Martinotti Method.

5. Recommended Prosecco Producers

Recommended producers of outstanding Prosecco wines include, among others of course:

Adami, Prosecco di Valdobbiadene Superiore Brut “Rive di Farra di Soligo Col Credas” DOCG ($21)

Le Colture, Prosecco di Valdobbiadene Superiore di Cartizze Dry DOCG ($30) – Click for a full review

Montelvini, Prosecco di Asolo Superiore Millesimato Extra Dry “Venegazzù” DOCG NV ($15) – Click for a full review

Nino Franco, Prosecco di Valdobbiadene Superiore Brut “Vigneto della Riva di San Floriano” DOCG ($28)

Valdo, Prosecco Brut Metodo Classico “Numero 10” DOC (€18) – Click for a full review

 

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0 thoughts on “Variety Show: Spotlight on Glera (AKA Prosecco)

  1. laurasmess

    So interesting Stefano. I loved Prosecco when I tried it in Italy, I had no idea that the grape was renamed! Really cool to know some of the facts behind the fruit that goes into the wines we drink. I really like this new series 🙂 Thanks for sharing with us!

    1. Stefano Post author

      Thank you, Laura: I am really glad that you are enjoying this new series! Admittedly it’s a little geeky, but I find this little known information pretty cool! 😉

  2. Just Add Attitude

    An interesting and informative post Stefano. I had no idea that Prosecco, the grape, in now know as Glera. The name change makes sense form the Prosecco producers’ point of view so I can understand why they decided to rename it. 😉

    1. Stefano Post author

      Thank you, dear B. There has been a lot of talk in the wine world about this name change, but I agree with you that it does make sense, at the very least from a commercial standpoint. 😉 I am glad that you found this interesting!

  3. Margot @ Gather and Graze

    I think it’s wonderful that you’ve started this series of posts Stefano… great work! It’s so interesting to learn about the background, story and history of different grape varieties, written in such an easy to read and engaging manner.

  4. Mary

    This was very interesting, amazing how fast their sales rose. Prosecco sounds like an interesting place – enjoyed your description of the wine and varieties.

    1. Stefano Post author

      Thank you, Mary. You are absolutely right, Prosecco’s spike in popularity is nothing short of amazing. It is interesting how certain wines or varieties start “trending” at a certain point (Prosecco or Moscato, for instance) while others tend to fall out of favor (as in the case of undeservedly bashed Merlot)… I am happy that you enjoyed the read! 🙂