/ɡlˈɛra/
- Ghera
- Glere
- Prosecco
- Prosecco Balbi
- Prosecco Bianco
- Prosecco Nostrano
- Prosecco Tondo
- Proseko Sciprina
- Serpina
- Uva Pissona
White
The earliest reference to the word Prosecco linked with Veneto dates back to Aurelian Acanti’s dithyramb “Il roccolo” (1754), where it portrays the “melaromatico Prosecco” cultivated near Monte Berico by Count Jacopo Ghellini.
Glera plays a significant role in the blend used for crafting the sweet passito known as Torchiato di Fregona.
Additionally, Glera was involved in a crossing with Cabernet Sauvignon, resulting in the creation of Incrocio Manzoni 2.15.
A superb Prosecco, crafted from Glera, evokes notes of green apples and white peaches, which is why the renowned Bellini cocktail is concocted with Prosecco and white peach juice.
High hillside vineyards with full southern exposure allow Glera to develop unusually complex and refined fragrances and flavours, especially compared to those found in many wines made in flatland vineyards or other terroirs.
Prosecco is available in various sweetness levels, categorized as extra brut (the driest), brut, extra dry (off-dry), and dry (the sweetest).
Visual Flavour Profiles:
