Glera
Glera is a green grape variety, primarily known for being the main ingredient in Prosecco, the popular Italian sparkling wine. Originally, the grape was also called “Prosecco,” but the name was changed to Glera in 2009 to protect “Prosecco” as a geographical indication.
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Glera grape
Glera is a green grape variety, primarily known for being the main ingredient in Prosecco, the popular Italian sparkling wine. Originally, the grape was also called "Prosecco," but the name was changed to Glera in 2009 to protect "Prosecco" as a geographical indication.
Origin and Properties
Glera originates from the Veneto region in northeastern Italy, although it is also grown in nearby Friuli Venezia Giulia. The grape is highly prized for its ability to produce light, aromatic wines with freshness and a relatively low alcohol content. It has a predominantly floral and fruity profile, with notes of green apples, pear, white flowers and sometimes a touch of honey and almond.
Making Prosecco
Making Prosecco from Glera grapes involves several specific steps:
1. Harvest:
Glera grapes are typically harvested in late September, depending on the specific microclimate, to ensure a balance between acidity and sugar.
2. Pressing and Primary Fermentation:
The grapes are gently pressed and the must is fermented at controlled temperatures in stainless steel tanks. This first fermentation converts the sugars in the must into alcohol and releases carbon dioxide, which escapes.
3. Secondary fermentation (Charmat method):
To produce Prosecco, the Charmat method (or "Tank Method") is mainly used, where the second fermentation takes place in a closed tank instead of in the bottle.
During this process, sugar and yeast are added to the wine, which has already gone through the first fermentation. The tank is closed to capture the carbon dioxide that is formed, resulting in the sparkling characteristics of the wine.
This method is faster and more cost-effective than the traditional method used in champagne production and helps preserve the fresh and fruity character of the grape.
4. Filtration and Bottling:
After fermentation, the wine is filtered to remove yeast cells and other impurities, then quickly bottled to preserve freshness and sparkling characteristics.
Prosecco can range from very sweet to very dry, depending on the amount of sugar added after fermentation. The most common styles are "Brut" (very dry) and "Extra Dry" (medium dry).
Cultivation and Popularity
Due to the growing popularity of Prosecco, the Glera grape is now grown in other parts of the world including Brazil, Australia and Argentina, but the strictest rules for production are in Italy, where the name 'Prosecco' is protected.