Glera is the grape behind Prosecco, Italy's joyful, fruity sparkling wine from the Veneto. Made by the tank (Charmat) method rather than bottle fermentation, it keeps fresh, frothy, primary fruit — green apple, pear, white peach and white flowers — with soft bubbles and a light, easygoing charm. From everyday Prosecco DOC to the finer hillside Conegliano-Valdobbiadene DOCG, it is the world's favourite casual fizz.
Structure
| Body | The Charmat method's brief tank fermentation preserves Glera's fresh, floral fruit rather than building Champagne's toasty complexity. Most Prosecco is Brut or Extra Dry (off-dry); the steep DOCG hills of Conegliano-Valdobbiadene make the most refined, mineral examples. |
|---|---|
| Acidity | Medium, fresh. |
| Tannin | None (white sparkling). |
| Finish | Light, frothy and fruity, with apple and pear. |
| Aroma | Green apple, pear, white peach, white flowers and citrus. |
Serving: 6–8°C (43–46°F), well chilled. · Decanting: None; serve fresh and cold.
Prosecco Glera drinking window
| Tier | Drinking window |
|---|---|
| Prosecco DOC | Drink within 1 year, fresh. |
| Conegliano-Valdobbiadene DOCG | Best within 1–2 years. |
| Rive / Cartizze | Drink within 2 years. |
| Vintage | Drinking window |
|---|---|
| 2023 | Drink now. |
| 2024 | Drink now, fresh. |
| 2025 | Drink on release. |
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Prosecco Glera — questions answered
How is Prosecco different from Champagne?
Prosecco's bubbles come from a tank (Charmat) method that keeps fresh, fruity flavours; Champagne ferments in bottle for toasty, brioche complexity.
What grape is Prosecco made from?
Mainly Glera — formerly itself called 'Prosecco' until the name was reserved for the wine and region.
Should Prosecco be aged?
No — it is best fresh and young for its bright, frothy, primary fruit.
What food pairs with Prosecco?
Aperitivo snacks, fried seafood, prosciutto and light appetizers; it is also the base of a classic Bellini or Spritz.