Glera

The Glera grape is a white-skinned grape variety mostly renowned as the origin of Prosecco, a world-famous sparkling wine from Italy. This grape strain is native to the lush vineyards of Veneto and Friuli Venezia Giulia, two northern regions of Italy. Cousins of the Glera grape can also be found in countries like Brazil, Romania, Argentina, and Australia.

Glera has a long-standing presence in the history of wine, tracing back to ancient Rome. Still, it only gained its official name in 2009 to protect the regional authenticity of Prosecco. Under Italian law, Prosecco can only be so-called if it is made from at least 85% Glera grapes.

This grape provides a muscle for Prosecco's distinct fizzy character. Wines made from Glera typically exhibit a light-bodied, vibrant, and aromatic profile. In terms of sensory characteristics, Glera wines are recognised for their distinctive notes of green apple, honeydew melon, pear, and honeysuckle, marked by high acidity and a relatively low alcohol content.

Cultivation of the Glera grape can be a rather challenging ordeal. It tends to bud early, making it susceptible to sudden spring frosts. These grapes also have a proclivity for grey rot, requiring keen vineyard management to ensure healthy growth and yield. Despite these hurdles, Glera thrives in chalky, clayey soils, typically preferring hillside vineyards where the conditions contribute to their aromatic bouquet.

To maintain the freshness and effervescence of the wine, Glera grapes are usually harvested in late September. The winemaking process involves a second fermentation technique called the Charmat Method. This unique process is what imbues Prosecco with its iconic, vivacious effervescence.

In conclusion, the Glera grape is an integral component in Italian winemaking, lending its vibrant and fruity character to create the globally adored Prosecco. Despite the grape cultivation's challenges, the Glera's influence on the world's sparkling wines is undeniable.

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