Glera

Glera/Prosecco makes the typically light and frothy sparkling, mostly off-dry white that everybody is familiar with, but can also make a rather neutral, lemony still white as well. Either way, the concentration and flavour is best when not mass-produced and made with care around Valdobbiadene and Conegliano in the Veneto of northern Italy. Prosecco lends itself to fruity young sparklers made quickly under the Charmat method rather than the bottle-maturing regime of champagne and crémant. The style therefore is different and shouldn’t be confused.