The grape behind Prosecco. Usually made by tank fermentation (the Charmat method), it shows white peach and pear fruit with a light mousse. Rather than the yeasty complexity of Champagne, the style keeps the aroma of the grape itself.
The variety itself was once called Prosecco, but a 2009 EU reform renamed it Glera, an older synonym, so that "Prosecco" could be protected as a place name rather than a grape name. Its heartland is the hills of Conegliano Valdobbiadene in the Veneto.
Hard to beat as an aperitif. It is not asking to be judged for Champagne-like complexity; the pleasure is the straightforwardness of the fruit. Serve it well chilled and open it before the food arrives.