About Me


Gavin Hubble - (BSc & Post Grad. Business Marketing) - I started working in the wine industry over 23 years ago in New Zealand. Working in; wine retail, sales, wine production, label & packaging design, marketing, wine buying, consulting and wine education. I am responsible for the Brand Health of 60+ wine brands distributed here in New Zealand. Wine Brands from New Zealand, Australia, France, Italy, Spain, Portugal, Chile and Argentina. I work closely with the Trade Industry - (Retail Stores & Restaurants) introducing, educating and positioning exciting and unique brands to wine enthusiasts all over the world.

Sunday, September 15, 2013

Glera:

Glera is a white grape variety of Italian origin, which until 2009 was typically referred to as Prosecco. Glera is a rather neutral grape variety which is mainly grown for use in sparkling Italian wine styles, frizzante or spumante, from the various Prosecco DOC and DOCG areas, plus still wines also exist. It is grown mainly in the Veneto region of north Italy, traditionally in an area near Conegliano and Valdobbiadene, in the hills north of Treviso.
Glera is an old variety, with its former name Prosecco being derived from the village Prosecco near Trieste, where the grape in thought to have originated. It has been proposed that it was grown in Roman times and now ranks about thirtieth in importance among the country's some 2000 grape varieties.
 
    

Prosecco was traditionally used as the name for both the grape variety and the sparkling wine produced primarily from it. Prosecco di Conegliano-Valdobbiadene, Prosecco di Conegliano and Prosecco di Valdobbiadene all had DOC status, and there was also an IGT zone surrounding it. When the higher DOCG status was sought for Prosecco di Conegliano e Valdobbiadene, it became a complication that the grape (which is now grown over a larger area) and the protected designation of origin had the same name. To resolve the issue, the old synonym Glera was officially adopted for the variety as the same time as the DOCG was approved in 2009. The change was also made to reduce the possibility of sparkling wines of other origin being labeled as 'Prosecco' by using the grape variety's name. The name change is a move along the lines of the reservation of the term champagne only for wines made in the Champagne region of France.
Glera is a white grape with lower acidity levels, and generally grown in warmer climates than those varieties used for methode traditionelle. Grapes with lower acid levels are said to be softer as a result of the lighter body feel that is sensed from the reduced grape structure. It is this softer structure that is precisely what is appreciated about Prosecco, it also carries less acidic mouth tang. As a result of the softer structure, Glera needs a less demanding process to infuse it with those precious bubbles. When treated with a secondary fermentation in bottle, a grape with these softer structural elements ends up cloudy both in colour and in flavour. Using the metodo Italiano method - Prosecco is not only softer than sparkling wines made with double fermentation, it also results in a more affordable wine.

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