The cellar

Top-rated Glera

Every wine

The highest-rated Glera bottlings we have reviewed, one per producer.

4.6 Veneto Adami Vigneto Giardino Rive di Colbertaldo Valdobbiadene Prosecco Superiore Brut Adami 4.6 Veneto Bisol Cartizze Valdobbiadene Superiore di Cartizze Bisol 1542 4.6 Veneto Col Vetoraz Valdobbiadene Superiore di Cartizze Col Vetoraz Spumanti

Good value

Glera under €25

The best-rated Glera bottles we have reviewed that sell for under €25, one per producer, from every region we cover.

4.4 Veneto Bisol Crede Valdobbiadene Prosecco Superiore Brut Bisol 1542 4.3 Veneto Bele Casel Col Fondo Asolo Prosecco Bele Casel 4.3 Veneto Bortolomiol Ius Naturae Valdobbiadene Prosecco Superiore Brut Nature Bortolomiol 4.3 Veneto Case Paolin Asolo Prosecco Superiore Extra Brut Case Paolin 4.3 Veneto Nino Franco Rustico Valdobbiadene Prosecco Superiore Nino Franco 4.3 Veneto Ruggeri Giustino B Valdobbiadene Prosecco Superiore Extra Dry Ruggeri and C. 4.2 Veneto Col Vetoraz Valdobbiadene Prosecco Superiore Brut Col Vetoraz Spumanti 4.1 Veneto Adami Bosco di Gica Valdobbiadene Prosecco Superiore Brut Adami

Region by region

Where Glera is made

2 regions, with their best Glera bottles and the estates that make them.

Wine and cheese

Cheese with Glera

Every cheese
Casatella Trevigiana Local tradition Qualigeo says Casatella goes well with white and sparkling wines such as Conegliano Valdobbiadene Prosecco. The cheese is soft, sweet and milky, and a dry Valdobbiadene's acidity and fine bubbles cut the creaminess between bites. Valdobbiadene Prosecco Superiore, Veneto: Adami Vigneto Giardino Rive di Colbertaldo Valdobbiadene Prosecco Superiore Brut · Nino Franco Primo Franco Valdobbiadene Prosecco Superiore · Bisol Crede Valdobbiadene Prosecco Superiore Brut
Montasio Local tradition Qualigeo lists Prosecco DOP among the wines of the Montasio zone that it is paired with. Young Montasio is milky and soft; a dry Prosecco's acidity and bubbles lift that richness and leave the mouth clean. Prosecco, Veneto: Adami Vigneto Giardino Rive di Colbertaldo Valdobbiadene Prosecco Superiore Brut · Bisol Crede Valdobbiadene Prosecco Superiore Brut · Nino Franco Primo Franco Valdobbiadene Prosecco Superiore
Schiz Our pick Schiz is browned in butter, finished with cream and eaten with polenta. A dry Valdobbiadene brings acidity and fine bubbles that cut the butter and cream and leave the plain milk flavour clear. Valdobbiadene Prosecco Superiore, Brut or drier, Veneto: Nino Franco Primo Franco Valdobbiadene Prosecco Superiore · Bisol Crede Valdobbiadene Prosecco Superiore Brut · Nino Franco Rustico Valdobbiadene Prosecco Superiore
Asiago Pressato Our pick Fresh Asiago Pressato is sweet and slightly tangy, with a soft, buttery paste. An Extra Dry Prosecco carries a touch of sweetness that meets the milky flavour, while its acidity and bubbles clear the butter from the palate. Prosecco Extra Dry, Veneto: Ruggeri Giustino B Valdobbiadene Prosecco Superiore Extra Dry · Bortolomiol Senior Valdobbiadene Prosecco Superiore Extra Dry · Bisol Relio Valdobbiadene Prosecco Superiore Extra Dry
Piave Our pick Piave Mezzano, aged two to six months, is turning savoury and intense but never spicy, with an aroma of alpine herbs. A Cartizze, off-dry with fine bubbles, sets its touch of sugar against the cheese's salt and leaves the palate clean. Valdobbiadene Superiore di Cartizze, Veneto: Nino Franco Grave di Stecca Valdobbiadene Superiore di Cartizze · Bisol Cartizze Valdobbiadene Superiore di Cartizze · Col Vetoraz Valdobbiadene Superiore di Cartizze

Plan the trip

Taste Glera where it grows

Tastings and tours in the regions above, and somewhere to stay.

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