Perera

Perera is one of the charming traditional grapes of the Prosecco hills, a fragrant white variety valued for the fruit and aromatic lift it brings to the region’s sparkling wines. Named for the gentle pear-like character of its juicy berries, it is a rediscovered treasure of the Treviso countryside. For drinkers keen to look beyond Glera and understand the full palette of Prosecco, Perera is a delightful and aromatic find.

Origins and history Perera is an indigenous grape of the Prosecco hills of the Veneto, long grown as a complementary variety in the vineyards around Valdobbiadene and Conegliano. Its name is thought to derive from the subtle pear-like taste of its juicy pulp, or perhaps from the shape of its berries, which resemble an inverted pear. It was traditionally part of the region’s mixed vineyards, valued for the aromatic generosity it added to the local wines.

A rediscovered aromatic The arrival of phylloxera in the late nineteenth century devastated the vineyards of the Veneto, and Perera, particularly susceptible to the plague, very nearly vanished from cultivation. For decades it lingered as little more than a footnote, until passionate local winemakers rediscovered its potential for high-quality sparkling wine. Today it is once again a permitted and prized blending variety in the region’s finest Prosecco.

Appearance and structure When vinified, Perera produces wines of straw-yellow colour with golden highlights, a vibrant and inviting appearance that hints at its aromatic depth. On the palate it is fuller-bodied yet harmonious, with a rounded mouthfeel and a persistent, fruity finish. In contrast to the leaner, more acidic grapes of the blend, Perera contributes richness and a generous, fruit-driven texture.

Aromatic profile The nose is intensely fruity and expressive, showing notes of pear and apple alongside delicate floral tones. This aromatic generosity is Perera’s chief gift, lifting and enriching the sparkling wines to which it is added. Where Verdiso brings acidity and Glera delicate florality, Perera contributes ripe, fragrant fruit, rounding out and enlivening the finished blend.

In the vineyard The Perera vine shows considerable vigour and a late-ripening cycle, which suits it well to the cool autumn nights of the Prosecco hills. It is, however, sensitive to irregular berry development, which can make its yields less predictable and helps explain its historic scarcity. Grown on the region’s well-exposed hillside sites, it rewards careful cultivation with fruit of real aromatic intensity.

In the cellar Perera is used chiefly as a blending component, vinified to preserve its fragrant, fruity character before being combined with Glera and other local grapes for sparkling wine. Its role is to lift aromatics and add fruit-forward richness, balancing the freshness of Verdiso and the floral elegance of Glera. Permitted as a modest share of the blend, it helps shape the character of the finest regional Prosecco.

Key expressions

• An aromatic, fruit-lifting component of quality Prosecco.
• Valdobbiadene and Asolo sparkling blends.
• Rare varietal bottlings showing its pear-scented charm.
• Traditional blends balancing Verdiso and Glera.

The question of aging Perera is a grape for freshness and immediate charm, and the wines in which it appears are made to be enjoyed young, while their fragrant fruit is at its most vivid. This is not a variety built for the cellar; its appeal lies in its aromatic, fruit-forward generosity. Drunk young, whether in a sparkling blend or a rare varietal, it offers its pear-scented character at its most expressive.

At the table Perera’s fragrant fruit and rounded texture make it, and the Prosecco it enriches, delightful aperitifs and versatile companions to the Venetian table. They flatter fried snacks, cured meats, seafood and lighter fare, their fruit and gentle bubbles refreshing the palate. The grape’s aromatic lift makes such wines especially inviting. Serve well chilled to accentuate their fresh, fruity charm.

Why it matters Perera is a rediscovered gem of the Prosecco hills, a fragrant grape rescued from near-oblivion to enrich the region’s sparkling wines with its ripe, pear-scented fruit. It is a reminder that great Prosecco depends on a palette of characterful native varieties, not Glera alone. For those exploring the aromatic depths of Italy’s most famous fizz, Perera is a charming and rewarding discovery.