Perera is a white grape of Veneto, grown in the hills of Conegliano, Valdobbiadene and Asolo in the province of Treviso. It is a minor variety used in small amounts in Prosecco, where it adds fruit and aroma to Glera, and is only rarely bottled on its own.
The name comes from the Italian pera, "pear". It is usually explained by the pear aroma of its wine, or by the shape of its berries. Perera is one of the traditional local grapes of the Prosecco hills, along with Verdiso and Bianchetta, which growers once planted together with Glera in the same vineyards. Each brought something different: Perera gave perfume and softness, while the others added acidity or helped in cool years. As Glera became dominant in the 20th century, these grapes declined. Today some producers keep old vines or replant them to make wines with a more traditional character.
Perera grows almost only in the province of Treviso: in the steep hills between Conegliano and Valdobbiadene, and around Asolo and the Montello. The vineyards are on marl, sandstone and clay soils. Plantings are small and often consist of old vines mixed in with Glera.
The grape ripens early and has fairly low acidity, so it is valued for aroma rather than freshness.
On its own Perera would be soft and perfumed but lack freshness. In a Prosecco blend it adds a fuller fruit aroma and a rounder feel to the crisp, lighter Glera. Wines that include it are best drunk young.
You will usually find Perera as part of a Valdobbiadene or Conegliano Prosecco Superiore made from Glera with traditional local grapes, often in col fondo or vineyard-selection wines. Look at the back label for the grapes used. Producers worth knowing include Andreola, Ca' dei Zago, Duca di Dolle, Sorelle Bronca, Silvano Follador, Ruggeri and Bele Casel.
Perera is blended with Glera, together with Verdiso and Bianchetta. Read our best Prosecco wines, the Italian sparkling wine guide, or browse the grape varieties index.