The Perera grape is famously known as “Pevarise”, cultivated in the area of Valdobbiadene in the province of Treviso in the beautiful land of Veneto, Italy.
This old variety of Veneto is usually used to perfume passito and sparkling wines in the Prosecco country.
Once, this grape variety was mostly present in this area particularly in Santo Stefano and San Pietro di Barbozza and was also sought-after because of the quality of its berries.
This grape vine was attacked by the group of phylloxera, which is called sap-sucking insects in leaves of grapevine and became the reason why Perera disappeared.
The name originated from “pera” meaning “pear”, because the shape of its bunch looks like an inverted pear and believed to be inspired by the taste of its berry pulps.
When Perera grapes were discovered, they were used in blends together with Verdiso and Glera in the DOC and DOCG appellations of most Prosecco wines.
This grapevine is widely spread between the areas of Conegliano and Valdobbiadene in the province of Treviso, northern part of Italy; recognized as the heart of Prosecco.
Perera is a vigorous and a late ripening grape variety; can be easily affected by “flavescence doree”, which is a bacterial disease of vines as well as downy and powdery mildews.
The berry is white, medium, spheroid in shape with very glistening, yellow-golden skin. The bunch’s size is medium to large, cone-shaped or pyramidal, with one or two wings packed with medium-large, quintuple, three-lobed leaf.
The production of Perera is not done consistently because of its sensitivity and possible attack of problem in grape bunches called millerandage.
Perera contributes straw-yellow color with golden highlights to wines with intense and fruity aromas and flavors with full and harmonious finish.
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