The cultivation of Glera and the production of Prosecco wine have historical roots dating back to Roman times. Then In the 1800s, Prosecco wine gained popularity and recognition in the Veneto region. Traditionally, Prosecco was a still wine and it was enjoyed by the local population, and its production methods evolved over time.

While Prosecco is renowned for its sparkling version, there has been a come-back of still Prosecco. The production of still Prosecco involves fermenting the wine in tanks, similar to the Charmat method, but without the second fermentation that creates the bubbles. This results in a calm, non-sparkling wine that retains the fruity and floral characteristics of the Glera grape.

Still Prosecco offers a different tasting experience, showcasing the unique qualities of the Glera grape. The history of Prosecco still is intertwined with the broader history of Prosecco production in Italy, reflecting the evolution and diversification of this popular Italian wine.