La Gioiosa is a leader in Italy’s Prosecco. It sits in the heart of the Prosecco production region, in Italy’s northeast. The undulating hills of the region make it the perfect backdrop for La Gioiosa. Vineyards flank the roads and give us picture-perfect scenery. The area spreads across four provinces in Friuli-Venezia-Giulia and five provinces within the Veneto. La Gioiosa makes its home in the heart of Treviso in the specific area of Marca Trevigana. In the Italian language, La Gioiosa means “the joyous.”

The La Gioiosa history dates to the 1920s with a long history. The grandfather of La Gioiosa’s existing president Giancarlo Moretti Polegato purchased vineyards in the Treviso hills. Throughout that time and with the 20^th century, a new generation of the family came forth and enacted new technological advances. During the 20^th century, new wine developments occurred, including engaging in renewable energy resources. More than 60% of La Gioiosa’s energy use is from water and solar power. In addition, La Gioiosa has been awarded the Biodiversity Friend, an advanced certification assessing different land measures including soil fertility, pest control and water management to name a few. While maintaining its local roots, La Gioiosa is a global company. Sixty percent of its wine production is shipped to more than 110 different countries.

La Gioiosa Prosecco, pairing with many foods, provides a nice frothiness and dry finish.

La Gioiosa wines are from Treviso, Valdobbiadene, Asolo, and Cartizze. Its estate lies in the Crocetta del Montello estate in Treviso where its main headquarters lie, among billowing hills and bucolic beauty. Here is where the Glera vines grow as well as other varietals including the international Cabernet Sauvignon. Their land also encompasses the Valdobbiadene estate where it makes its renowned Prosecco Superiore DOCG. This area is declared a UNESCO World Heritage Site.

The Nervesa della Battaglia Estate, which sits along the Piave River, is where La Gioiosa earned its first Biodiveristy Friend certification. This area sits at the foot of the Montello hills. The Spilimbergo Estate sits along the eastern border of the Prosecco DOC winemaking area, in the Friuli-Venezia-Giulia. Here Glera, Pinot Grigio, Pinot Nero and Ribolla Gialla are grown.

Prosecco Production

With its expertise in the making of Prosecco DOC and Prosecco Superiore DOCG, La Gioiosa brings us a variety of selections. Grape harvesting, vinification and bottling take place entirely in the provinces of Treviso and Trieste. For all its wines, the winemaking team softly presses the grapes in a pneumatic press. Then the must is transferred into temperature controlled stainless steel tanks. The wines rest here until bottling and release. Its selections include Prosecco Superiore DOCG, Prosecco DOC, and Prosecco Rosato DOC.

Asolo Prosecco Superiore Extra Dry Millesimato DOCG – This beauty is its Superiore and comes from the Asolo Prosecco DOCG in the province of Treviso. Made from 100% Glera grape varietal, it has a beautiful effervescence and acidity which are influenced by the Dolomites. Straw yellow in color, it exudes notes of citrus and tropical fruits. Soft and fruit forward it comes in at 17g/L of residual sugar. It pairs well with shellfish, grilled white fish and grilled chicken rubbed with Mediterranean herbs.

Prosecco DOC Treviso Brut – This Prosecco, made also from the Glera grape variety, comes from the province of Treviso in the Prosecco DOC. It possesses a little more dryness than the Asolo Prosecco with 14g/L of residual sugar. Fresh on the palate, this rendition has a full frothiness with aromas of white flowers. The palate dances with an intermix of Golden Delicious apples, lemon and lime notes. The back palate has a fresh acidity which makes it a great partner for green salads with olive oil and balsamic dressing, roasted pork tenderloin, grilled shrimp and fresh fruit platters.

Prosecco Rosato Millesimato DOC – This is one of the first Rosè Proseccos produced. Made from the two grapes – Glera and Pinot Noir – the La Gioiosa Prosecco Rosato has a beautiful salmon hue that shines through the glass. Coming to life on the palate, it gives us notes of red berries and white plums. The nose emits rose petals and pink hydrangeas. The palate is full bodied. After the Glera grapes are whole cluster pressed, the Pinot Noir is pressed. The Pinot Noir grapes are then transferred to stainless steel tanks for a soft maceration to extract color and also some tannins. Dry, its residual sugar is at 12g/L.  A great partner for grilled tuna, pan seared lamb chops and risotto with asparagus.

La Gioiosa impresses us. To learn the full history of La Gioiosa, visit here.