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Sitting at the helm is one of the top-five most well-known producers of Prosecco in the world: La Gioiosa (“The Joyous”). The Moretti Polegato family, who has owned and operated the estate since 1974, has been recognized as one of post-war Italy’s esteemed “business leaders” by the Italian Chamber of Commerce for their role in popularizing Prosecco throughout the world. But with a modern eye set on innovation, La Gioiosa is also developing ways to care for and preserve the biodiversity it relies on. In addition to Prosecco La Gioiosa’s commitment to limiting its carbon footprint, it simply produces some of the most diverse, exciting, forward-thinking sparkling wines with unique flavor profiles representative of the terroir. GHI TIP: Prosecco is best served chilled (between 6-8C), and is best consumed immediately to enjoy the vibrant bubbles. But not all Glera are alike. The same grape from a variety of nearby vineyards boasts unique flavor profiles simply because of the biodiversity specific to each estate. Many producers of Prosecco blend Glera from all around the region, standardizing the taste and profile because it’s simply an easier approach to production. La Gioiosa, however, takes infinite care in their meticulous production, ensuring that each estate produces Prosecco made entirely with the Glera from that specific vineyard. This yields unique flavor profiles representative of the natural land on which the grapes were grown and harvested.
La Gioiosa Wines | La Gioiosa
Notably, La Gioiosa owner Giancarlo Moretti Polegato was the first to propose a Prosecco rosé to the Prosecco DOC consortium, recognizing a gap in the market. La Gioiosa had been growing Pinot Noir for more than four decades. Because the Glera and Pinot Noir are co-fermented, as opposed to being blended after fermentation, Polegato was confident in the wine’s remarkable freshness, depth, and nuance, which pairs nicely with complex dishes and meat entrees.The estates commit to viticultural practices that have a low environmental impact that safeguards the unique biodiversity of the region—the wildlife, the terrain, and yes, the vines. Additionally, it’s the only way to permit the land exclusive to each estate to express itself in the most natural way. A Brief and Bubbly History of Prosecco Prosecco is inherently Italian and an expression of terroir, especially when choosing not to blend estates but honor the biodiversity of each. It is the care in production and appreciation for the land that lends itself to Proseccos growing in popularity. It’s accessible, fresh, and affordable — a drink for any and every occasion — and in the case of La Gioiosa, a pure expression of the land. When you choose La Gioiosa, you’re choosing authentic Italian flavor without compromise.
La Gioiosa Prosecco Rosé - Ethica Wines | Italian Roots La Gioiosa Prosecco Rosé - Ethica Wines | Italian Roots
La Gioiosa is also the leader in producing environmentally friendly Prosecco, using alternative energy sources like solar power and hydroelectric power generated by the Piave River. Currently, the estate is converting its vineyards to earn the Biodiversity Friend Certification from the World Biodiversity Association. This requires enacting protocols to help encourage insect and animal life in the vineyards, thus bolstering the vitality of the soils and vines. A Unique Take on Prosecco La Gioiosa Low Cal Prosecco DOC is fruity and flowery, fresh and flavorsome on the palate, but with lower calories than a standard glass. Made of 100 percent Glera from the Veneto and Friuli Venezia Giulia region , it’s an excellent apéritif and an ideal pairing with steamed shellfish. The Prosecco region is dappled with wine estates like La Gioiosa, interspersed among a range of habitats that include humid lowland forests, sunny dry meadows, and a bevy of streams and ponds. It is this stable ecosystem and ideal climate conditions that produce the native thin-skinned green Glera and gives it a marked acidity, low-sugar content, and delicate notes that are ideal for producing Prosecco.In short, yes. Prosecco must contain a minimum of 85 per cent glera grapes, while Champagne uses different grapes and can only be labelled as such if it comes from the Champagne region in France. Predominantly made from the glera grape, native to north-east Italy, this pink prosecco gets its rosy hue from adding 10-15 per cent pinot nero (aka, pinot noir). The end result is a pretty pink wine with fine, persistent bubbles. Just like the prosecco you already know and love, you can expect apples and blossom on the nose, but also red berries. Fresh, elegant and super-versatile, we expect this new style to be a hit. Brut nature — also known as brut zero, ultra brut, or dosage zéro. Anything labelled as such will be bone dry, with just 0-3 grams of residual sugar per litre.
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