La Gioiosa represents the tradition of winemaking, which the Moretti Polegato family have been carrying out for 3 generations; it is in perfect symbiosis with the land of Prosecco and the Montello and Piave wines. The name pays tribute to the old definition of the province of Treviso, Marca Giosa et Amorosa (Joyous and Amorous March) underlining the sociable lifestyle of its inhabitants. La Gioiosa is a name that is immediately associated with the typical wines of Treviso area, offering excellent quality.
Whole white grapes are put into the pneumatic press for soft pressing and the resulting must, after a first racking, is put into controlled temperature tanks where it remains until it is used for the production of the sparkling wine. The red grapes, after pressing, are put into tanks where a soft maceration for extraction of colour and a few tannins takes a controlled temperature of 22-23°C. At the same time the aroma is enhanced.