La Gioiosa is one of Italy's leading Prosecco producers. Based in Treviso in the heart of 'Prosecco country', La Gioiosa has consistently won awards across the globe and its quality wines are enjoyed my many. The winemaker freezes the Prosecco must prior to fermentation to ensure maximum freshness upon bottling. Its name pays tribute to the old definition of the province of Treviso, "Marca gioiosa et amorosa" (Joyous and Amorous March) underlining the sociable lifestyle of its inhabitants. Whole 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 sparkling wine The must with added yeast cultures selected by La Gioiosa is then put into vessels where fermentation takes place at a controlled temperature of 15-16C to enhance all the harvest fragrances. Upon reaching the required alcohol and sugar content fermentation is stopped by refrigeration. After a short settling period the sparkling wine is ready for bottling.
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