PROSECCO

The grape used for the production of Prosecco is Glera, a typical variety of the north east of Italy since the Roman age, which makes up at least 85% of the grapes used. The percentage can be supplemented by native Glera Lunga, Verdiso, Perera, Chiaretta grapes and other types of white grapes determined by rules.

Within the vast area of DOC Prosecco, including nine provinces between Veneto and Friuli Venezia Giulia, lies the historic area of the Province of Treviso where La Gioiosa has its headquarters and has been producing its wines for generations.
In the hilly area of the Marca Trevigiana there are the Superiore sub-areas of the Asolo DOCG and the Conegliano Valdobbiadene DOCG where aromas and perfumes are enhanced by the peculiarities that the territory and microclimate confer to the wine.
The qualitative summit and golden synthesis of the denomination Conegliano – Valdobbiadene, at the top of the pyramid of Prosecco, is the Cartizze. A sub-area governed since 1969 of only 107 hectares of vineyards between the steepest hills of San Pietro di Barbozza, Santo Stefano and Saccol, in the municipality of Valdobbiadene. A perfect combination of mild microclimate and very old soils that give the Prosecco unique aromatic and sensory notes.

La Gioiosa offers Prosecco in the Sparkling and demi-sparkling versions, which are ambassadors of the local tradition with great pleasantness and drinkability. In the variants Brut (the driest), Extra Dry and Dry (the sweetest) depending on the residual sugar.