Why it matters
The producer
La Gioiosa is a Prosecco house run by the Moretti Polegato family from its base in Crocetta del Montello, a town on the edge of the Montello hills in the Treviso province of Veneto. The winery sits at Via Erizzo 113/a in the hamlet of Crocetta-Nogaré, with the Brentella Canal cutting through the estate. The family has been making wine here across several generations.
The name lifts directly from medieval history. The province of Treviso was once known as "Marca gioiosa et amorosa" (the joyful and loving march), and the winery drew "gioiosa" from that designation. It is an old piece of local geography embedded in every label.
Place and vineyards
Where the wines begin
Crocetta del Montello sits at the southern edge of the Treviso hills, outside the DOCG zones that climb toward Valdobbiadene and Asolo to the north. La Gioiosa sources across this wider geography: base wines for the Prosecco DOC range come from the Treviso subzone of the broad DOC, while the DOCG wines draw from Valdobbiadene and Asolo, both of which sit higher, on steeper slopes, and carry more restrictive appellation rules.
The Prosecco DOC Biologico Brut is grown on medium-to-alluvial soils within the Prosecco DOC zone. The alluvial soils common to the Treviso plain are deep and free-draining, suited to Glera's tendency toward high yields and bright acidity. The DOCG zones to the north sit on steeper slopes with a mix of clay, limestone, and morainic deposits that concentrate the fruit more and produce wines with more grip. La Gioiosa does not own named vineyards in those territories; it draws from its grower network across both zones.
In the cellar
Vineyards and cellar
La Gioiosa does not farm its own vineyards in the conventional estate sense. The 600 growers in its network cultivate fruit across the DOC and DOCG zones, with winery agronomists visiting regularly to monitor canopy management, harvest timing, and yields. The winery sets its sourcing standards and requires growers to farm in ways that align with its environmental requirements, including the low-impact practices that underpin the Biodiversity Friend certification.
In the cellar, the dominant method is Charmat, also called the Martinotti method, in which the secondary fermentation that produces the wine's bubbles happens in pressurised tanks rather than individual bottles. This approach preserves the fresh floral and fruit character of Glera, keeps costs manageable across a large volume, and produces the clean, consistent fizz that defines mass-market Prosecco. The organic Brut rests on lees before release, which adds a faint yeasty breadth to the wine's otherwise fruit-forward profile.
Wines to know
The range in view
The range is built in tiers that follow the Prosecco appellation hierarchy. At the base, the Prosecco DOC Treviso Brut is sourced from the Treviso subzone, vinified in tank, and released at brut dosage: clean, light, and direct, with the green apple and white flower character typical of young Glera.
The Prosecco DOC Biologico Brut sits alongside the Treviso Brut but carries organic certification and a slightly more complex grape blend: 85% Glera with 15% Chardonnay and Pinot Grigio. The Chardonnay and Pinot Grigio add a small amount of body and stone-fruit weight to the base Glera brightness. Analytical figures are 14 g/l residual sugar and 5.8 g/l total acidity, placing it on the fuller side of brut and giving the wine a rounded, approachable feel rather than a lean, dry finish. After lees rest, the nose picks up a faint breadth behind the primary pear and floral notes.
A useful way in
A bottle to begin with
Start with the Prosecco DOC Biologico Brut. It is 85% Glera with 15% Chardonnay and Pinot Grigio, grown on organic-certified parcels in the DOC zone and rested on lees before release. The nose is floral and pear-forward with a faint breadth from the lees contact. In the mouth it is rounded but not heavy, with the 14 g/l residual sugar balanced by enough acidity to keep it fresh. The bubbles are fine and persistent from the Charmat method. It is the bottle with the clearest grape breakdown in the range, the most production detail available, and the one that shows how La Gioiosa uses its environmental certifications to differentiate within a competitive category.