GHI TIP: Prosecco is best served chilled (between 6-8C), and is best consumed immediately to enjoy the vibrant bubbles.

La Gioiosa Wines | La Gioiosa

Interested in experiencing other authentic and leading Proseccos from an estate that practices what they preach when it comes to transparency, provenance, and environmentally-minded production and distribution? Here are just a few of the estate’s top-notch options: Like regular prosecco, this sociable fizz is made for pairing with canapés before the main event. It’s extremely versatile though, working well with hard cheeses like parmesan, cured meat and sushi. 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

Wine at a glance

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. We’ve been conditioned to believe that pale pink wines will be drier than those with more robust hues, but that is simply not the case. In fact, the consortium has instructed that the new prosecco DOC rosé colour should be an “intense shining pink with a persistent foam”. Veneto is a renowned Northeastern Italian region, known for the quality of fine wines produced there. A light and bubbly glass of La Gioiosa Prosecco Rosé DOC is a refreshing way to enjoy a warm summer day! 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.

La Gioiosa Prosecco Rosé - Ethica Wines | Italian Roots La Gioiosa Prosecco Rosé - Ethica Wines | Italian Roots

La Gioiosa Valdobbiadene Prosecco Superiore DOCG hails from one of the finest Prosecco-producing municipalities. It possesses an intensely fruity aroma with hints of ripe golden apple. Fresh, slightly sweet with an agreeable finish, this wine is ideally served alongside fish marinated with aromatic herbs and other herb-based first courses.

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Don't wait in! We'll drop you a text the day of your expected delivery by 4pm and let you know a 2 hour delivery window 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.

La Gioiosa Prosecco Rosé Millesimato | Vivino United Kingdom

La Gioiosa Prosecco DOC comes from the official Prosecco region of Italy: Veneto, located between the beautiful Dolomites and the unique Venice. The perfect spot that allows Prosecco to have the ideal climate conditions to grow and produce the native grape of Glera. Eleven years after Polegato introduced the visionary idea, the DOC consortium approved Prosecco rosé, which contains 85 percent Glera in 2020. The new category is expected to expand wine sales by 10-15 percent. Special Delivery Requests? Let us know if we need instructions for where to find your house or want us to leave your wine in the shed! 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.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. Its name pays tribute to the ancient name of the province of Treviso: “Marca gioiosa et amorosa” emphasizing the convivial lifestyle of its inhabitants.

La Gioiosa Prosecco Rose DOC Milles | Waitrose Cellar La Gioiosa Prosecco Rose DOC Milles | Waitrose Cellar

Extra dry — also known as extra sec or extra seco. This contains more sugar than brut styles and will taste medium dry or off-dry. Don’t be put off, a little sugar can lead to a beautifully balanced glass of fizz, with plenty of appeal. 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 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. La Gioiosa Prosecco Rosé uses vines grown in the same region where classic Prosecco is produced, Prosecco Rosé is made by co-fermenting Glera grapes (the variety used in classic Prosecco) together with Pinot Noir (known as Pinot Nero in Italy).This is all to show why Prosecco La Gioiosa intentionally engages in practices that honor and reflect the biodiversity of each estate: respect for nature and single-sourced vineyards ensure consistently high-quality, healthy, and uniquely flavored grapes that express the land like no other. La Gioiosa Prosecco Rosé is excellent as an aperitif. Ideal with finger foods, Mediterranean first courses, and fresh dishes. 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. The Prosecco Rosé presents itself revealing a pomegranate nuance edged with soft pink reflections. The nose is subtle and fresh, offering hints of small red fruits. Notes of rose and pomegranate complete this elegant and intense aromatic profile. On the palate, it is silky and full, presenting a very pleasant balance between the fruity and floral notes. Pairing Recommendation