About this wine
Vineyard and terroir
The fruit is grown in northeastern Italy on deep, medium-textured soils.
Vinification
Whole white grapes are pressed in a pneumatic press. After the initial draining, the must is transferred to temperature-controlled fermentation tanks. The red grapes undergo gentle maceration in tanks at 22–23 °C. The resulting red and white wines are blended and continue fermenting under controlled temperature. Fermentation is halted by cooling once the intended alcohol and sugar levels have been reached.
Ageing
The wine undergoes a short settling period before bottling.
Tasting profile
Fresh and lively.
Label / history
The name comes from Treviso’s historical epithet, “Marca gioiosa et amorosa,” meaning “a joyful and beloved land.” Treviso was once called the “garden of Venice” because it supplied Venice with fruit and vegetables. The founders of La Gioiosa Etamorosa adopted the epithet for the company’s name. The company belongs to the Moretti Polegato family, which has continued its winemaking traditions for three generations.
