About this wine
Vineyard and terroir
The grapes grow in northeastern Italy on marl soils of alluvial origin that are rich in trace elements.
Vinification
Harvest takes place from late August to early September. Whole bunches are gently pressed in a pneumatic press. The must is held at 22–23 °C in temperature-controlled tanks until required for sparkling-wine production. Selected La Gioiosa yeasts are then added, and fermentation proceeds in dedicated vessels at 15–16 °C. Cooling stops fermentation when the intended alcohol and sugar levels have been reached.
Ageing
The wine remains in contact with the yeast for at least two months before bottling.
Tasting profile
Delicate and easy-drinking, with pleasant fruit and floral notes.
Serving and pairing
Suitable as an aperitif and with fish dishes.
Label / history
La Gioiosa Etamorosa belongs to the Moretti Polegato family, owners of Villa Sandi, whose winemaking traditions span three generations. The name recalls Treviso’s ancient epithet, “Marca gioiosa et amorosa,” meaning “a joyful and beloved place.” The founders chose this description of the region as the company’s name. Treviso was once called the “garden of Venice” because it supplied the city with fruit and vegetables.
