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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. 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 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.
Prosecco Rosé DOC Millesimato | La Gioiosa
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. 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. 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 In short, yes. Prosecco must contain a minimum of 85 per cent glera grapes, while Champagne uses different grapes and can only be labelled as such if it comes from the Champagne region in France.The strict regulations set out by the "Consorzio di Tutela" demand the wine must come from one single harvest to produce a vintage wine, 60 days of slow fermentation to increase complexity, and Pinot Noir is the only red grape variety allowed to give the delicate pink colour and red fruits aroma. Is prosecco different to champagne? 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. GHI TIP: Prosecco is best served chilled (between 6-8C), and is best consumed immediately to enjoy the vibrant bubbles.
La Gioiosa Prosecco Rosé Millesimato | Vivino United Kingdom
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: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.
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