Founded in 1974 by the Moretti Polegato family, La Gioiosa ("The Joyful") takes its name from the ancient name of the province where the wines are grown and produced: Treviso, known in ancient times as a "joyous" region in because of its lush agricultural land and widespread prosperity.

Today, the winery produces a wide range of Prosecco, including classic Prosecco, low-calorie Prosecco and organic Prosecco. The winery is also a leader in producing eco-friendly wines and strives to limit its carbon footprint by using alternative energy sources, including hydroelectric power generated by the nearby Piave River.

The winery is in the process of converting its vineyards to obtain Biodiversity Friend certification from the World Biodiversity Association. All of its wines are produced by immediately cooling the grape must to near freezing as soon as the bunches are picked. The must is then kept at low temperature until the winemaker decides to give it its shine. This expensive but very effective process helps ensure the freshness and high quality of the wine.

 The historic Moretti Polegato family was recently recognized as one of the "business leaders" of post-war Italy by the Italian Chamber of Commerce for their role in popularizing Prosecco around the world.