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La Perla

Valtellina passion and avant-garde
Region Lombardia (Italia)
Foundation Year 2009
Vineyard hectares 3.3
Annual production 22.000 bt
Address Via Valgella 29/b - 23036 - Tresenda di Teglio (SO)

With his innovative and passionate character, Marco Triacca runs the Valtellina winery La Perla, author of territorial and refined expressions of extraordinary pleasantness. The winery was officially established in 2009 in Tresenda di Teglio, a few kilometers east of Sondrio, in the eastern part of Valtellina, but the Triacca family has been passing down winemaking knowledge and passion for generations. "La Perla" was the nickname of Marco's mother Elisa, who, together with his father Domenico, passed on his love for this extraordinary world.

The rows of vines owned by La Perla winery, spread over 3.5 hectares and facing south, run along steep terraces at the foot of the Alps, at an altitude of about 400 meters. The soils, of morainic origin, have excellent permeability and are composed mainly of sand and silt. The climate is cool and ventilated, with important temperature ranges between day and night, ideal prerequisites for obtaining refined, fresh and fragrant wines. In addition to quality, a fundamental premise for the Triacca family, production aims at environmental, economic and social sustainability, safeguarding the biodiversity and tradition of the area. With this in mind, all vineyards are grassed, there is no use of herbicides, the practice of sexual confusion is adopted to combat many pests without harming the environment, and the use of chemicals is limited to the bare minimum. The technologies used in the vineyard and cellar are also environmentally friendly. The varieties grown are traditional ones: Nebbiolo, locally called Chiavennasca, and Pignola Valtellinese, a black berry variety with a very compact, "pine cone"-like cluster, hence the name.

La Perla offers classy, structured labels with an engaging sip. With Nebbiolo, the estate gives rise to three different interpretations, harvesting the grapes in many different periods. Berries from the first, early harvest are placed to dry in the fruttaio for the elaboration of Sforzato di Valtellina, while those from the second and third harvests end up in two separate Valtellina Superiore. Instead, Pignola Valtellinese is vinified in white and made into sparkling wine.

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