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    La Perla

    La Mossa Valtellina Superiore DOCG

    Italy, Lombard, Valtellina Superiore DOCG


    Winery Overview

    Marco Triacca set about creating his winery in 2009, at Valgella – Tresenda di Teglio, at the heart of one of the famous vine-covered terraced hillsides of the Valtellina region in Lombardy, northern Italy. In 2009 his wine-making adventure began with 1.5 hectares of vines, entirely of the Nebbiolo variety. To date we have doubled our productive potential with 3.3 hectares of vines at our disposal. In addition to growing the Nebbiolo variety, we began growing Pignola valtellinese, an indigenous red-skinned variety, processed to produce a sparkling white wine. Our company operates the first vineyard in Valtellina to adopt the girapoggio planting pattern (in which all the vines in each row are on the same level and the rows lie parallel to the top of the hill), established in the early 80s, that enables partial mechanization of the vineyard's various phases, resulting in significant operational advantages. This solution has enabled us to develop our own unique and exclusive vine cultivation system, which, in turn provides the leaves of each plant the maximum exposure to the sun and, consequently, an improvement in the quality of the grapes.  Therefore, our objectives are to constantly improve the quality of the grapes, to reduce operational costs, by means of gradually introducing a partially mechanized system and the development of a vine cultivation system that allows the foliage surface to enjoy maximum exposure to the sun. In addition to all this, we are constantly striving towards keeping the winemaking process state of the art in terms of new cellaring techniques.Our company is associated with the Valtellina wine board, the Consorzio di Tutela Vini di Valtellina and CERVIM (Centre for Research, Environmental Sustainability and Advancement of Mountain Viticulture). Valtellina and vine cultivation in the mountains: this is how our dreams become reality.




    This is the largest terraced wine region in Italy. It has been nominated to be a UNESCO world heritage site. Only grapes planted on the south facing terraces, preferably with a western aspect, have any chance of ripening here. The soils in the valley are sandy and gravelly, well drained, alluvial soils rich in silica.


    Harvest: manual, in 10-12 kg crates


    After destemming and crushing, the must is cooled to 5-7°C for several days and then heated to 24°C, at which point the temperature-controlled fermentation begins. Maceration on the skins for approx. 20 days. Following malolactic fermentation, the wine matures in untoasted oak barrels.


    24 months in oak barrels of 10 and 20 hL

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