Pdf Generator
Customize Sheet
    Customize Font Size to Fit
    • *Don’t forget to edit the price table.

    Tips to Save Space
    Customize & Print

    Save your page as a PDF using your built-in browser’s “Print” option. Just click the “Preview & Print” button and change the “Destination” from your local printer to any of your installed PDF applications. Please note: these steps vary slightly by browser.


    La Perla

    Sforzato di Valtellina ‘Quattro Soli’

    Italy, Lombard, Sforzato di Valtellina 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.




    Harvest: Manual, in crates of 4.5-5 kg (one layer of grapes per crate) Partial drying: the grapes are left to dry in our well aired storage facility for about 3 months, losing up to 30% water, thereby concentrating all the other components


    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.


    Aging in barrels: 24 months in oak barrels of 5,5 and 10 hL
    Aging in bottles: 12 months

    Additional Information

    Provide your own information here.

    Generating PDF