La Perla di Triacca Marco Domenico

Via Valgella 29b , 23036 Tresenda di Teglio (SO)
Italy

Telephone +39 346 287-8894
info@vini-laperla.com

Trade fair hall

  • Hall 15 / G82
 Interactive Plan

Hall map

ProWein 2017 hall map (Hall 15): stand G82

Fairground map

ProWein 2017 fairground map: Hall 15

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.10  Lombardia

Our products

Product category: Lombardia

Extra Brut La Perla

Classic Method Sparkling Wine

Production area: Valtellina, Tresenda di Teglio, La Perla vineyard

Variety: Valtellina pignola, a red grape indigenous to Valtellina

Alcohol content: 12,5% vol.

Residual sugars: 3 g/L

Harvest: manual, in 10-12 kg crates

Vinification: The grapes are harvested, destemmed and crushed. The must obtained by gentle pressing is immediately cooled to 0-2°C. Air is pumped into the must daily for a period of approx. 10 days. This technique, known as hyperoxidation, oxidises in advance all the substances that could oxidise at a later stage, therefore guaranteeing the wine a longer life. After cold static decanting, the fermentation of the must begins, maintaining a temperature of 15/16°C. This is followed by malolactic fermentation, cold stabilization and bottle fermentation.

Aging: 24 months on the lees

Bottles produced: 3000

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Product category: Lombardia

The Wines

Valtellina Superiore DOCG

Production area: Valtellina, Tresenda di Teglio, La Perla vineyard

Variety: Nebbiolo

Alcohol content: 13% vol.

Training system: double Guyot on the Triacca system

Harvest: manual, in 10-12 kg crates

Vinification: 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 10 and 20 hL

Aging in bottles: 12 months

Bottles produced: 11'000

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Product category: Lombardia

Quattro Soli

Sforzato di Valtellina DOCG

Production area: Valtellina, Tresenda di Teglio, La Perla vineyard

Variety: Nebbiolo

Alcohol content: 14.5% vol.

Training system: double Guyot on the Triacca system

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.

Vinification: 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

Bottles produced: 3000

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About us

Company details

Our vineyard and winery company is young but love and passion for the vine and oenological culture has been in our blood for generations. This is why we love our region and cultivating vines in the mountains.
We grow Nebbiolo and Pignola valtellinese and are located in Valtellina, at Valgella –Tresenda di Teglio, at the heart of the famous vine-covered terraces in Sondrio Province, Lombardy in northern Italy.

"We grow dreams", knowing full well that to make them come true requires effort and research to produce the desired results. We have the will to feed the dream and make it unique.

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