The winery has been in the hands of the Triacca family for generations but it was only in 2009 that Marco, at the head of the youngest generation, decided to bottle the wines under his label. The vineyards are located in Tresenda di Treglio, a small village in the easternmost subzone of Valtellina, the Valgella.
Marco’s father Domenico (Meco, as they call him in Valtellina), is himself an enologist, as well as an innovator and a visionary, rigorous in the vineyard as in the cellar. He was the first in Valtellina to adopt a new method of training vines through the arrangement of the rows in a longitudinal fashion (girappoggio in Italian), dismantling the north-to-south layout typical of Valtellina. He was also responsible for introducing treble clef poles in the vineyards, to give the Alpine Nebbiolo better exposure to the sun.
Domenico had always shared his competence, and expertise with Marco who, after studying Agricultural Sciences at the Federal Polytechnic of Zurich and earning a Master’s degree in Viticulture and Oenology in Montpellier and Bordeaux, decided it was time to pour all of his knowledge and passion into the family winery.
The indigenous Nebbiolo and Pignola valtellinese are grown at an altitude of 1,300 feet above sea level with full southern exposure. The steep slope has well-permeable soils, mainly composed of granitic sand and silt, which originated during the retreat of the glaciers in the last ice age. The breeze coming from Lake Como (locally called “Breva”) and the natural barrier of the Alpine chain ensure ventilation and wide diurnal temperature swings. These are key factors in crafting fresh and elegant wines.
Great attention is given to sustainability. The growth of cover crops between the rows of vines is encouraged and pheromone capsules are used to disrupt parasites' reproductive hormonal system. The winery's temperature is controlled through a geothermal system and the drying room, used for the production of Sforzato, relies on energy produced through a photovoltaic system.
Perla (Pearl in English) was Marco's mother’s nickname. Naming the winery in honor of his mother was a way to show his deep sense of gratitude and love. Marco is still helped every day in his work in the field as well as in the cellar by his father Domenico who brings a profound knowledge and a decades-long experience working the arduous flanks of Valtellina.
