The Team

Domenico Triacca

domenico triacca
He is one of the figures at the forefront of the national and international oenological scene. He is renowned as an undisputed pioneer and innovator of viticulture in Valtellina. Today he has handed over to his son Marco, just as his father once handed over to him, his unique legacy: the priceless benefit of his expertise, experience, work ethic, technical-oenological research and human as well as professional values. The roots of this unique legacy are bound up in the love of the Valtellina area and the heroic challenge of growing wine in the mountains.

Winegrowing is an art that is passed on from father to son, generation after generation. Study, hard work and understanding the vineyard's annual cycle are of fundamental importance to the final result, both qualitatively and quantitatively. Domenico Triacca applied these fundamental elements during the years he tended the family's vines and now he has transferred them to the new company, La Perla.

The vineyard at Valgella is now reaping the benefit of the intensive research and oenological innovation he began in the 70s, with the aim of improving the quality of the grape by selective cloning of the Nebbiolo variety and by introducing to Valgella −the first vineyard in Valtellina to do so (not without resistance from traditionalists)− the system of rows that follow the hill's contours, the so-called "girapoggio" technique. This particular arrangement of rows of vines is now widespread and imitated in several vineyards in Sondrio Province because of operational advantages in growing and looking after the vineyard, not least because it enables partial mechanization.

In addition to these novel methods, which make viticulture in Valtellina unique, Domenico Triacca developed a new system for training vines, used today by his son Marco on the La Perla estate, which provides the foliage surface with the maximum amount of exposure to sunlight and limits the need for manual intervention. All this keeps the winemaking processes up to date with new cellaring techniques.

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