La Perla was founded in 2009 by Marco Triacca, son of Domenico Triacca, the patriarch behind the long-established Triacca winery in Valtellina. Rather than fold into his father's larger operation, Marco struck out on his own with just a hectare and a half of vines in Tresenda, in the Valgella subzone of this Alpine corner of Lombardy. The estate has since grown to roughly 3.3 hectares, planted mostly to Nebbiolo (known locally as Chiavennasca) with a small amount of the rare native Pignola Valtellinese alongside it.

Elisa Riserva is La Perla's flagship wine under the Valtellina Superiore DOCG, sourced from Nebbiolo grown on steep, terraced vineyards on the valley's granite-and-sand slopes. The vines are trained using a modified double Guyot method the family calls the "Triacca system," built to squeeze maximum sun exposure out of narrow mountain terraces. After fermentation, the wine spends roughly three years aging in mid-size oak casks before release, the extended cellar time required to earn the Riserva designation. What emerges is Nebbiolo at high altitude: less about ripe fruit than about structure, perfume, and the savory, mineral-edged character that has this corner of Valtellina sometimes called the Barolo of the mountains.

Why You'll Love It

• A savory, structured mountain Nebbiolo built for patience rather than immediate gratification.
• The nose leans balsamic and floral, with dried flowers and a whisper of dried herbs.
• On the palate, spiced red fruit meets firm, slightly dusty tannin and bright acidity.
• The finish carries notes of licorice root that linger well after the last sip.
• Still tightly wound on release, it rewards a few more years in the cellar.
• A natural match for the hearty, alpine cooking of its home region.

How To Serve It

• Serve at 60-65°F, similar to a good Barolo or Barbaresco.
• Decant for 30 to 60 minutes to soften the tannin and open up the aromatics.
• Pour into Burgundy stems, which flatter Nebbiolo's perfume and structure.
• Pair with braised venison shank over soft polenta, or aged Bitto cheese from the same valley.