La Perla RISERVA ELISA Valt.Sup.DOCG

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

Variety: Nebbiolo

Alcohol content: 13,5% vol.

Training system: double Guyot on the Triacca system

Harvest: manual, in 10-12 kg crates; late harvest, 3 weeks after the normal harvest 

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: 36 months in oak barrels of 5,5 and 10 hL

Aging in bottles: 12 months 

Bottles produced: 3000