
Winery Ca' del ContePer Te
This wine generally goes well with pork, poultry or beef.
The Per Te of the Winery Ca' del Conte is in the top 40 of wines of Provincia di Pavia.

Food and wine pairings with Per Te
Pairings that work perfectly with Per Te
Original food and wine pairings with Per Te
The Per Te of Winery Ca' del Conte matches generally quite well with dishes of beef, lamb or pork such as recipes of venison stew with red wine, chakchouka or rougail sausage.
Details and technical informations about Winery Ca' del Conte's Per Te.
Discover the grape variety: Heroldrebe
Light, fruity reds with intense ruby colour, silky tannins and a supple palate, showing simple aromas of red fruits (cherry, raspberry), plum, soft spices and floral notes. A thirst-quenching style to drink young. Now marginal in Germany, preserved for its genetic value in varietal collections and as a parent of Dornfelder (with Helfensteiner). German variety created in 1929 at Weinsberg (Portugieser × Blaufränkisch).
Last vintages of this wine
The best vintages of Per Te from Winery Ca' del Conte are 2013
Informations about the Winery Ca' del Conte
The Winery Ca' del Conte is one of of the world's greatest estates. It offers 8 wines for sale in the of Provincia di Pavia to come and discover on site or to buy online.
The wine region of Provincia di Pavia
Lombard IGT complementary to neighbouring Oltrepò Pavese, an accessible expression of the Pavia terroir. Pinot Nero as flagship red: fine and fresh with notes of cherry, raspberry, undergrowth and sweet spices, supple tannins — fruity and moreish. Also lively Barbera, fleshy Croatina, supple Bonarda. Fresh Pinot Grigio, round Chardonnay, mineral Riesling, muscaty Moscato whites.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).














