{"id":3379,"date":"2019-03-06T15:07:34","date_gmt":"2019-03-06T15:07:34","guid":{"rendered":"https:\/\/caparraesiciliani.com\/le-formelle\/"},"modified":"2021-03-22T18:39:42","modified_gmt":"2021-03-22T18:39:42","slug":"le-formelle","status":"publish","type":"page","link":"https:\/\/caparraesiciliani.com\/le-formelle\/?lang=en","title":{"rendered":"LE FORMELLE"},"content":{"rendered":"

LE FORMELLE
\nCIR\u00d2 ROSATO<\/span><\/h1><\/div>
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\n\n\n\n\n\n\n\n\n
GRAPE VINE<\/strong><\/th>\n100% Gaglioppo<\/th>\n<\/tr>\n<\/thead>\n
ALCOHOL<\/strong><\/td>\n13,50% Vol<\/td>\n<\/tr>\n
COLOUR<\/strong><\/td>\nBetween the red coral and the cherry<\/td>\n<\/tr>\n
BOUQUET<\/strong><\/td>\nFruity<\/td>\n<\/tr>\n
TASTE<\/strong><\/td>\nstrong and harmonious flavor<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>
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\u201cLe Formelle\u201d is a ros\u00e9 wine obtained by grapes Gaglioppo whose skin are left in contact with the must as much as twenty hours so that they may give part of their colour. The maceration, made an inferior temperature of 18 \u00b0C, contribute to increase the taste of the fruit.<\/p>\n<\/div>

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AWARDS<\/p><\/h2><\/span>

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2019<\/strong> ANNUARIO DEI MIGLIORI VINI D\u2019ITALIA 2019 (LUCA MARONI)<\/span>
\nCIRO\u2019 DOC ROSATO LE FORMELLE 2017 IP 88\/99<\/strong><\/span><\/p>\n

2018<\/strong> I VINI DI VERONELLI GUIDA ORO <\/span>
\nCIRO\u2019 DOC ROSATO LE FORMELLE 2016 87\/100<\/strong><\/span><\/p>\n

2018<\/strong> ANNUARIO DEI MIGLIORI VINI D\u2019ITALIA 2018 (LUCA MARONI)<\/span>
\nCIRO\u2019 DOC ROSATO LE FORMELLE 2016 IP 86\/99<\/strong><\/span><\/p>\n<\/div>

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SHEET<\/span><\/a><\/div>
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PRICES<\/span><\/a><\/div>
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CONTACT US<\/span><\/a><\/div>
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LE FORMELLE
\nCIR\u00d2 ROSATO<\/span><\/h1><\/div>
<\/div>
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GRAPE: <\/strong>100% Gaglioppo<\/strong><\/p>\n

ALCOHOL:<\/strong> 13,50% Vol<\/p>\n

COLOUR: <\/strong> Between the red coral and the cherry<\/p>\n

TASTE: <\/strong>Fruity<\/p>\n

BOUQUET: <\/strong>Strong and harmonious flavor<\/p>\n<\/div>

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\u201cLe Formelle\u201d is a ros\u00e9 wine obtained by grapes Gaglioppo whose skin are left in contact with the must as much as twenty hours so that they may give part of their colour. The maceration, made an inferior temperature of 18 \u00b0C, contribute to increase the taste of the fruit.<\/p>\n<\/div>

<\/div><\/div><\/span>

AWARDS<\/p><\/h2><\/span>

<\/div><\/div><\/div>

2019<\/strong> ANNUARIO DEI MIGLIORI VINI D\u2019ITALIA 2019 (LUCA MARONI)<\/span>
\nCIRO\u2019 DOC ROSATO LE FORMELLE 2017 IP 88\/99<\/strong><\/span><\/p>\n

2018<\/strong> I VINI DI VERONELLI GUIDA ORO <\/span>
\nCIRO\u2019 DOC ROSATO LE FORMELLE 2016 87\/100<\/strong><\/span><\/p>\n

2018<\/strong> ANNUARIO DEI MIGLIORI VINI D\u2019ITALIA (LUCA MARONI)<\/span>
\nCIRO\u2019 DOC ROSATO LE FORMELLE 2016 IP 86\/99<\/strong><\/span><\/p>\n<\/div>

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<\/div>
SHEET<\/span><\/a><\/div>
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PRICES<\/span><\/a><\/div>
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CONTACT US<\/span><\/a><\/div>
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