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"LEPOS" cabernet sauvignon Doc
€ 6,60
Quantity: 1 Bottle
Out of stock
Minimum order: 1 Pc (1 Bt)
Minimum order for Foodcoopers: 1 Pc (1 Bt)
Manufactured by
Azienda agricola Biologica Valle delle Lepri
Supplier of BG registered in E-circles.org It adheres to the Certified Chain ProjectVia cà Righetti 17, 47853 Coriano (RN) - Italia
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Product Code
LEPOSProduct description
Manufactured 100% in Italy
(Aged 12 months in oak barrels)Chosen by 3 Buying Groups
Atuttogas - Santarcangelo di Romagna (RN) - Catòlgas - Cattolica (RN) - RIGAS - Rimini (RN)
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Description
Made from Organic Cabernet Sauvignon grapes aged in steel and glass two months at least 6 months, shows a ruby red color with purple hues, intense aromas of fruit jam and read notes erbacee.Al taste is soft, frutatto and persistent. It goes well with red meats and processed mature cheese. Serve at 18 ° C. Alcoholic strength by 13, 5% vol.
Description
Made from Organic Cabernet Sauvignon grapes aged in steel and glass two months at least 6 months, shows a ruby red color with purple hues, intense aromas of fruit jam and read notes erbacee.Al taste is soft, frutatto and persistent. It goes well with red meats and processed mature cheese. Serve at 18 ° C. Alcoholic strength by 13, 5% vol.
Description
Wine made from organic grapes Sangiovese and 80% Montepulciano 20%, ruby red with violet hues, scents of berries, plum jam and roses, soft and fruity. Accompanies red meat cold cuts and seasoned cheeses Title alcolomerico vol.Servire 13% at 18 ° C
Description
Latte di capra fermentato con batteri dello yogurt ( Steptococcus thermophilus e Lactobacillus bulgaricus) e con un insieme da noi scelto di altri batteri lattici, detti ad attività probiotica (Lactobacillus plantarum, Lactobacillus casei subsp. rhammosus, Lactobacillus. lactis, Lactobacillus acidophilus, Bifidobacterium lactis).
Ingredients
Latte di capra, batteri lattici dello yogurt (Steptococcus thermophilus e Lactobacillus bulgaricus), batteri lattici probiotici (Lactobacillus. plantarum, Lactobacillus casei subsp. rhammosus, Lactobacillus. lactis, Lactobacillus acidophilus, Bifidobacterium lactis).
Description
Cheese fresh from the intense delicate milk fragrance and texture similar to mozzarella. It lasts for about 7 days, but later is wrong undergoes souring but begins to mature to become a more mature cheese and saporito.Può consumption as it is or for example in salads or loose on pizza.
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Latte di capra, sale marino integrale di Cervia, caglio, fermenti lattici
Description
Insostituibile, dopo duri scontri.
Benessere dopo eventi traumatici.
Dopo una contusione o altro evento traumatico, dopo uno sforzo eccessivo o in caso di infezioni la pelle può essere nutrita ed aiutata dalla forza dell'Arnica.
Description
Nocciole sgusciate '' tonda romana''
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Description
Latte di cocco in lattina, confezione da 6 lattine
Certificates
BIOAGRICERT - Bioagricert srl Certification Organization
VEGAN OK - Vegan Ok Certification
Description
Gustosa giardiniera sottolio con verdure invernali
530gr/310 sgocciolato.
Gluten Free e Vegan Ok
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Ortaggi in proporzione variabile (zucca, cardo gobbo, radicchio, daikon, topinanbur), olio di semi di girasole, olio extravergine d'oliva, aceto di vino, sale.
Certificates
HACCP - HACCP Certification
Description
200ml
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