Place the flour in a bowl and add warm wine, oil, sugar, cinnamon and salt. Mix with a silicon spatula, then transfer on a working surface and knead until you reach a smooth and elastic dough. If the dough is not soft enough, wet your hands with water and wine then keep kneading.
Roll out the dough in 5mm thick sheets and with a ravioli cutting wheel cut out some strips or diamonds.
Heat the oil in a frying pan and cook the cartellate a few at the time. Remove with a slotted spoon and drain on paper towel. Dust with icing sugar and serve.