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The Cannonau di Sardegna Caor is made of a bland of 90%. Cannonau and the remanent 10% of Syrah, Merlot and Cabernet Sauvignon. The grapes are sourced from the Alto Campidano region (near Oristano) where are cultivated on. a flat land 20m a.s.l. The soil is sandy and stony, the grapes are handpicked, the fermentation goes between 25 to 28 degrees celsius with a maceration period of up to 7 days. The wine is ultimately matured for 1 year in stainless steel.
“ORRIU in Sardinian means intertwining, weft, warp fabrics, tapestries or carpets produced with the technique of weaving threads are the most precious in this field. The Caor project has the ambition to recover the Sardinian wine tradition intertwining it to the present, therefore, will be knotted threads that ferry traditions, stories and viticultural stories of this wonderful and mysterious island: – the thread of biodiversity present in the historical vines – the thread of human and personal experiences of men anchored to their land – the thread of the passions and dreams of those who consider the historical-environmental specificity a great asset to preserve, defend and protect – the thread that preserves tradition with all its cultural load. ” – PIERO CELLA
Quartomoro di Sardegna was initially used by Piero Cella himself to experiment and test different ideas to learn more about his own wines. This led him naturally to develop it into what it is today, a kind of ‘workshop of ideas’ where new wines are created.
It is a quintessential selection chosen to represent the true culture of wine in Sardinia.
Quartomoro di Sardegna embodies an intertwining of grapes, experiences and cultures exactly like its birthplace: Arborea, a living synergy between being Sardinian and continental influences. Their mission is to produce wines that best represent one of the most interesting territories in terms of biodiversity: Sardinia. They respect what nature has given us and protect it with minimal intervention in the vineyard and in the cellar with the winemaking.
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