The typical Sardinian liqueur is obtained by macerating wild berries, handpicked mainly from the Gallura region. The taste is dry, pleasantly bitter, and tannic, expertly enhanced by aging in barrels, which imparts a new refinement. The wild berries are harvested daily, carefully sorted, and infused in stainless steel tanks at a controlled temperature.
Classification: Myrte liqueur aged in barrels. Raw Material: Selection of the best myrtle berries (Myrtus communis), handpicked. Production Method: The handpicked wild berries are carefully sorted and infused in stainless steel tanks at controlled temperatures for about forty days. After this period, the fruit is separated and the infusion is filtered. The liqueur is then aged in small oak barrels for several months. Alcohol Content: 38% vol. Aromatic Characteristics: Amber and bright color, with a soft, rich taste and elegant fragrances. Consumption: Excellent as an after-dinner drink, served chilled, or in a slightly warmed balloon glass with orange zest, cinnamon, and vanilla. Delicious with dark chocolate.
