Raw material: Myrtle of sardinia
 
Alcohol: 30% Vol
 
Distillation Method: Main and most famous Sardinian liqueur, made with the berries of the Mirto plant. Harvesting of myrtle berries in December.Manual harvest, berries carefully placed in small wicker baskets. The berries are washed,cleaned of any leaves and infused in alcohol for 5/6 months. At the end of this period, the recipe is completed by adding sugar and bottled.
 
Colour: Intense black with bright,purple tinges
 
Bouquet: Multiple aromas. Apart from the intense myrtle, it is possible to distin-guish other aromas of the maquis such as aromatic herbs, bay leaves, sage and plum jam.

Taste:These scents mix together in a very elegant and enveloping myrtle that stands out in the mouth, dominated by the plant notes, in a very refined sweet- and-sour arm wrestling leading to a dry ending rich in Mediterranean aftertaste.