Mirto di Sardegna

Mirto di Sardegna is the iconic liqueur of the island, crafted from the dark berries of the myrtle plant (Myrtus communis), a wild species flourishing in Sardinia's Mediterranean scrubland. It comes in two distinctive versions: "Mirto Rosso," created by steeping mature berries, and "Mirto Bianco," made from the leaves.

The berry harvest takes place by hand between November and January, gathered from the island's forests and macchia. The berries are steeped in alcohol for at least 40 days, then filtered and sweetened with sugar syrup.

Mirto Rosso displays a deep red-violet hue, with an intense aroma of Mediterranean scrubland and an aromatic flavor that is subtly bitter and balsamic. It is served chilled as a digestif at the end of a meal. In Sardegna, no dinner is complete without a small glass of mirto.