Alcoholic infusion of red Myrtle fresh berries, spontaneous and officinal herbs and plants from Sardinia, water, sugar.
Method of Production:
Infusion of fresh Sardinian wild red Myrtle berries, officinal and spontaneous herbs and plants for some months in beet molasses alcohol. Subsequent filtration and addition of a sugar and water syrup, bottling.
Red marasco, quite dense.
Ethereal, balsamic, with notes of Mediterranean plants, Helichrysum, Liquorice, Anise, Myrtle.
Bitter, warm, enveloping and velvety enveloping, warm, velvety, slight tannic aftertaste, very persistent. Leaves the palate clean and balanced.
IFS Food, BRC Global Standard for Food Safety.
70 % Vol.
Natural Cork with plastic heading.
Best serve frozen or on the rocks.