Fresh berries from Sardinian wild juniper trees, endemic botanical of the island, tomato berries, alcohol, water.
Method of Production:
Infusion of Sardinian wild juniper berries and botanical in molasses alcohol. Slow craft distillation with the discontinuous method for about 10 hours, via steam boiler and copper still. Subsequent infusion of tomato berries, filtration, bottling.
Clear, transparent and crystalline.
Characteristic smell of tomato berries, with background of juniper berries and hints of Mediterranean scrub.
It’s a very particular Gin: entry with tomato notes in evidence, fine and persistent, soft finish. Recommended in pre-dinner cocktails.
IFS Food, BRC Global Standard for Food Safety.
Natural Cork with plastic heading.
Martini cocktail with brine in&out (instead of Vermouth) and green olive.