Liquor obtained by the infusion of fresh wild red Myrtle berries, water, alcohol, sugar.
Alcoholic infusion of red Myrtle fresh berries, water, sugar.
Method of Production:
Infusion of an high quantity of fresh Sardinian wild red Myrtle berries for some months in alcohol of beet molasses. Subsequent filtration and addition of a sugar and water syrup.
Ruby red – violet, dense and impenetrable.
Ethereal, balsamic, with notes of Mediterranean plants, Myrtle jam and essential oil present in the plant.
Sweet, enveloping, warm, velvety, with remarkable persistence of fruit, blended by a delicately bitter note and a slight tannic aftertaste.
IFS Food, BRC Global Standard for Food Safety.
Natural Cork with plastic heading.