The preparation of the infusion is done following the same methods that were previously used by first producers. The use of only four ingredients (berries, alcohol, water, sugar or honey) will lead to the success of myrtle liqueur. The quantity, the right timing, the absolute lack of dyes, preservatives, and especially the so-called “natural flavors”, in which the flavoring can be isolated by physical processes, enzymatic or microbiological techniques, ensure the purity and authenticity of the liqueur.

Once collected, the berries are subjected to a thorough washing with cold water (impurities are totally eliminated) and are then placed inside the steel silos where the process of infusion in alcohol can begin. All stages of production until bottling are executed in cold, so as not to affect in any way the organoleptic characteristics of the finished product.

After the infusion, the separation process between “liquid phase” and the “solid phase” is made withdrawing from the silos the “alcoholic fraction” obtained by removing the infusion by the mass of berries soaked in alcohol. At this time the infusion still has a fairly high alcohol content, generally not less than 50 degrees, and it remains so until the final stages of preparation.

Shortly before bottling, the infusion is sweetened with sugar or honey and brought to the desired gradation (not less than 28 degrees) with the addition of demineralized water. Finally natural filters are used for the sole purpose of making the liqueur clearer and brighter. Only at this point the Mirto di Sardegna is ready to be bottled.

The freshly brewed liquor has a very dark, almost black with violet reflections color, and after several months this fades and presents reflections that tend to rubyred; the taste becomes smooth and velvety.
Because of its properties, the Mirto di Sardegna is inserted between the digestive liqueurs: it should be drunk after meals, although ma