Sardinia can boast of an ancient and rich liqueur-making tradition drawing on the generous and varied abundance of endemic and wild plants which mark the island’s landscape.
Sardinian liqueurs, in their wonderful simplicity, express distinctive flavours and aromas, well-balanced and integrated with a water, alcohol, and sugar or honey solution with moderate alcohol content.
Mirto: Rosso, Biano o Verde
Some of the best known and appreciated Sardinian liqueurs are Mirto Rosso (red myrtle) a dark intensely aromatic liqueur, obtained from the purple berries of the myrtle plant, picked by hand and immediately processed.
White or Green Myrtle a transparent or slightly green liqueur obtained from the fresh shoots of the same plant.
Finocchietto: obtained by maceration of wild fennel flowers.
Elicriso: obtained by maceration of dried Helichrysum.
Pomegranate: liqueur obtained from selected areas and hand-picked during the ripening period.
Prickly Pears: liqueur obtained from delicious sweet fruits with honey infusion.
Strawberry tree: liqueur obtained from infusion of ripped berries.
Abbardente and Fil’e Ferru
Abbardente in other island realities is a Grappa : in Sardinian language means brandy. Sardinian brandy can be a distillate of marc but, based on the cultures and geographical areas of Sardinia, it can also be a distillate of wine.
Fil’e Ferru: is a distillate obtained from the best selection of Sardinian pomace.
In una tassa de filaverru bada unu mundu de iscoprire, contus de binjas, axinas de calidade superiore e meda traballus sapientes e antigus…………
In a glass of grappa there is a whole world to discover: stories of vineyards, of high-quality raw materials and very complex and refined processes.