CLASSIFICATION
Myrtle Liqueur.

ORIGIN
Gallura, elevation 300/500 m asl.

RAW MATERIAL
Carefully selected myrtle berries (myrtus communis).

PRODUCTION
Maceration in a solution of water and alcohol in stainless steel vats at controlled temperature for about 2 months. Followed by light filtration and bottling.

CHARACTERISTICS
Colour: purple, of medium intensity.
Nose: intense and distinctive.
Taste: pleasant, with bitter aftertaste.
Alcohol content: 30% vol.

STORAGE
Constant temperature 18 °C, 75% humidity, controlled light.

SERVING
Cold, straight, in cocktails.

SIZE
70 cl.