Mirto di Sindia

Sindia
, NU

Indulge in the exquisite and smooth flavor of myrtle liqueur, boasting subtle Mediterranean aromatic hints. Its traditional recipe, passed down through generations, has established it as the pinnacle of Sardinian spirits.

• The Plant

In the lush landscapes of the island, the myrtle shrub thrives, adorned with graceful white blossoms and petite berries during the summer months. These berries ripen under the warm sun and gentle mistral breeze, enhancing their complex scents and transforming into a deep purple hue by late autumn.

Harvested by hand at peak maturity between November and January, the berries undergo a meticulous selection process before embarking on a slow cold maceration in alcohol. This infusion is skillfully combined with sugar syrup and water. Following this, a precise filtration method is implemented along with strict quality checks prior to bottling.

• The Village

Perched on the plateaus of Sindia, the fragrance of myrtle drifts through the expansive countryside, speckled with ancient nuraghi towers, medieval churches, and a historic Cistercian monastery where monks initially delved into crafting infusions and spirits.

Rooted in this region steeped in Sardinian heritage, Antonello Ghisu honed his expertise in traditional practices. Through dedicated study of age-old techniques, he has perfected a harmonious blend of flavors over time. With limited production quantities and meticulous craftsmanship, only the most discerning myrtle enthusiasts can savor these delicate aromas on their palate.

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