Mirto rosso - Bresca Dorada - Sardinian food

Red Sardinian myrtle made by Bresca Dorada in Muravera

Mirto rosso - Bresca Dorada - Sardinian food products

Features:

The fruits of the myrtle ripen in November and are harvested until January. In those months, cold and rainy, the many collectors of Sardinia reach the most inaccessible areas to be able to collect the ripe berries. From those fruits, arrived in the factory, and macerated in alcohol for a few months, you get the brew that will be the basis for the good liquor.

The use of honey gives the Red Myrtle a unique and unmistakable taste.

It is suggested to drink it cold.

The myrtle berries, when fully ripe, are picked by hand from wild plants that are abundant in the wild places of the island campaigns.

The fruit pickers confer them to the factory, certifying the time and manner of collection.

After extensive internal testing, myrtle is put in alcoholic infusion for a few months, and then it is drawn off the brew.

Mirto rosso - Bresca Dorada - Sardinian food

The liquor is prepared by adding the infusion syrup of sugar and honey.

After filtration and reduction of alcohol content up to 30% vol. the Myrtle Liqueur is ready and, after passing an organoleptic test, it is bottled.

The strength of Myrtle Liqueur Bresca Dorada is, in addition to the traditional preparation, the use of honey, having sweetening properties far superior to sugar, and it allows to maintain the right level of sweetness of the liqueur with a lower sugar content, giving a soft and velvety taste and maintaining the delicate aromas of myrtle not covering them with an 'excessive sweetening.

In the production of liqueur Mirto Rosso colorings, flavorings and stabilizers are not used.

Red Mirto di Sardegna produced by Bresca Dorada in Muravera - myrtle berries from myrtle woods in Muravera

Mirto rosso - Bresca Dorada - Sardinian liqueur

Matching:

Best with the seadas and Sardinian almond pastry

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