Prickly pear fruit- Liqueur Bresca dorada The ripest prickly pear fruit are picked, carefully peeled and steeped in an alcoholic infusion. The result is a delicious liqueur which evokes the taste of the fruit it is made from but also that of almonds or Muscat grapes. Vol 30 Cl 50
In questa crema di limoncello il gusto fresco e delicatamente fruttato dei limoni maturati sotto il sole della Sardegna si fonde con la vellutata delicatezza della crema di latte. Una specialità che affascina per il suo gusto unico e inconfondibile. Si apprezza al meglio se servito fresco. 17% Vol 50 cl.
This is the classic liqueur deriving from the popular tradition of Sardinia. The ruby red colour has initially violet reflections, which with time tend to fade to warmer hues: testimony to the natural evolution of the colouring substances from the myrtle berry. Alcohol content 32% 70 cl.
Mirto is a popular liqueur in the islands of Sardinia. It is obtained from the myrtle plant through the alcoholic maceration of the berries or a compound of berries and leaves. Myrtle grows freely in Sardinia, where the liqueur was consumed as part of a local niche market. The bottle is available in six labels murals collectibles. Cl. 50, Vol 30%.
Orange liqueur - Bresca dorada. Anyone who has tasted the oranges from Muravera says they are “ the best in the world”. This pleasant liqueur with its intense scent of fresh fruit, is obtained from orange peel steeped in alcohol.
Sardinian wild fennel liqueur - Lucio e Nunzia Liqueur produced in hydro-alcoholic solution by cold maceration of wild fennel, alcohol and sugar. It contains no artificial flavors, colors or preservatives. Great after a meal due to the digestive powers of the fennel. Cl. 50 Vol. 30%
The scent of the myrtle plant is one the strongest memories that our island leaves its visitors. The delicate liqueur "Green Myrtle" with its intenselyaromatic scent and pleasantly delicate taste is a reminder of this plant. It's made from young myrtle leaves, picked by hand with regard to the well-being of the plant and the environment. Cl. 50.
Filu 'e ferru is a grappa distinguished for its vigour, tempered by the slight and characteristic aromatization date from the seeds of wild fennel, and Golden Branch, obtained by the infusion of the peel of lemons grown in the respect of the natural life of the plant, following an ancient recipe, guarded over the years by the tradition of the House of...
Filu 'e Ferru' Silvio Carta - Distilled liqueur Filu ‘e Ferru’ is synonymous with Sardinia. Silvio Carta has reinterpreted it, bottling only the heart of distillation. The true essence of Sardinia. Alcohol content 42% 50 cl.
Villacidro liqueur is a semisweet elixir seasoned with saffron that was created in 1889 at the distillery belonging to pharmacist Gennaro Murgia, this beverage has played the role of prince in the display windows of every bar as well as in the credenzas of every home. 70 cl., 40% Vol
LEMON LIQUEUR RAMO D'ORO - ZEDDA PIRAS This delicious liqueur is obtained by infusion of alcohol of the lemon rinds. Made thanks to an ancient and secret recipe it's ideal at the end of the meal, perfect for accompanying almond sardinian sweets and ice creams. To taste very cold or with ice. 70 cl. 28%
Sardinian drink with helichrysum liqueur - Silvio Carta The liqueur of Helichrysum (Amaro) is obtained by hydro-alcoholic infusion of the blooming twigs of the homonymous plant that grows wild throughout Sardinia. 23° 70 cl.
The strong point of Bresca Dorada’s myrtle liqueur is the use of honey, a far better sweetener than sugar. This allows the right level of sweetness without using excessive amounts of sugar wich is very important because the delicate myrtle flavour isn’t covered up. Honey also gives the liqueur a soft velvety taste. 70 cl.
In the orange orchards of the fertile valleys around Muravera, the yellow lemons hang like tiny suns in a cosmos of fruit. The peel of these scented lemons is steeped in an alcoholic infusion for a few days. The only other ingredients added are sugar and water. The result is a delicious liqueur with a fresh, pleasant and unmistakeable taste.
Mirto di Sardegna Monte Arcosu - Zedda Piras The precious berries and leaves of myrtle bushes growing spontaneously in the ancient woodlands of the Oasis at Monte Arcosu are meticulously selected and harvested by hand. Mirto Monte Arcosu Zedda Piras is made using traditional techniques in tandem with rigorous modern quality control systems. Cl 70 Vol 35%
Obtained exclusively from the distillation of pomace of the Vernaccia grapes. Colour: amber as a result of refinement in small chestnut tree barrels Bouquet and taste: a Grappa obtained by the distillation of Vernaccia grape pomace exclusively Serving temperature: room temperature Cl. 50 Vol. 40%