Traditional Sardinian Myrtle

Traditional Sardinian Myrtle

»» Italian name: Mirto di sardegna tradizionale, mulsta, murta, ...

Traditional Food Sardinia - Italy


Synonymous:
The myrtle has different names in dialect, Mulsta (Ittireddu), Multa (Berchidda, Ittiri, Oschiri, Padria, Pattada, Sassari, Tempio, Alghero), Murta (Bitti, Bolotana, Fluminimaggiore, Oliena, Orani, Orgosolo, Quartu), Murtiu (Carloforte), Murtizzu (Bono) e Muta (Burcei e Villacidro).

Product description:
Mirto di Sardegna is a liquor obtained from the red water-alcohol infusion of myrtle berries, which retains the characteristic aroma, with only the addition of sweeteners like sugar or honey.
And 'with special digestive properties and is preferably eaten cold.
The alcohol content is between 28% and 36% vol.

Methods of processing, storage and aging:
The processing system comprises the following steps:
- The collection of myrtle berries must be made directly from the plant after reaching veraison, they should come from wild plants or crops that are as close as possible to the conditions of spontaneity, made without the use of fertilizers and pesticides.
- The berries to be processed must not contain leaves in amounts higher than 0.1% by weight; the berries can be washed with water to allow the removal of the coarse impurities (dust and dirt, etc.).
- The infusion of the berries in water-alcohol solution to a minimum of 40 ° for a period not less than 15 days in stainless steel infusers using only alcohol classified according to current legislation prohibits the addition of preservatives, flavorings, colorings or any Another product, and the use of other spirits.
- The dispensing of the infusion flowers, berries, pressing and filtration.
- The meeting of the pressed flower and is the basis for the production of liquor, the result is stored for a period not exceeding 24 months, calculated as of December 31st of the campaign to collect on.
- The sweetened with sugar or with sugar mixture - honey, the latter with a percentage not exceeding 15% by weight of the mixture sweetener.
- The technological processes aimed at dilution, filtration, clarification and stabilization with adjuvants authorized by the applicable Community or national legislation.

Evidence that the techniques were practiced consistently and according to traditional rules for a period not less than 25 years:
The liqueur Mirto has very ancient origins, it is produced in Sardinia for several generations, but there are no written sources about it, but only oral traditions as the drink was produced exclusively for family use.
The recipe has been passed down from parents to children that even in historical research, the oral tradition can not be neglected in the absence of written sources.
Only since the mid-seventies we have news of a production of liqueur Mirto commercially.