Traditional Sardinian Myrtle - Mulsta, Murta - Traditional Sardinian product

soft drinks, spirits and liqueurs

Myrtle of Traditional Sardinia

soft drinks, spirits and liqueurs


Myrtle of Traditional Sardinia

Mulsta, Murta

soft drinks, spirits and liqueurs

PAT - Traditional Sardinian Agri-food Product recognized by the Ministry of Agriculture, Food and Forestry, on the proposal of the Sardinia region.

The Myrtle has different names in dialect, Mulsta (Ittireddu), Fine (Berchidda Ittiri, Oschiri, Padria, Pattishall, Sassari, Temple, Alghero), Murta (Bitti, Bolotana, Fluminimaggiore, Oliena, Orani, Orgosolo, Quartu), Murtiu ( Carlisle), Murtizzu (Bono) and Muta (Burcher and Villacidro).
The Mirto di Sardegna is a liqueur from the red color obtained from the infusion of hydro-alcoholic myrtle berries, of which it retains the characteristic aroma, with only the addition of sweeteners such as sugar or honey.
It features special digestive and is preferably consumed cold.
The alcohol content is between 28 36% and% vol.
The processing system comprises the following steps:
- The collection of myrtle berries must be made directly from the plant after reaching veraison; these must come from the natural flora 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 quantities exceeding 0,1% by weight; the berries can be washed with water to allow the removal of coarse impurities (dust and soil, etc.).
- The infusion of the berries in water-alcohol solution to a minimum of 40 ° for a period not less than 15 days in infusers stainless steel using only alcohol classified under current regulations; It has prohibited the addition of preservatives, flavorings, colorings or any other product, and the use of other distillates.
- Tapping the infused flower, pressing the berries and filtering.
- The meeting of the pressed flower and forms the basis for the production of liquor, and the result is stored for a period not exceeding 24 months, calculated from 31 December of the year of its collection.
- The sweetening with sugar or with sugar mixture - honey; the latter with a percentage not exceeding 15% by weight of the sweetener mixture.
- Technological processes aimed at dilution, filtration, clarification and stabilization with adjuvants authorized by current EU or national regulations.
The liquor Mirto has very ancient origins, it is produced in Sardinia by several generations, however, there are no written sources about it but only oral traditions given that the drink was produced for the exclusive use of the family.
The recipe has been passed down from parents to children so that even in historical research the oral tradition can not be neglected in the absence of written sources.
Only since the mid-seventies there were reports of a liquor Mirto production on a commercial scale.

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soft drinks, spirits and liqueurs
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similar topics

›Traditional Sardinian Myrtle› Mulsta, Murta Sardinia ›PAT Traditional Sardinian Agri-Food Products› Non-alcoholic drinks, spirits and liqueurs ›Sardinia - regional products› Typical agri-food products ›Sardinian agri-food products

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