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Mirteria will open in February 2023<

You are all invited to the inauguration

La Mirteria was born in Budoni, a small tourist center located on the north-eastern coast of Sardinia. Our company takes its name from the product itself which stands out for its authenticity, quality and genuineness. It reflects our passion and dedication. We imagine our clients as guests at a party where we are the hosts.

Whoever enters our laboratory is not just a customer, but first of all a guest, a friend, a lover of Budoni and our beloved island who comes to visit us
He does not interrupt our work, but contributes with advice , comments and often laughter.
There are not many of us who work in our laboratory, but there are loads of people who visit it, feel it is a bit ours
In our place we are all a bit experts, and a bit customers .
We don’t just sell myrtle, but an idea of hospitality, an idea of living in a “Sardinian” style.

Hi, I’m Sandro and I live in Budoni where I opened my small company “La Mirteria”. The passion for myrtle has distant origins and is handed down from generation to generation. It was my father who taught me, from a young age, where to pick the berries and produce the famous liqueur, with an intense flavor and Mediterranean aromas.

Over the years, the interest, dedication and commitment led me to perfect the product more and more and prompted me, with the support of family and friends, to open the laboratory in the center of the town. I’m waiting for you for a little taste!

History

The name  myrtle comes from the word myrtos (myron=perfumed essence) with reference to the characteristic aroma given off by the leaves when they are  crumpled.

Its story has its roots in Greek mythology where the shrub was sacred to Aphrodite, goddess of love, who after the judgment of Paris surrounded her head with a crown of sprigs of twisted myrtle.

A sign of fertility, it crowned the spouses during the wedding banquet. Even today the myrtle plant is included in the composition of wedding bouquets as a symbol of good wishes  complete.

Caratteristiche

Myrtle is an evergreen shrub, typical of the Mediterranean maquis and of the areas of the Middle East bordering the Mediterranean Sea. It has woody stems and small green leaves. The flowers develop from June to August, they are small, white in color but very fragrant. The dark purple berries give the plant its decorative character. It is a plant that requires total exposure to the sun and can withstand winter temperatures not lower than -7/-8°C.

MYRTUS COMMUNIS

Mirto
Nome Scientifico	Myrtus Communis
Regno	Plantae
Ordine	Myrtales
Famiglia	Myrtaceae
Sottofamiglia	Myroideae
Tribu’	Myrteae
Genere	Myrtus
Specie	Myrtus Communis
Zona	Sud Europa /Medio Oriente
Altezza	2/ 4 Metri
Larghezza	1/ 2 Metri
Fioritura	Giugno, Luglio, Agosto
Sesto D’Impianto	35-70 Cm
Velocità Di Accrescimento	Lenta
Esposizione Alla Luce	Pieno Sole
Qualità	Foglie Sempreverdi e Resistenza Al  Mare

The philosophy of our company is «the pleasure of good drinking».

Our product  S’Myrtus is one of the most typical Sardinian liqueurs, full of sensations that take you to Sardinia in an instant.

Its perfume and its distinct aroma reflect the Sardinian people: bold, genuine,  natural.
A strong but soft and rounded flavor on the palate, which recalls the intense aromas of our Mediterranean maquis.

Processing

In our company we use myrtle from wild plants and the liqueur obtained is 100% natural: a real nectar of the Gods, a gem of tradition.

S’Myrtus is obtained from the maceration of red, pigmented and ripe myrtle berries.
The berries are harvested from December to February, after summer flowering, when they develop their characteristic protective patina.

The harvest is done by hand, to preserve the plant. As soon as they arrive at the company, the berries are checked for quality and placed in steel tanks, where the infusion process in neutral alcohol begins. All stages of production up to bottling are performed cold, so as not to alter the organoleptic characteristics of the finished product.

Due to its properties, our Myrthus fits among the digestives, therefore it should be tasted after meals, even if many people also like it as an aperitif. The best way to appreciate it is to consume it frozen, poured from bottles kept in the freezer.

Myrtle is also widely used in the kitchen. The aromatic power of the twigs and leaves enriches meat and game above all: from roast suckling pig – scented with myrtle, juniper, laurel – to poultry, from beef to birds, as in the typical skewer of thrushes, starlings or blackbirds skewered on a stick of myrtle, called “sa taccula” or “grivia”.

Our laboratory is located in the central street of Budoni (SS), in via Nazionale at number 55

We are open every day from 18.00 to 24.00

Mobile phone +39 338 649 9998