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Mirto, a distinctive liqueur hailing from the Mediterranean island of Sardinia, embodies the rich, aromatic essence of its native landscape. Made from the berries and sometimes leaves of the myrtle plant, Mirto is deeply rooted in Sardinian culture and tradition. This article delves into the history, production, and cultural significance of Mirto, offering insights into its unique taste and why it holds a special place in the hearts of Sardinians and enthusiasts worldwide.

The Origins of Mirto

The origins of Mirto are as ancient as the myrtle plant itself, which has been revered since antiquity for its aromatic properties and medicinal uses. The myrtle plant, scientifically known as *Myrtus communis*, is native to the Mediterranean region, flourishing in the warm, sunny climate of Sardinia.

Historically, myrtle was considered a sacred plant by various civilizations, including the Greeks and Romans. It was associated with the goddess Aphrodite (or Venus in Roman mythology), symbolizing love and beauty. The practice of infusing alcohol with myrtle berries likely began with these ancient cultures, who used the plant for both culinary and medicinal purposes.

In Sardinia, the tradition of making Mirto has been passed down through generations. The liqueur is a testament to the islanders’ deep connection to their natural environment and their ability to utilize local resources to create unique, flavorful beverages.

Production Process

The production of Mirto is a meticulous process that involves careful selection of ingredients and adherence to traditional methods. The primary ingredient is the myrtle berry, but in some variations, the leaves of the myrtle plant are also used. There are two main types of Mirto: Mirto Rosso (red Mirto), made from the berries, and Mirto Bianco (white Mirto), made from the leaves and sometimes immature berries.

Harvesting the Berries

The first step in making Mirto is harvesting the myrtle berries, which typically takes place in late autumn and early winter when the berries are fully ripe. The berries are hand-picked to ensure they are of the highest quality. This labor-intensive process reflects the artisanal nature of Mirto production.

Infusing the Alcohol

Once harvested, the berries are cleaned and then steeped in high-proof alcohol, typically around 90-95% ABV. The berries are left to macerate in the alcohol for several weeks, during which time the alcohol extracts the rich, aromatic oils from the berries. This infusion period can vary but generally lasts about one to two months, depending on the desired intensity of the flavor.

Creating the Syrup

After the infusion period, the myrtle-infused alcohol is mixed with a simple syrup made from water and sugar. The ratio of syrup to alcohol is crucial and can vary based on the producer's preference and the desired sweetness of the final product. This mixture is then left to rest for several weeks to allow the flavors to meld and mature.

Filtration and Bottling

The final step is filtration, where the liqueur is carefully strained to remove any solid particles from the berries. The resulting liquid is then bottled, resulting in a vibrant, aromatic liqueur with a deep red color for Mirto Rosso or a lighter, yellowish hue for Mirto Bianco.

The Taste and Aroma of Mirto

Mirto is renowned for its complex and aromatic flavor profile. Mirto Rosso, made from myrtle berries, has a rich, deep taste with notes of juniper, rosemary, and a hint of citrus. It is both sweet and slightly bitter, with a robust, earthy aroma that evokes the Mediterranean maquis, the dense shrubland typical of the region.

Mirto Bianco, on the other hand, has a lighter, more delicate flavor. It retains the herbal notes of the myrtle plant but is generally less sweet and more aromatic, with a subtle spiciness and a hint of resin.

The unique taste and aroma of Mirto make it a versatile liqueur that can be enjoyed in various ways. It is traditionally served chilled as a digestif, often following a hearty Sardinian meal. Its aromatic qualities also make it a popular ingredient in cocktails and culinary creations.

Cultural Significance

Mirto is more than just a liqueur; it is a symbol of Sardinian identity and heritage. It plays a significant role in the social and cultural life of the island, often enjoyed during family gatherings, festivals, and celebrations. Serving Mirto is a gesture of hospitality and a way to share the flavors and traditions of Sardinia with guests.

The production of Mirto is also an important aspect of Sardinian agriculture and economy. Many local producers, often small family-run businesses, take pride in crafting this traditional liqueur using methods that have been passed down through generations. This artisanal approach not only preserves the quality and authenticity of Mirto but also supports the local economy and promotes sustainable agricultural practices.

Pairing and Serving Suggestions

Mirto is a versatile liqueur that can be enjoyed in various ways, both as a standalone drink and as an ingredient in cocktails and culinary dishes. Here are some suggestions for pairing and serving Mirto:

As a Digestif

Mirto is traditionally served chilled as a digestif, enjoyed after a meal to aid digestion and cleanse the palate. The best way to experience its full range of flavors is to serve it in a small glass straight from the freezer. The cold temperature enhances its aromatic qualities and provides a refreshing finish to any meal.

In Cocktails

Mirto's complex flavor profile makes it a fantastic ingredient in cocktails. It can add depth and a unique twist to both classic and contemporary drinks. Here are a few cocktail ideas featuring Mirto:

Mirto Spritz: Combine Mirto with sparkling wine and a splash of soda water for a refreshing and aromatic twist on the classic spritz.

Mirto Martini: Mix Mirto with gin or vodka and a touch of vermouth for a sophisticated and flavorful variation of the martini.

Mirto Sour: Create a Mirto sour by mixing Mirto with lemon juice, simple syrup, and egg white for a frothy and tangy cocktail.

Culinary Uses

Mirto can also be used in cooking and baking to add a unique flavor to various dishes. Here are some culinary uses for Mirto:

Marinades and Sauces: Use Mirto as a base for marinades or sauces for meats and seafood, adding a depth of flavor and a hint of sweetness.

Desserts: Incorporate Mirto into desserts such as cakes, ice creams, and sorbets for a unique and aromatic twist. It pairs particularly well with chocolate and citrus flavors.

Cheese Pairing: Serve Mirto alongside aged cheeses, where its aromatic qualities can complement and enhance the flavors of the cheese.

Making Mirto at Home

For those who enjoy DIY projects and want to experience the true essence of Mirto, making it at home is a rewarding endeavor. The process is straightforward, but patience and quality ingredients are key to achieving the best results.


1 kg of fresh myrtle berries (or 500 grams of dried myrtle berries)

1 liter of high-proof alcohol (such as Everclear or vodka)

1 liter of water

500 grams of sugar


1. Clean and prepare the berries: Thoroughly wash the myrtle berries to remove any impurities. If using dried berries, soak them in water for a few hours to rehydrate.

2. Infuse the alcohol: Place the myrtle berries in a large glass jar or bottle. Pour the alcohol over the berries, ensuring that they are fully submerged. Seal the container and store it in a cool, dark place for at least one month, shaking it gently every few days.

3. Prepare the syrup: After the infusion period, combine the water and sugar in a saucepan. Heat gently until the sugar is fully dissolved, then let the syrup cool to room temperature.

4. Mix and rest: Strain the myrtle-infused alcohol to remove the berries. Combine the infused alcohol with the syrup, stirring well to ensure they are fully integrated. Seal the mixture in bottles and let it rest for at least one month to allow the flavors to meld.

5. Enjoy: Once the Mirto has matured, it is ready to be enjoyed. Serve it chilled and savor the rich, aromatic taste of homemade Mirto.

Popular Mirto Brands

For those who prefer to purchase Mirto rather than making it at home, there are several renowned brands that offer high-quality options. Some of the most popular include:

Zedda Piras: One of the most well-known producers of Mirto, Zedda Piras offers a range of Mirto products made from carefully selected myrtle berries.

Silvio Carta: A family-run business that has been producing Mirto for generations, Silvio Carta is known for its traditional methods and high-quality liqueurs.

Pompia: Another respected brand, Pompia produces both Mirto Rosso and Mirto Bianco, offering a variety of options for different tastes.

Lucrezio R: A smaller, artisanal producer, Lucrezio R is celebrated for its attention to detail and commitment to preserving the traditional methods of Mirto production.

The Global Appeal of Mirto

While Mirto remains deeply rooted in Sardinian culture, its appeal has spread far beyond the island's borders. It is now enjoyed around the world, with international brands producing their own versions and local enthusiasts crafting homemade batches. Its rich, aromatic flavor makes it a popular choice for those seeking unique and traditional liqueurs.

In the United States and other countries with vibrant culinary scenes, Mirto has found a niche among mixologists and chefs who appreciate its complex flavor and versatility. It is frequently featured in high-end restaurants and bars, both as a standalone drink and as an ingredient in cocktails and culinary creations.


Mirto is more than just a liqueur; it is a celebration of the rich flavors and traditions of Sardinia. From its ancient origins to its status as a beloved contemporary beverage, Mirto captures the essence of Sardinian culture and the island's natural beauty. Whether enjoyed chilled after a meal, mixed into a creative cocktail, or used to enhance a culinary dish, Mirto offers a taste of Sardinia in every sip. So, the next time you raise a glass of this aromatic liqueur, take a moment to appreciate the craftsmanship and cultural heritage that make Mirto truly special.

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      • The most well known of the Italian grapes and responsible for the famous Tuscan wines. Using tradional techniques, the wines are earthy, full of cherry fruit and cedar. The wines produced include such famous names as: Chianti, Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso. The "Super-Tuscans", produced for the international market, blend the Sangiovese grape with Bordeaux varietals such as: Cabernet Sauvignon, Merlot and Cabernet Franc, and often used French oak barrels to age.

    • Nebbiolo

      • Translated, the name means: "Little Fog", which refers to the autumn fog common in the region of Piedmont where it is grown. The grape seems to like these conditions but is difficult to cultivate otherwise. It is responsible for the famous wines of Barolo and Barbaresco, both produced in the Cuneo province of Piedmont. Barolo is often kept for more than 50 years, and is considered by many to be the greatest wine produced in Italy.

    • Montepulciano

      • This grape is planted in Abruzzo,and should not be confused with the town of the same name in Tuscany. It produces a wine with silky plum-like fruit, friendly acidity, and light tannin, recent bottles have improved greatly on those in the past.

    • Barbera

      • This grape is the most widely grown in Piedmont and southern Lombardy, particularly around the towns of Asti, Alba and Pavia. Previously, the Barbera wines were considered a poor alternative to Barolo, but recently they have improved dramatically. The wine has bright cherry fruit, a very dark color, and a food-friendly acidity. It is being produced increasingly for the international market.

    • Corvina

      • This is the grape that makes Valpolicella and Amarone, the best known wines of the Veneto. Valpolicella has dark cherry fruit and spice. If the grapes are dried, a process called "passito", they produce a wine called Amarone. Some are aged for more than 40 years and can command extremely high prices. Amarone di Valpolicella was awarded DOCG status in 2009.

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      • A native varietal of Sicily, this grape was virtually unheard of a few years ago. Now, the quality of the wine is improving steadily and it is becoming increasingly popular on the international market for its plummy fruit and sweet tannins.

    • Dolcetto

      • This grape is called "Little Sweet One", because it is easy to grow and produces great wines for everyday drinking. It is grown alongside the Barbera and Nebbiola grapes in Piedmont and produces wine with flavors of concord grape, wild blackberries and herbs.

    • Negroamaro

      • Translated, the name means "Black and Bitter". It is grown extensively in the region of Puglia where it is used to produce the Salento wines: spicy, toasty, and full of dark red fruits.

    • Aglianico

      • Considered by many to be the "Noble Varietal of the south" Aglianico grapes are primarily grown in the regions of Campania and Basilicata. The name is derived from Hellenic, so the grape is considered to be a Greek transplant. Thick skinned and spicy, the wines are often both rustic and powerful.

    • Sagrantino

      • This grape is native to Umbria. It is only planted on 250 hectares, but the wines produced from it are world-renowned. Inky purple, with rustic brooding fruit and heavy tannins, these wines can age for many years.

    • Malvasia Nera

      • Red Malvasia varietal from Piedmont. A sweet and perfumed wine, sometimes elaborated in the passito style.

Other major red varieties are Ciliegolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Primitivo (Zinfandel in California), Refosco, Schiava, Schiopettino, Teroldego, and Uva di Troia. "International" varietals such as Merlot, Cabernet Sauvignon, Syrah, and Cabernet Franc are also widely grown.

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      • This is the most widely planted white varietal in Salaparuta, south western Sicily.

    • Trebbiano

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Other important whites include Carricante, Catarratto, Coda de Volpe, Cortese, Falanghina, Grechetto, Grillo, Inzolia, Picolit, Traminer, Verduzzo, and Vernaccia. As far as non-native varietals, the Italians plant Chardonnay, Gewürztraminer (sometimes called traminer aromatico), Riesling, Petite Arvine, and many others.

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