Harvesting and preparation of myrtle liqueur

Discover one of the most famous Sardinian liqueur and how to make it...

In autumn, Sardinian countryside shows the color of the myrtle, the most famous shrub of the Mediterranean maquis.

It is characterized by small purple berries and during this season we begin our search for the most perfect berries, the main ingredient to prepare a delicious Sardinian liqueur.

The fruits are ripe from November through until January. No tools are required for picking the berries – we usually say that the best tool is the gentle touch of a woman!

Just for our guests, the Quinto Moro organizes the harvesting of myrtle berries and courses for the preparation of this exceptional Sardinian liqueur.

We think Mamma Anna’s mirto is the best - why not come and try your hand?

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