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In December, when berries reach maturation, it occurs myrtle harvest.
Skilled and expert gatherers, using special combs, separete berries
from plant and leaves, select and put them in sacks for delivering
to laboratory; here, after a carefull check they are placed in a steel
silo and dip in alcohol: operation known as “Infusion”.
In march it is extracted a red-violet infusion very intense with aromatic
fragrance, unique and unmistakeable with a wild and sourcy flavor.
Adding sugar, water and alcohol to the infusion, myrtle Liqueur is obtained,
in respect of nature and local traditions.
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