Description
The Mirto di Sardegna Geographical Indication is reserved for the liqueur obtained through the hydroalcoholic infusion of myrtle berries (Myrtus communis L.) harvested and processed in the Sardegna region.
Production Area
The production area of Mirto di Sardegna GI is within the entire territory of Sardinia, where all of the production stages – from the harvesting of the berries to bottling – must take place.
Production Method
Myrtle (Myrtus communis L.) is an evergreen shrub typical of the Mediterranean scrub, which grows wild along the coastal areas of Sardinia and up to an altitude of 600-800 metres above sea level, usually in acid or neutral soil. The myrtle berries used to produce Mirto di Sardegna GI must be harvested directly from the plant when they are fully ripened; the berries must come from wild flora or crops grown in conditions very close to those in which the plant naturally lives and grows in the wild. The berries must be infused as soon as possible after the harvest and cannot be frozen. The whole or crushed berries must be infused in stainless steel tanks, for a period of no less than 15 days and no longer than 8 months, in a hydroalcoholic solution with an alcohol content of no less than 40 % ABV. The infusion is then tapped (flower infusion); demineralized water can be added to the berries still steeped in alcohol and the liquid is tapped again after a few days (second tapping). The berries are then pressed in order to recuperate the liquid part. The three parts of the infusion - flower, second tapping and squash - can be mixed together and filtered to make the infusion used as the base of the liqueur. The liqueur is made by mixing the infusion with alcohol and a syrup made of water, sugar and at times honey. The quantity of honey must be less than 15% of the weight of the sugar. The water used in this stage of the technological process must be demineralized through ion exchange or reverse osmosis water treatments. Mirto di Sardegna GI can only be sold in glass bottles, with a capacity of no more than 1.5 litres, so that it maintains all of its sensory characteristics. Bottling must take place in the same place the liqueur was produced in. The use of antioxidants and preservatives is not allowed in the production of Mirto di Sardegna GI, because if the product was transported unbottled they could compromise its specific sensory qualities.
Product Characteristics
The liqueur Mirto di Sardegna GI is obtained through the hydroalcoholic infusion of fully ripe myrtle berries. Its alcohol content ranges from 28% to 36% ABV. It contains a minimum of 150 g of berries per litre of liqueur. The addition of colourings or flavourings is not permitted. The liqueur is ruby-red, with purplish hues which tend to become warmer shades over time. A tasting panel assesses the organoleptic properties of the liqueur through a predetermined sensory test. Mirto di Sardegna GI must get an average score of at least 75/100 to be able to use the designation.
Legislative information
The Mirto di Sardegna Geographical Indication is registered in Annex III of Regulation (EC) No. 110/2008 on the definition, description, presentation, labelling and protection of Geographical Indications of spirit drinks and repealing Council Regulation (EEC) No. 1576/89 (published in the OJEU L. 39 of 13.02.2008), as modified by EC Reg. 1067/2016 and Reg. 674/2019. Notwithstanding the entry into force of the new EU Reg. 787/2019, which repeals Reg. 110/2008 and – as far as GIs are concerned – has been applied since 8 June 2019, Annex III will continue to apply until the creation of the GI Register referred to in art. 33 of the new regulation. Generally, article 24, paragraph 1 of Regulation 787/2019 states that for every single Geographical Indication a technical file containing the requirements set out in the same article must be presented to the European Commission. The technical file for Mirto di Sardegna GI is contained in the decree issued by the Ministry of Agricultural, Food and Forestry Policies on 8 June 2016 (published in the Italian Official Journal no. 139 of 16.06.2016).
