Myrtle-berry liqueur – Myrtle-berries are gathered in November and December and brought to us by expert people with long experience. The berries are washed and brewed for two months. Then, they are urged to obtain the myrtle-berry infusion. To obtain the liqueur, alcohol and sugar are added.Lemon Liqueur - Lemons ripe under the Sardinian sun, are washed and cut by hand. Their peels, fragrant with rich essence, are dipped in alcohol for some days. From the hydro alcoholic brew we get the so called Limondoro, a delicious liqueur, pleasant and spicy, to drink after meal or whenever you prefer.
Filu e ferru (Iron thread) - It is a brandy obtained from the distillation of marcs.