Beginning in 1946, just after the end of the Second World War, an intense smuggling distillation activity developed in Sardinia. It was taking place outside in courtyards and generally during winter nights. From light to regular wine and from pomaces to citrus fruits. In particular, the distillation involved the most representative products of the area in terms of quality and quantity: Vernaccia grape, Vernaccia wine and juniper cones.
When selling the produce, names were chosen in order to identify the product but in a way that would not allow the law enforcement bodies to associate them with the illegal distillation.
The distilled liqueur of pomaces was called ‘filu ‘e ferru’, the distilled wine ‘abbardenti’, the juniper distilled liqueur ‘GINIU’, taking its name from the juniper plant called ‘giniperu‘ in Sardinian dialect. The ‘sale’ of GINIU lasted until the beginning of the ’60s. It was abandoned after then, as it was much easier and practical to distill wine or pomaces. In 2013, Elio Carta decided to revive the distilled liqueur obtained from the juniper cones, creating a very high quality product.
Born in honour of its ancient tradition, GINIU is considered one of the top 10 Italian Gins today.