It is known that myrtle is synonymous with Sardinia all around the world. Obtained only from berries or from berries with leaves, white or red – the recipe of this ancient liqueur has a history that is over 100 years old and peculiar to Sardinia – dating back to the early 19th century. At first, it was soaked in a mixture of spirit and water. Then, sugar or honey was added to make it sugary and pleasant in the mouth.
But it is Silvio Carta’s family who enriched the recipe. In the terrible winter of 1939 – marked by frost and famine – the population of Baratili was saved from hunger thanks to that precious and abundant fruit: the myrtle. Thus to enhance the conservation of the berries, Elio Carta’s grandmother placed a handful of fruits in a measuring cup of Vernaccia spirit, which was already produced by the family: the first ever myrtle-based liqueur was born. Elio wanted to produce one of the highest quality, Mirto Pilloni, which is made with the same ancient recipe of that time.