Discover the art of Sardinian myrtle in the Olbia territories for an authentic experience in the heart of eastern Sardinia.
You'll find yourself in a unique location overlooking the Gulf of Marinella, where you'll walk among the natural cultivations of myrtle selected with care and passion for generations. You will then visit the production workshop and discover how the berries become uniquely and distinctively scented liqueurs and the steam still where the harvesting and production cycle starting from the plants themselves will be explained. Expert guides will accompany you on this sensory experience culminating in a tasting of myrtle in combination with various products and an olfactory tasting of fine essential oils.
You will experience an irresistible journey through the flavours and scents of Sardinia!
PROGRAMME
You will visit the myrtle plantation, a cultivation of Myrtus communis set within its natural environment, where the plants have never been treated with pesticides. Five different varieties of myrtle are grown here, selected from the approximately 200 varieties recorded in Sardinia. During the tour, the company’s philosophy and the cultivation methods used will be explained.
Visit to the production laboratory, distillery and steam-powered still where gin and essential oils are produced, with explanations of the entirely artisanal production process.
TASTING
The tasting is for ages 18 and up and it consists of tasting five types of myrtle:
3 cl of berry myrtle liqueur accompanied by pecorino cheese
3 cl of berry and leaf myrtle liqueur accompanied by traditional Sardinian cured meats
3 cl of white myrtle liqueur accompanied by dark chocolate
3 cl of myrtle and honey served over artisanal ice cream (stracciatella or vanilla)
3 cl of reserve myrtle liqueur accompanied by mature pecorino cheese
Myrtles can also be drunk by people with celiac disease.
This will be followed by an olfactory tasting that includes three 100% pure and natural essential oils available from myrtle, wild lavender, lentisk and rosemary, extracted in a steam current from leaves and flowers of local plants.
Children and young people aged 6 years to 17 years will be offered juice, a small snack with cheese, sausage and carasau bread, and ice cream.
