How Mirto Sardo is Made: The Tradition on La Maddalena Island

The essence of Sardinia in a glass: what Mirto means to Sardinians

If Sardinia had a single, defining scent, it would be that of myrtle. This evergreen plant dominates the Mediterranean scrubland of the La Maddalena Archipelago, painting the landscape with dark, purplish berries during winter. For us locals in La Maddalena, myrtle isn't just an after-dinner digestif; it's a symbol of hospitality and a ritual that connects generations. Staying at Il Maestrale also means allowing yourself to be enveloped by these wild aromas that the wind carries right into your apartment windows, inviting you to discover the beating heart of the island's traditions.

The Mirto from Sardinia, a centuries-old island tradition

Discover here where to eat in La Maddalena and delight your palate

The ritual of harvesting among La Maddalena's granite rocks

The preparation of authentic artisan Mirto begins with harvesting the berries, which usually takes place between November and January. It's a meticulous task requiring skilled hands: the berries must be perfectly ripe, plump, and covered in "pruina"—that fine, pale dust that ensures their integrity. Walking along the paths of the La Maddalena Archipelago in winter, it's not uncommon to encounter locals with small baskets, carefully selecting the best fruits from the bushes shaped by the Maestrale wind. This direct connection to the land is what we strive to convey to our guests at Il Maestrale, suggesting the best times to experience the island in its purest form.

The traditional recipe: the secret to a perfect infusion

How is Mirto made? The recipe appears simple but demands precision. The cleaned berries are steeped in pure 95° alcohol in glass demijohns for about 40 days, kept strictly in the dark. After this period, the berries are "pressed" to extract all their essence and colour. The resulting liquid is then combined with a syrup of water and sugar (or honey, for an older variation). The secret to good Mirto? Patience. Good Mirto must rest for a few more months before being served chilled, offering that velvety flavour that perfectly balances the berry's bitter notes with the syrup's sweetness.

The Mirto recipe involves pressing the berries

A toast to authentic hospitality at Il Maestrale

Il Maestrale is more than just a place to sleep; it's a place where hospitality also involves sharing these little local secrets. Booking your holiday here means securing a front-row seat to discover the culture of La Maddalena, one sip of Mirto at a time.