Description
Geographical Indication Mirto di Sardegna is reserved to the liqueur obtained by hydroalcoholic infusion of myrtle berries (Myrtus communis L.) collected and processed in the Sardegna Region.
Production Area
The production area of Mirto di Sardegna GI is in the Autonomous Region of Sardinia. All the stages of production - from the harvesting of the berries to bottling - have to take place in the above-mentioned geographical area. Myrtle (Myrtus communis L.) is a typical evergreen shrub of the Mediterranean area, growing wild along the coastal areas of Sardinia and up to an altitude of 600-800 meters above sea level, usually in acid or neutral soils.
Production Method
The myrtle berries must be harvested directly from the plant when they are fully ripened; the berries must come from wild flora or from cultivations that are grown in conditions very close to those in which the plant naturally lives and grows in the wild. The infusion of the berries must take place as soon as possible; the berries cannot be frozen. The infusion of the whole or crushed berries must take place in stainless steel tanks, for a period of no less than 15 days and no longer than 8 months; a hydroalcoholic solution with an alcohol content of not less than 40 % by volume is used. The infusion is then extracted (flower infusion); demineralized water can be added to the berries still steeped in alcohol and the liquid is extracted again after a few days (second extraction). The berries are then pressed in order to recover the liquid. The three infusion stages - flower, second extraction and pressing - can be mixed together and filtered to make the infusion used for the preparation of the liqueur. The liqueur is prepared by mixing the infusion with alcohol and a syrup made of water, sugar and at times honey. The quantity of honey must be less than 15% of the sugar weight. The bottling of the Mirto di Sardegna GI must take place only in the plant of production due to the fact that antioxidants or preservatives utilization is not allowed. If transported still not bottled, its aromatic characteristics could be compromises. The bottling can only occur in glass containers of not more than 1,5 litres.
Product Characteristics
The liqueur Mirto di Sardegna GI is obtained by hydroalcoholic infusion of fully ripe myrtle berries. The alcoholic strength by volume shall be between 28% and 36%. The minimum quantity of berries is 150 grams per litre of liqueur. It is forbidden to add colourings or flavourings. A tasting panel assesses the organoleptic characteristics of the liqueur by using a special form of sensory evaluation. Therefore, to be able to boast of such name, the Mirto di Sardegna GI will have to get an average score of at least 75/100.
Legislative information
Geographical Indication Mirto di Sardegna is registered in the Annex III of Regulation (EC) n. 110/2008 on the definition, description, presentation, labelling and the protection of Geographical Indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89 (published in the Official Journal of the EU of 13 February 2008; L. 39) as modified by the Reg. (EC) 1067/2016 and by Reg. 674/2019. Notwithstanding the entry in force of the new Reg. UE 787/2019 which is replacing Reg. 110/2008 and that applies to GIs from 8 june 2019, Annex III still stand until the creation of GI’s Register referred to in article 33 of the new law. Generally, article 24 paragraph 1 of Regulation 787/2019 provides that for every Geographical Indication has to be presented a technical file containing requirements requested by article 24 itself. In Italy the approval and presentation procedure of technical files is defined by the ministerial decree of May 13, 2010. The Mirto di Sardegna GI technical file is contained in the MoA decree of June 8, 2016 (published in the Italian Official Journal n. 139 of June 16, 2016).
