From production to our warehouse, our products are kept at a constant temperature and controlled to preserve its organoleptic characteristics. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Senza un mandato di comparizione, una conformità volontaria da parte del vostro Fornitore di Servizi Internet, o ulteriori registrazioni da parte di terzi, le informazioni memorizzate o recuperate per questo scopo da sole non possono di solito essere utilizzate per l'identificazione.

Dopo averlo messo in fresco l'ho assaggiato per la prima volta e sono rimasto stupito è davvero ottimo. The skin benefits from Sodium PCA, which makes it hydrated and elastic and contributes to maintaining the skin’s natural pH level. Questo sito o gli strumenti terzi da questo utilizzati si avvalgono di cookie necessari al funzionamento ed utili alle finalità illustrate nella cookie policy. In Italy the approval and presentation procedure of technical files is defined by the ministerial decree of May 13, 2010. The liqueur is prepared by mixing the infusion with alcohol and a syrup made of water, sugar and at times honey.

The ruby red color initially has purplish tints which tend to fade over time towards warmer shades, testifying to the natural evolution of the genuine coloring substances of the myrtle berries. The Mirto may only bear the designation "Mirto di Sardegna" if it was produced without any preservatives, flavorings or colorings or other additives. Bear, Mario Lorenzin 1975, Alvarez Gómez, Irving Barber Company, Floïd, LEA Classic, Alvarez Gómez, Baxter of California, Daimon Barber, Bro Shaver, Floïd, Klar Seifen, Etch, nom, One Blade, Percy Nobleman, Tenax and The Holy Black. 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. The classic Mirto di Sardegna rosso, made according to an old traditional Sardinian recipe from the largest family-run distillery in Sardinia.

It is obtained from the myrtle plant through the alcoholic maceration of the berries or a compound of berries and leaves. 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 liqueur Mirto di Sardegna GI is obtained by hydroalcoholic infusion of fully ripe myrtle berries. At the end of the ‘90s the company had adopted innovative working technologies, without however, modifying the traditional production process.In the 15th century it was still known as "poor people's spirit", but over generations of farmers and winegrowers the grappa became. Per fornire le migliori esperienze, utilizziamo tecnologie come i cookie per memorizzare e/o accedere alle informazioni del dispositivo.

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. Sodium Coco-Glucoside Tartrate: It is an extremely delicate surfactant on the skin, suitable for products for children, the elderly and delicate skin.The company can trace its origins to 1854 when Francesco Zedda started his wine business in Cagliari. It is characterized by a broad and particular flavor characterized by a warm structure due to the good alcohol content and soft due to the sugar content. Mirto di Sardegna Aftershave has a particular formulation, between an alcoholic EDT (we use vegetable origin alcohol only) and a fluid cream, and is featured by a filmogenic action on the skin. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product.