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Mirto Benalunga is produced by immersing the Mirto berries into cleaning tanks and then separating the skins from the juice. A hydro-alcoholic solution is then added to the maceration tank to infuse with the juice. The juice is then left to macerate for no longer than 4 months. At the end of the maceration stage, the essential oils and antocyans (colour) are extracted and the ‘flower’ is racked. Lastly, the liquor is aged, filtered then bottled.