The San Martino Company was established in the 1987, in Quartucciu, Campidano area of Cagliari , from the passion of “homemade” Liqueurs by Maria Antonietta, Alessandro and their sons Gabriele and Simone.

This company produces the Limoncello with natural sardinian lemons selected and peeled by hand, but its main production is dedicated to 'Mirto' Myrtle Liqueur, the king of all liqueurs of Sardinia. Typical of its traditions it is produced exclusively with the fresh and wild mirto berries also known as “Myrtle berries”, harvested by hand by expert gatheres on our mountains.

Mirto

Mirto Liqueur is obtained from the natural infusion in pure alchol of myrtle berries which are small fresh fruits with a coriaceous fleshy consistency and a deep brownish color.

When berries reach maturation, throughout december, are picked up from bushes, that grow wild in our island, and selected by skilled gatherers and delivered to laboratory.

Here, following ricepes coming from old farmers’ families, using natural ingredients (myrtle berries infusion, sugar and alcohol) we have given to our liqueur an high quality, unmistakeable and unique flavor, particulary strong and deep. After lunch is considered a irreplaceable digestive.

Limoncello

Lemon, the common name of “Citrus Limonia” is an evergreen tree native to Asia. It was first introduced to the Mediterranean region around 1200 AD, and found there its ideal habitat, particularly so in some areas of Sardinia. The lemons which ripen under the strong sun of our island are particularly rich in vitamins.

When they are ripe and intense yellow in colour, the Lemons are picked and transferred to the liqueur plant. Here, experienced women peel by hand them with a special utensil and the rinds rich in essences are soaked in pure alcohol for a number of days.

With the infusion of the lemons rinds, alcohol and sugar a delicious liqueur is thus obtained, tasty and aromatic, ideal for rounding off a meal or on its own at any time during the day.

Filu e Ferru

Filu e Ferru or Acquavite, a strong spirit whose origins are shrouded in mystery, was held to be the humble relative of other, more distinguished liqueurs and distilled spirits.

While the upper classes held it in contempt, it was particularly appreciated by physicians, hence its name, meaning “life's water”.

Acquavite, in Sardinia, is called “Filu e Ferru” because it was covertly prepared by the peasants, using rudimental stills and then to keep the spirit safe from the controls, they hid it in their vegetable gardens, in holes in the ground. To mark the spot, they left a piece of iron wire sticking out of the ground, hence the local name “Filu e Ferru”, meaning “iron wire”.

Its intense aroma and warm, mellow aftertaste are unmistakable signs of its quality and genuineness.