Tremontis

The Tremontis distillery specializes in the production of typical Sardinian liqueurs and since 1992 its founders, already experts in this sector, have created this company and work with passion and dedication to make this brand a leader in the sector. The headquarters is located in the center of Sardinia, in Paulilatino in the province of Oristano and can count on a distillery that occupies approximately 2000 m2, with modern and cutting-edge production techniques. Among the most well-known and appreciated Sardinian liqueurs in Italy and in the world there is undoubtedly Mirto di Sardegna, so expressly defined by ministerial recognition; it is certainly the most representative liqueur of this region which brings the typical aromas of this land into homes and boasts a long history, which began with production for exclusive family use and then spread on an industrial level. It is produced by the Tremontis company thanks to the skilful blend of the best myrtle berries, cold macerated in a hydroalcoholic solution. Only three ingredients, myrtle, alcohol and sugar without the addition of preservatives or colorings to obtain a pure and sincere liqueur, an ambassador to the world of this beautiful land. Myrtle of Sardinia has the typical dark red colour, a fruity aroma with balsamic hints (juniper and eucalyptus) and a pleasantly sweet and persistent flavor with a bitter aftertaste. It is perfect if served cold at the end of a meal, but is also good as an aperitif to stimulate the appetite. Another flagship product of the Tremontis company is Limonsardo made from the cold maceration, in a hydroalcoholic solution, of Sardinian lemon peels and sugar. Also in this case the quality of the raw materials does not require the addition of colorants and preservatives. This liqueur has an unmistakable yellow color and a persistent lemon scent; the flavor is sweet with a bitter aftertaste. It should be served very cold and is perfect at any time of the day, especially at the end of a meal. Currently, Tremontis has undertaken another challenge: that of entering the production of grappa and brandy, maintaining the same quality standards used in the production of Mirto di Sardegna and Limonsardo.