It comes from the selection of the best myrtle berries (myrtus communis) from the granite lands of Gallura. The production method consists of maceration in hydroalcoholic solution of the best myrtle berries which are infused into infusion. This process starts in stainless steel tanks at controlled temperature for about 2 months. After that the fruit is separated, it is filtered to obtain the infusion which is stored in temperature-controlled tanks to preserve colour and aromas to obtain the myrtle infusion which is the basis for the excellent liqueur.
A superb grappa with an unmistakable character, the filu ferru is still today an emblem of the ancient art of distillation that has very antique origins in Sardinia. Lucrezio R. today continues to distil the filuferru exclusively with the best pomace of Sardinia as the ancient tradition wants, to obtain a characteristic and unique grappa.