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.
Noble and ancient Sardinian grappa, distilled with artisanal discontinuous steam method. Authentic as its ancient tradition. Today the Lucrezio R. distillery, in the strictest respect of the Sardinian tradition, produces the original Filuferru, with marc of Vermentino di Gallura, Cannonau di Sardegna, distilled in discontinuous steam bain-marie still. The precious distillate rests 18 months in small French and American oak barrels.
An ardent grappa with a territorial character, FiluFerru, the symbol of Sardinian distilling history, and Lucrezio Rau keeps on distilling exclusively using the best pomace of Sardinia as tradition requires. A frank and robust grappa for a consumer who is attentive to the products.
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.