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Silvio Carta




Silvio Carta is an Italian wine and liquor company located in Sardinia, which is really respectful to the environment. Infact our company has the biggest private photovoltaic system in Sardinia which powers the production of 1MW. At the beginning of the \'50s, Silvio Carta founded the homonymous company, which is now one of the most prestigious and active in Sardinia. At the beginning he started the vinification and refining activity of Vernaccia, a wine of noble tradition and an authentic jewel of the Sardinian oenology, acquiring a leading position in the Sardinian market in just a few years. During the \'80s the production of great quality and traditional spirits and liquors began. Since then, tradition and innovation have gone hand in hand to guarantee quality and naturalness with an attentive eye to the market. This journey has now culminated with the opening of a new and modern building, the creation of truly attractive packaging, the launching of two separate product lines, created on the needs of the two different HO.RE.CA and department store channels (G.D.O.), following by the launching of a new line of essential oils, extracted by typical Sardinian officinal plants, which encourage many functions of the body. Mirto is the traditional Sardinian liqueur. Myrtle (Myrtus communis L.) is an elegant evergreen shrub, growing 2-3m tall on average. Despite many plants belonging to the family of Myrtaceae, myrtle is the only variety to be found in Europe. Myrtle was probably introduced to Europe from Asia or Africa. However, myrtle now grows spontaneously in almost the entire Mediterranean area, from sea level to hilly zones, at an altitude of around 500m above sea level. Myrtle thrives where the climate is mild, in grounds with sandy, loose and porous soil; it resists well to drought, while it doesn\'t stand frost. Leaves are deep green, shiny and leathery; flowers have five white or rose petals and prominent stems (which open at the beginning of the warm season) and are characterised by a distinctive scent. In Sardinia, myrtle is widely used in the food sector; leaves and berries are used both fresh and dry as an ingredient in recipes, while the branches are traditionally used to season typical preparations of lamb roasts and Sardinian piglets. Mirto liqueur is obtained following this process: the ripe myrtle berries are picked by hand in uncontaminated places from the many bushes that abound in the island’s countryside. The pickers certify the times and means of transport and the berries are carefully selected upon arrival. All operations are carried out with the utmost attention to hygiene, ensuring that the berries retain their freshness. The myrtle berries stay in the alcoholic infusion for a minimum of three months. Then the infusion is drawn off and the berries are pressed to extract all the flavour. A syrup of sugar and honey is then added. Filtering is next and the alcoholic content is lowered to 30%. After an organoleptic test the liqueur is finally ready to be bottled. The strong point is the use of honey, a far better sweetener than sugar. This allows the right level of sweetness without using excessive amounts of sugar. This is very important because the delicate myrtle flavour isn’t covered up and the honey gives the liqueur a soft velvety taste. We even product Sardinian wines such as Vermentino and Cannonau di Sardegna; liquors such Limoncino, Organic Mirto Rosso, Organic Mirto Bianco, Liquorice, Elicriso (an endemic essence of the Sardinian land), Grappa, Myrtus (spumante made with Mirto), GIN, and other products.

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