Abbardente regalitzia, licorice brandy - Distillerie Lussurgesi - Sardinian food

Refined marc spirit with licorice, made in the mountains of Montiferru, by Carlo Pische in Santu Lussurgiu. Alcohol content 42% vol.

Abbardente regalitzia, licorice brandy - Distillerie Lussurgesi - Sardinian food on sale

Refined marc spirit.

Select marc: exclusively Sardinian marc.

The asset of Santu Lussurgiu boasts roots that are far back in time; the first evidence of a distillation activity at Santu Lussurgiu dates back to the seventies of the Spanish 700. The Jesuit Francesco Gemelli, in 1776, writes: "Of large quantities of brandy in Villa Sidro in Santu Lussurgiu and elsewhere", Judge Porcu, in his "Ricordi" confirms that the country "produces a lot of wine and a considerable quantity is distilled , so a superb brandy arose that profounded it throughout the Kingdom. "Today as then, Santu Lussurgiu is a renowned center, dedicated to the production of large quantities of wine distillate.

LOOKING in the Sardinian language means brandy.

Sardinian brandy can be a distillation of marc but, based on the cultures and geographical areas of Sardinia it can also be a distillate of wine.
Color: honey yellow; intense and evolved fragrance characterized by hints of earth and grass. Marked taste of liquorice wood, soft, delicate, pleasant.

Wine selection: We mainly distil fresh white wines and red berry varieties, chosen for their structure and their organoleptic qualities.

Distillation: with the use of bain-marie copper stills, with a discontinuous process and double distillation.

Aging dilution: dilution with water of the sources of San Leonardo and subsequent refinement in steel tanks for at least one year with dosed licorice roots.

Licorice, properties and curiosity: Known since ancient times for its delicious taste and its medicinal properties, licorice from the Greek “glykys” which means sweet and “rhiza” which stands for root, was mentioned by Hippocrates, used by Napoleon to calm stomach pains before battles, was found in Tutankamon's funeral kit; introduced in Europe in the 15th century by Dominican friars, it was used in French hospitals combined with barley and bermuda to prepare healthy herbal teas.

Assembly: mixed in a variable ratio to obtain the character of our Abbardente.

Technical data: alcohol content 40% Vol

Try our Fiore Sardo Pdo, the sausage of Marmilla, the sheep and goat hams, the blue cheese or the seadas

In Sardinia, not unlike other incredible Italian regions, liqueurs and spirits, as well as meditation wines, occupy a similar place in the economy of the traditional meal and have a similar function:

their tasting putting themselves through custom on the lunch limit or the dinner, at its end, and rather than the expected introduction in the table of the different courses that constitute it, it marks the conclusion, helping to define its character and often the typicality.