“We are bees and honey, myrtle and citrus fruits, lentisk and rosemary. We are the cool mistral wind and the heat of the southern sirocco wind. We are the captivating beauty of summer and the solitary romanticism of autumn. We are our family, We are our land Sardinia.”

Bresca Dorada reflects the sincerity of its founders who have run it for thirty years.  The company started in 1986 and has grown continuously since then with full respect for the territory, for the gastronomic traditions, for the island ethics, and with the aim of bringing to people’s tables the authentic Sardinian spirit, genuine and tasty.


1990 was the year that the firm started bottling that most appreciated of Sardinian liqueurs, myrtle liqueur, but the start of the Bresca Dorada story was different. It had the perfume of flowers and the flavour of honey. The 7 hectares of scented Mediterranean bush immediately seemed like an oasis, a scented paradise of surprising essences – the bees liked it, the founders of Bresca Dorada, Paolo Melis and Enrico Deiana, liked it.

The land was bought, lived on and loved. For years, excellent honey was produced. Only after some time was myrtle mixed with honey and the result was exceptional, balsamic, fragrant and creamy, the only one of its kind: Bresca Dorada’s ‘Mirto Rosso’, red myrtle.

Since then, the firm has never tired of experimenting and investing in itself. The range of liqueurs is varied: Mirto Rosso, Mirto Verde (green myrtle), Mirtamaro (bitter myrtle), Arangiu (orange myrtle), Limoncino (lemono myrtle), Figu Morisca (prickly pear), Matafalùa(wild fennel) , but also honey, jams, aromatized salts, Cream of Fichi d’India (prickly pear), quince apple jelly,  orange juice and myrtle berries. And all this, with great respect for organic productions and for the territory that hosts it.

Going organic

For those who love the land they live on, working with organic produce is difficult and energy consuming, but totally necessary. And Bresca Dorada loves the land that hosts it.

Because of this, in 2012, after a year of land conversion, it was registered as certified organic with the certification of organic transformer for the production of jams, preserves and liqueurs.

The idea was simple: sustainable development which values local materials and workers but which doesn’t waste environmental resources. Above all, they have focused on maintaining a low impact on the environment by using energy that is almost entirely from renewable sources.