A pristine valley between the sea and the mountains, two friends and an idea. It was 1986 when Paolo Enrico Melis and Diana identify in the campaigns of Muravera the perfect place to plant a beekeeping farm and found Bresca Dorada.
A pristine valley between the sea and the mountains, two friends and an idea.
It was 1986 when Paolo Enrico Melis and Diana identify in the campaigns of Muravera the perfect place to plant a beekeeping farm and found Bresca Dorada.
Paul and Henry, along with their collaborators, managing over 600 hives and practicing transhumance (following the blooms), manage to get a variegated amount of fine honeys. In 1990 the idea to produce the myrtle liqueur using the fruits of those plants, so abundant in the area.
Thel Mirto, once entered into the market, got a considerable recognition, enough to convince the two members of Bresca Dorada to increase production and offer it in a larger market. Theirs is a test, a small bet that tastes challenge.
Using honey in its preparation, the myrtle Bresca Dorada differs from all other liquors on the market. The characteristics of this liquor is the quality of the raw materials, the processing, that respects the traditional process and the accurate search in the box that is always inspired by the ancient Sardinian culture and style.
The desire to go ahead with the trial pushes Bresca Dorada enhance the goodness that are offered by the generous land that hosts them.
That of Paul and Henry, from 1986 to today is a small bet that tastes challenge.
