It was the early 1950s when Silvio Carta founded the eponymous company in Baratili San Pietro, immediately devoting himself to the most traditional of the local wine productions: Vernaccia di Oristano. An amber gold that embodies nobility and generosity, which immediately charms and conquers the palate.

The skilful vinification, the long resting in a barrel and the careful and loving care by the Maison Silvio Carta have made this incredible wine an authentic glory of Sardinian oenology.

Sixty years have passed since then, but Vernaccia still remains a family matter. But now there is more. After more than half a century, Silvio, together with his son Elio – the latter at the head since 1972 – still devote themselves to the production of the greater Vernaccia di Oristano DOC. However, thanks to a careful look towards innovation and the loving care of very deep passions, today the Silvio Carta company is also synonymous with Mirto ‘riserva’, London Dry GinVermouth and other typical spirits distributed all over the world as precious examples of an ancient and luxuriant land: today, the world smells of juniper, myrtle and citrus fruits from Sardinia thanks to the excellence of Silvio Carta.

Tasting Notes

Grifu is a fresh and Machiavellian gin: you don’t have to understand everything, you just have to be bewitched. Sage, mastic and the sea of Sardinia are enclosed inside it. A provocative combination for a fascinating Gin.

Soft, smooth and velvety aftertaste that closes with saline sensations.Transparent and clear.

Grifu is a Gin exclusively produced with wild botanical herbs and plants from the area, where the Mediterranean juniper (Juniperus oxycedrus) is predominant with its saline and balsamic sensors. A fresh and complex Gin, with long distillation times to guarantee a pure and crystal clear product. The bouquet has a distinct aromatic note deriving from a mix of various botanical herbs, with a predominant – yet extremely delicate – sensor of mastic and sage. A delicate, smooth and velvety aftertaste of juniper gives a savoury feeling at the end, similar to a wave leaving the foreshore.