Associazione Produttori Liquore Mirto di Sardegna Tradizionale
In 1994, under the auspices of the European Union and the Sardinian Branch of the Industrialits' Association, four myrtle liqueur producers of Sardinia, including Bresca Dorada, established the "Association of Producers of Traditional Myrtle Liqueur of Sardinia". The aim of the Association is to protect and promote Myrtle Liqueur of Sardinia, by controlling both the raw ingredients and the processing techniques, and thus protecting the interest of consumers, the purchasers of the finished product.

In order to achieve its aims, the Association has availed itself of the collaboration of two prestigious scientific institutions: the University of Sassari and the Agrarian Institute of San Michele all'Adige. Thus, 1994 saw the beginning of long and complex research work , which was to develop through various stages, requiring the use of particularly advanced testing and monitoring techniques. In order to obtain The commercial products thus analysed, which were all labelled as myrtle based liqueurs, were then compared to hydroalcoholic extract of myrtle berries prepared in the laboratory. At the same time, a monitoring plan was set up for associated producers, thus implementing a "Quality Programme" based on constant monitoring of product quality and plant processing.

During each visit, samples of the berries utilised for liqueur production were taken, in order to analyse their characteristics and identify any differences depending on the area in which they were picked. Subsequently, the berries were also compared to samples of berries from outside Sardinia, with the aim of identifying any features which distinguished the Island's production. Moreover, at regular intervals during the processing cycle, samples of the product at various stages of infusion were taken at the plant of associated producers.The last control was performed on the finished liqueur, at the time of its bottling.

Having collected and analysed the results of these monitoring campaigns, the second part of the research was carried out, leading to the production, by the University of Sassari and the Agrarian Institute, of a strict set of Production Regulations which identify the requirements and parameters that must be met in order to guarantee the quality, genuineness and identity of myrtle liqueur according to the basic principles set out by the Association. The principles first of all define the characteristic of the raw material used, i. e. the myrtl berries: they must be infused when fresh, picked exclusively in the period from November to mid-February, and must be on strict Sardinian origin. With regards to the production methods to be followed, no additive, preservative or colouring is allowed.

In order to assure the consumer on the respect of these guidelines, precise parameters are set out, which allow to identify the traditional character of the product and its main physical, chemical and organoleptic properties, establishing the minimum requirements that must be met at the control and monitoring procedures to be followed. In fact, both associated producers and prospective new associates must consent to regular checks at their production plants, as well as passing the spot checks which the two controlling institutions carry out on samples from the retail market. A trademark has been prepared to allow purchasers to easily identify the Traditional Myrtle Liqueur of Sardinia. This trademark may be applied only on products certifies by the Association, and thus protects the image of thi unique and original product of Sardinia.