Matafalua Fennel Liqueur

The unmistakable aroma of wild Sardinia in a dry, herbal and deeply aromatic liqueur.

If you are looking for a sensory experience that takes you directly to the fragrant paths of the Mediterranean scrub, Matafalua is the label for you.

Its name, which in the Sardinian language means wild fennel, immediately reveals the soul of this liqueur obtained from the infusion of selected seeds and leaves. Despite its strong alcoholic personality, Matafalua surprises with the elegance with which the herbal notes take over, offering a dry, smooth sip with extraordinary persistence.

This liqueur is right for you if:

• You love botanical liqueurs with a dry and bold profile.

• You are looking for an authentic digestif that is far from overly sweet tastes.

• You like discovering the most characteristic and wild variants of the Sardinian tradition.

This Matafalua label is one of the most appreciated by connoisseurs for its characteristics:

• Double infusion: the combined use of seeds and leaves guarantees superior aromatic complexity.

• Intense sensory profile: a masterful balance that masks the alcohol content with the freshness of the herbs.

• Pure craftsmanship: a liqueur that preserves the balsamic aromas and digestive properties of the wild plant.

If you are looking for a versatile liqueur, capable of standing out both as an original aperitif and as a perfect end to a meal, Matafalua will not stop surprising you.

Main characteristics:

• INGREDIENTS: Wild fennel (Matafalua) seeds and leaves

• ALCOHOL CONTENT: 40% ABV.

• FORMAT: 50 cl

• Color: Clear amber green with golden reflections

• Aroma: Pungent and balsamic, with fresh herbal notes that recall the Sardinian countryside

• Taste: Dry, intense and full-bodied, with an enveloping smoothness that balances the alcoholic strength

Serving suggestions: Matafalua is extraordinary served well chilled. It is ideal as an alternative aperitif to stimulate the palate, or as a digestif after coffee. For a typically Sardinian experience, pair it with traditional dry sweets such as papassini or pardulas.