Mediterranean, continental and pre-alpine: The Montseny, a mountain range northeast of Barcelona, has three climate zones with a particularly varied flora.
The most diverse herbs grow here closely together - ideal for the production of an aromatic liqueur.

In Santa Coloma de Farners near Girona, the production of Ratafia, the local herbal liqueur, has a long tradition. Almost every family has its own recipe, some of which has been passed down from generation to generation.
The basis is always a brandy and green walnuts, otherwise almost everything that grows left and right along the way is used.

Wild fennel and rosemary, mint and lemon verbena, lavender or lime blossom leaves: Ratafia de Santa Coloma can contain between 40 and 100 different ingredients.
The best is decided by the inhabitants of the town during the Fiesta de Ratafia.

Organised by the Confrariaratafia Brotherhood, visitors and organisers work together to prepare the liqueur, which is then exposed to the sun for 40 days - usually from June - until it can be further processed.
There are tastings, workshops on liqueurs and schnapps, herbs and exhibitions on the history of Ratafia.

Evening concerts, dance performances, a market with Ratafia products - herbal jams, teas, sweets or lemonade - and a guided walk through the town are also part of the programme.