RATAFIA EMPORDANESA

The green nuts collected in June just before the hardening of clovis is marinated in a hydroalcoholic solution for a minimum of two months.

Herbs and spices are macerated separately with hidroalcohòliques dissolution.

Once obtained from the maceration, the liquid will bow down, we proceeded to mix the sugar, alcohol and water.

The finished product is subjected to aging in oak barrels for a minimum period of three months prior to their filtering and bottling.