In the small town of Rasquera, in the heart of Catalonia’s Ribera d’Ebre region, Ratafia Ca Roman is crafted as a true reflection of heritage and connection to the land. Its story is rooted in a family recipe more than fifty years old, carefully preserved by Glòria Pedrós Bonfill and brought to the public in 2017. What makes Ca Roman unique is its preparation method – maceration under the sun and open sky (“a sol i serena”), lasting forty days in glass demijohns.