• During the spring festival “Collserola in Bloom” at Can Calopa, we will highlight the local producers of the Collserola mountain range.
• We’re joining the trend of low-alcohol beverages with a refreshing, locally sourced proposal.

On May 25, starting at 10 a.m., Can Calopa will host the gastronomic festival “Collserola in Bloom” to celebrate spring. As part of the event, which will feature more than a dozen local producers from the mountain range, we will present the first low-alcohol cocktail created by L’Olivera: the Collserola Spring.

“We wanted to create a cocktail that would pay tribute to Collserola and peri-urban agriculture, while also aligning with the trend of low-alcohol beverage consumption,” explains Can Calopa’s sommelier, Mar Adan. The drink combines the “Flors de Collserola” vermouth from the Rabassaires project, orange juice, xarel·lo grape must from Finca Parera, and the sparkling wine L’Olivera Reserva. “On the nose, it’s bitter thanks to the orange and the vermouth; however, on the palate, it’s creamy, sweet, and fruity. This combination makes it a smooth and refreshing cocktail, perfect for summer,” notes L’Olivera’s collaborator and friend, Iñigo Haughey.

This cocktail proposal emerges in a context of declining alcohol consumption in society. According to the 2023 study on the perception and consumption habits of alcoholic beverages among young Spaniards conducted by 40dB, more than 53.6% of young people aged 18 to 30 report having reduced their alcohol intake. And according to the latest (2024) report from the IWSR (International Wine and Spirit Record), the market for non-alcoholic and low-alcohol beverages is expected to grow by more than 3.9 billion euros.

“Collserola in Bloom,” a day in support of local products:

The day will begin with a locally sourced breakfast prepared in collaboration with the De Collserola producers’ association, featuring vegetables from the cooperatives La Rural de Collserola and L’Ortiga, cheese and truffles from Les Escales, and honey and mató (Catalan fresh cheese) from Melvida, among many other products. “L’Olivera’s project —and especially Can Calopa— has always maintained a strong commitment to local communities and the environment,” notes Can Calopa’s director, Lluc Pejó. In this regard, according to the Department of Agriculture of the Government of Catalonia, consuming local products reduces transportation, minimizes carbon dioxide emissions, and helps reduce food waste, as consumers receive fresher products.

Next, we will take a walk through the natural surroundings of Can Calopa, where the educational staff from the Environmental Classroom will explain the fauna and flora of Collserola. “At Can Calopa, we work to ensure that the people of Barcelona get to know the rural heritage and biodiversity of the Park, so that its richness can be preserved,” says Víctor de Castro, head of educational and training projects at L’Olivera and member of the agricultural cooperative La Rural de Collserola.

Finally, the event will conclude with the presentation of the “Collserola Spring” cocktail, prepared live.

The activity is organized by L’Olivera and the Sarrià Communality, La Drecera, in collaboration with the De Collserola project and with the support of the Department of Social and Solidarity Economy of the Government of Catalonia.

SCHEDULE

10:00 a.m. – Local breakfast featuring products from De Collserola and L’Olivera.

11:45 a.m. – Spring walk through the surroundings of Can Calopa.

1:00 p.m. – Presentation of the low-alcohol cocktail “Collserola Spring.”

Register here.