Considering that the tradition of wine-making runs through the veins of cyprus and it’s ancient heritage, it’s hardly surprising that this Country in the sun-drenched Eastern Mediterranean should be the source of unusual and innovative use of the essential raw ingredient – grapes!

Zivania (also Zivana) is a traditional Greek-Cypriot distilled wine product made from the residue of grapes pressed during the winemaking process (including the stems and seeds) mixed with high-quality dry wines produced from the local grape varieties of cyprus. The pomace/wine mixture is then distilled in special traditional distillation apparatus, producing zivania. Zivania is characterized by it’s typical taste and aroma. It is colourless and it has a pleasant alcoholic, light aroma of raisins. The typical alcohol content is 45% by volume. It contains no sugars and has no acidity.

Zivania has been produced in cyprus since the Republic of Venice ruled the island, around the end of the 14th century. Evidence of it’s continued production during the Ottoman and British occupation of the island comes from writers such as the British writer Samuel Baker who in 1879 reports: “…the refuse of skins and stalks is laid upon one side to ferment for the manufacture of raki, or spirit, by distillation…”. Since 2004, Zivania has been protected under European Union regulations as a product unique to cyprus and as such cannot be produced in any other country and marketed under that name.

In order to produce Zivania of the highest quality, mature healthy grapes of the best quality are used. The grape must to be used for the fermentation should be of less than 13° Baumé ( a measure of specific gravity ) to get perfect fermentation.

As soon as the fermentation process is complete (i.e. less or equal to 0° Baumé reading) the wine and pomace are transferred to the main container of the distillation apparatus, kazani, and the distillation process begins. The last Zivania coming out of the apparatus is called porakos and has a low alcohol content.

There are mainly three types of distillation processes:

Only wine is used for the distillation

Wine and pomace are used for the distillation

Pomace with water and weak zivania ( porakos) are used depending on the distillation process, different qualities of zivania can be produced.

Zivania is usually stored in clean wooden or galvanised metal containers that can be sealed in order to contain evaporation. During transportation good care is taken not damage the containers or allowing leakage or evaporation of the Zivania.

Other than enjoying Zivania as an alcoholic drink, it is used in cyprus for a number of other purposes. It is used to treat wounds, for massaging sore body parts, as a remedy for colds, toothaches or as a warming-up drink during the cold months of winter, especially at the villages in the Troodos mountains.
 
In past times, the main alcoholic drinks consumed by Cypriots were wine and zivania. In some villages, cinnamon was added to zivania giving it a distinctive red colour and fine flavour. As zivania ages it becomes better and more aromatic. Aged zivania was valued very highly and kept for consumption during special occasions or as a treat for visitors. In these modern times, in some villages traditional hospitality is extended to visitors to a home by offering them zivania served with almonds, walnuts, loukoumi, soutzoukos or small appetizers like loukaniko (traditional Cypriot sausage), or lountza (traditional Cypriot smoked pork loin).

Zivania can be served ice-cold with the local Meze, soutzoukos or dried fruit and nuts. Spirits similar to zivania are Greek tsipouro, Cretan tsikoudia (or raki), Balkan rakia, pisco and Italian grappa.

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