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Zivana or zivania

In the community of Holetria, because of the production of grapes, mostly varieties for vinification, people have the opportunity to manufacture their marvellous Zivana.

Generally the production of zivanias, constitutes a moreover exit, for the absorption of the quantities of grapes that is redundant, except those that are used for vinification, currant production , consumption as fresh, in the country or for export.

Zivania Production:
For the production of good quality of zivania, the grapes that will be used should be mature and healthy, without being squashed. The must that will be used for the fermentation, should not be more than 12-13° mpome', so that it has a complete fermentation. When the mpomometre shows less than zero, it means that the fermentation was complete and that the saccharin was changed into alcohol. Then the wine and raki are put in the cauldron, which is roughly filled up to 4/5.It can be said that we have three types of putting in a caldron:
a) When the wine is extracted on its own,
v) When the wine with zivana are put together in the caldron and
c) When the zivana with little water or with the weak zivania, "porako" are put in the caldron together.

Storage, transport and use:
The storage of zivania should be done in clean containers (wooden or electroplating barrels), which must be sealed in order for evaporation to be avoided. At the transport all the necessary care should be taken, so that the barrels, wooden or metal, to be closed correctly in order for losses to be avoided.

Zivania has a lot of uses. From the old years, but even till today, it is widely used for therapeutic aims, as for embrocating, for colds, for disinfection of wounds, for fainting, for toothache, as tonic drink in winter etc. In the old years, when no other alcoholic drinks were known, Zivania had big consumption, particularly in the houses of viniculture regions. As much as zivania "gets old’ in the barrels or "kolotzia", where it is saved by the producers, it becomes better and more aromatic. In some villages zivania is flavoured with cinnamon and acquires a reddish colour, while in other villages it is flavoured with anisole, in order for the village ouzo to be manufactured (the zoukki). In the old years , but also up to recently,Zivania was used in the villages for cooking sausages, red herrings , coffee or other preparations, that did not need much fire, because pure zivania , with the escort of walnuts, shoushioukkou, delights etc, was a beloved traditional treat .

Production and trade:
From the beginning of the 14 Th century up to today, the production of zivania constitutes a basic occupation and important source of income, for the viticulturists. The distillation of zivanias is a traditional art that for centuries is transmitted from generation to generation, in almost every wine village, where wine grapes are cultivated.



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