Production
To create Zivania of superior quality, ripe, robust grapes of the highest quality are employed. In order to obtain optimal fermentation, the temperature of the grapes used must be below 13°C. Once fermentation is complete, the wine is transferred to the primary portion of the stills, the cauldron, and the distillation process commences.
Storage & shipping
Typically, zibania is kept in wooden or metal containers that can be secured to prevent evaporation. During transport, special precautions are taken to avoid knocking the containers or allowing Zivania to seep or evaporate.
Use
In addition to being a popular alcoholic beverage in Cyprus, Zivania is also used for a variety of other purposes. It is used to treat wounds, as a body massage, as a remedy for colds and toothaches, and even as a “warm-up” beverage, particularly in the villages of the Troodos Mountains. In the past, wine and zivania were the primary intoxicating beverages consumed by Cypriots. In some villages of Cyprus, cinnamon is added to zivania to give it a red colour, a distinct fragrance, and a unique flavour. As zivania ripens, it improves and becomes more aromatic.
Consumption
Zivania is served chilled with raisins, Turkish delight, suzuko and nuts, as well as tiny appetisers such as traditional Cypriot sausage, lountza (traditional smoked pork), or ham.
