A fiery clear pomace spirit distilled on Cyprus since the fifteenth century under Venetian rule, served ice cold. It is protected as a Cypriot product and made from what is left after the wine is pressed.
Distilling is illegal without a licence, and pomace mash in particular produces methanol that only a correct cut removes.
What goes into it
- grape pomace — skins, pulp and stems left after pressing
- local dry wine
- water
How it is made
The pomace left over from winemaking is mixed with dry wine and distilled in a copper pot still. The distiller discards the first and last fractions and keeps the middle, then dilutes it to bottling strength. Nothing is added and it is not aged, so it comes out clear.
How long it takes: distilled after the vintage; no ageing
How it is eaten
Ice cold in small glasses with meze, or as a winter warmer.
History
Pomace spirit distilled on Cyprus since the fifteenth century under Venetian rule, strong and clear, and protected as a Cypriot product.
Frequently asked questions
What is Zivania?
Zivania is a wine & spirit from Cyprus: fiery grape-pomace spirit, served ice cold. Pomace spirit distilled on Cyprus since the fifteenth century under Venetian rule, strong and clear, and protected as a Cypriot product.
How is Zivania made?
The pomace left over from winemaking is mixed with dry wine and distilled in a copper pot still. The distiller discards the first and last fractions and keeps the middle, then dilutes it to bottling strength. Nothing is added and it is not aged, so it comes out clear. It takes distilled after the vintage; no ageing.
Can I make Zivania at home?
No, and the atlas gives no method for it. Distilling is illegal without a licence, and pomace mash in particular produces methanol that only a correct cut removes.
What goes into Zivania?
Grape pomace — skins, pulp and stems left after pressing, local dry wine, water.
How is Zivania eaten?
Ice cold in small glasses with meze, or as a winter warmer.
