As the village grew, people used the mountain slopes for vineyards. When all the grapes had been gathered, in late September, the animals were grazed on the vineyards. This served a double purpose, it fed the animals and fertilized the vineyards.

The vineyards in Kakopetria resulted in it becoming one of the best wine-producing areas in Cyprus. The wine from this area was in great demand from countries all over the world.

Grapes were put in barrels and crushed, using traditional methods for wine. Though it is mostly wine which is produced, some of theme have stills and produce Zivania. This is a white spirit which is a by-product of winemaking.

After the juice from the grapes is drawn off and placed in a clean jar for the finishing of the wine, the leavings are removed. These leavings, called zivana, are placed in a still and a fire is lit under it. Steam is produced, which passes into a large retort. From this it escapes into a pipe. This pipe passes through a tank of cold water, where the steam cools and condenses. The resulting fluid then flows down an outlet pipe into a waiting container. This fluid is Zivania.