After completing the harvest in late September, is the Rakitzo, ie the process of distilling raki. As raw material to enter the Strofilia raki (pureed grapes), remnants of the pressing of the grapes to the must emerge, which have remained stored in large barrels for 20-40 days until the fermentation. Then add the appropriate amount of water and lit the fire. As the pot begins to boil the distillation process takes place in front of your eyes! In an hour, drop by drop begins to flow the first body of the distillate, the protorako ∙ very strong raki. As distill, raki gets the correct proportions and degrees. Usually raki reaches 40 degrees. The musky raki, steamy yet, gives the signal for high jinks. Customers of our store have the opportunity to see this up close experience as the owner has Rakitzo in Koronos and produces raki and wine.