Viticulture and production
Topics for all phases of Samian wine cultivation and production
The Harvest of Samian Wine in the past years – From the vine to grape reception
Harvest, Viticulture and production
The process of harvesting in Samos was laborious but also an occasion for socialization and cooperation. “Hilia goumaria” (a thousand cargos) was the dominant wish that was heard. The recipients of the wishes replied with the words “half yours” or “a thousand wishes to follow you”. Everyone bent down was picking the grapes and the “kouvalitades” (carriers) were running among the vines, emptying the baskets.
The Harvest of Samian Wine in the Old Days – Everyday Life
Harvest, Viticulture and production
Harvesting on Samos had its own social code of cooperation and was always a sharing, a “symposium” of teamwork. Harvesting was a “family affair” for every viticulturist and all members of the family participated in it, even young children who brought water to the workers to quench their thirst. Memories from previous decades indicate that all harvesters ate the “kafalti” (brunch) usually under a large tree at the first break of the day, (around 10:30 in the morning).
The harvest of Samian Muscat wine Today
Harvest, Viticulture and production
The harvest of Samian Muscat wine continues to mark the dominant agricultural production activity of the island. According to the experiential testimonies of the winegrowers, the harvest was (and is) a multi-day summer “celebration” throughout the island.
Samian Harvest Customs
Harvest, Viticulture and production
According to the testimonies of vine-growers of Samos, the customs they maintained during the harvest period were mainly two: “Mitzi” and “change”.
The winegrower who needed help for his viticultural work, stipulated that on the designated day he has “mitzi” (The word probably comes from a corruption of the Turkish word “mezzaane”= donation, favour). On this day, relatives, friends and some villagers gathered in the vineyard and worked without pay.
Vine varieties in Samos
Towards the end of the 19th century, with the overvaluation of wine and raisins, the vineyards on Samos became huge and occupied a large part of the island.
The main types of vines cultivated were: “Agigarton, aetonihi, aigiannitiko, arapaki, asproudi, avgoulato, vasilostafylo, giannakaki, gemero, eftakilo, katinparmaki, kariotaki, kartziotis, karydato, katikaras, kirkises, klaruda, kokineli, krikinostafylo, kolokythato, kotzanites, kountoura white and black, kusadasiano, kritzanisto, lafka, marouda, moshodiafylo, white muscat, black and eastern, begleri, begleri kusandiano, blond aetonihi, panagias klima, pebeozumi, periki, proimadi, ritino, rozaki, roditis, russo samia, samozumi, sapetis, seriki, sideritis, skylopnihtis, tzausi, tzekerdexide, fokiano, himoniatiko, chondroretino, chondrostafylo”. From these vines, the farmers produced the Samian wines and especially the anthosmias.
The dry-stone terraces
Terraces, known on Samos as “dry stone terraces” is the solution given by the islanders to the problems of soil erosion and lack of arable land. From very early (French and Whitelaw 1999, Price and Nixon 2005) and according to some researchers even from the “Iron Age”, (Barker et al. 1995, Grove and Rackham 2002), terraces were used for the cultivation of olives, cereals and in viticulture (Grove and Rackham 2002,
Viticulture on the island of Samos
Viticulture on the island of Samos includes the following basic tasks:
The “stremmatisma” that is, the preparation of the field so that it softens and has no stones in order to be ready to receive the new vines.
The “planting”. In April, the cultivator scours the field and plants the vines of the previous year. The “fytiastis” (planter) makes the holes, then a female worker passes and leaves a vine, then the “fytiastis” passes again and plants the vine, shapes the space and pours the first water.
Other grape and wine products
During the production of grapes and wine, a number of other products are usually produced, such as the following:
Raisins: In the past, when wine was not sold, producers made their grapes into raisins. For the conversion of the grapes into raisins, lye was necessary, in which all the grapes had to be dipped and spread out in the sun. They were baked in the sun for a week and turned into raisins, so they were ready to be picked.