Andros, as most Aegean islands, has an important winemaking tradition that dates back to the Neolithic age. Having developed a strong shipping network, Greek ancient islanders traded their wines throughout the known ancient world. The moderate Mediterranean climate of the Aegean combined with the rocky, often volcanic soil, plentiful sunshine and constant sea breezes provide excellent conditions for the cultivation of grapes. Even today wine is another product for which Andros is well-known for, particularly the Sinetiano, the traditional wine of Andros made with sun dried grapes, bursting with flavour. Old methods of wine making are still prevalent in the island where 250 year – old factories are still operative, with the traditional method of grape feet stomping being used in order to obtain the grape juice. In Andros there are several vineyards, but yet not a winery. However, you can easily find (mostly in women’s cooperatives) homemade liqueurs and raki, like “Potzi”, a type of “rakomelo” (mixture of raki and honey).