[citation needed] Evidence of its continued production during Ottoman and British rule of the island comes from writers such as the British writer Samuel Baker who in 1879 reports: "...the refuse of skins and stalks is laid upon one side to ferment for the manufacture of raki, or spirit, by distillation...".

[4] According to the Cyprus law regarding the regulation and control of grape products of 1965 (52/1965) (Greek: Ο περί Ρυθμίσεως και Ελέγχου της Βιομηχανίας Αμπελουργικών Προϊόντων Νόμος του 1965 (52/1965) zivania is defined as "an alcoholic drink containing no more than 60% alcohol per volume which is produced exclusively from the first distillation of wine, grapes and pomace that went through fermentation or raisins or any other remains of the same" (Greek: "ζιβανία" σημαίνει οινοπνευματώδες ποτόν περιέχον ουχί πέραν των 60% οινόπνευμα παραγόμενον αποκλειστικώς και μόνον διά της πρώτης αποστάξεως οίνων, τρυγίας, σταφυλών αι οποίαι υπέστησαν ζύμωσιν ή σταφίδων ή οιωνδήποτε υπολειμμάτων τούτων).

The first zivania is typically discarded as it is not good for drinking because it contains harmful chemicals or is used for massaging sore body parts.

Zivania is not usually consumed alone and it is typically served with dried nuts, loukoumi, shoushouko or small appetizers like Cypriot loukaniko, lountza and tsamarella.

In some villages of Cyprus, cinnamon is added to zivania giving it a distinct red colour, aroma and flavour.

Aged zivania is highly valued and is kept for consumption during special occasions or as a welcoming treat for visitors.

The results of the studies establish that zivania is related to the unique geological and climatic conditions existing on the island of Cyprus.