Viticulture in Greece began in the Bronze Age, thriving easily due to the excellent Mediterranean climate, and remains an integral part of agricultural production. Local wine has always been associated with the everyday life of the Greeks, more so with their joys and sorrows.

The winemaking in the small yet rich in natural and intangible wealth island of Skiathos has followed the same path since it began to be inhabited, and its wine has accompanied its inhabitants for centuries.

What is its story on the island? When did its reputation take off? What was the production process? When, where, and how did the locals "make it sting"? How has it enriched the language, arts, customs, and traditions of the place? What exquisite dishes accompanied it, and what else besides wine does the vine offer to the food chain?

How did the two great contemporary writers from Skiathos, Alexandros Papadiamantis and Alexandros Moraitidis, mention it in their works, particularly the former, who duly honored it, trying to find solace in his endless "passions and woes"?