Grape is cultivated and collated in tall trees like oak, plum, etc. In general the area of Skrapar produces a strong raki with a percentage alcohol content up to 22%. The village well-known for the production of raki are Zabërzan, Muzhakë, Rog and Vendreshë. Once harvested grapes are pressed hard and collected into wooden barrels, now days we use plastic barrels.The pressed grapes, at this stage are is called “bersi” and is left for 25 days, nearly a month for the right time of fermentation. Proper fermentation of grape is understood by a strong characteristic flavor.

When reached this fermentation “bersite” are ready for production of raki. Than “bersite” are boiled into closed aluminised copper kettles. The wood used is better be oak in order to produce more heat, necessary to convert “bersite” into alcohol vapors. These vapors then pass through copper pipes that pass through a cold vessel in which begins the opposite reaction, that of distillation, the alcoholic vapors go back to liquid state. At the end of the tube there is a small ccloth from flowing raki in a glass or plastic container. Then brandy is kept in small glass bottles.