In our area, on the slopes of the Thessalian Agrafa, because of the autonomy by the Turks under the Treaty of Tamassi in 1525 and the existence of copper deposits, the great tradition of the Archaeologists began in the art of the construction of the cauldrons and in the creation of distillation burrows. Due to their autonomy, wine and wine production were also widely spread. But their inability to dispose of them because of their exclusion in the inaccessible mountains and the absence of roads and access to ports has made the numerous inhabitants distil their wines in order to preserve them, thus developing the art of distillation.

In the following centuries, the artisans, the Agrafiotes, started to descend to the Thessalian cities and migrated to Thessaloniki and Constantinople, where they were most sought after for the creation of distillation cauldrons.

With the liberation from the Ottoman occupation in 1881 in our area, at the foothills and slopes of Agrafa, the vineyards were, together with the cereals, the main agricultural crops. The wine-growing zone of Dafnospilia-Paliouri with a local variety of local Black Moschato is for over a century the main wine-growing region of the prefecture of Karditsa for the production of tsipouro and together with the neighboring zone of Messenikolas and other picturesque villages constitute the historical vineyard of the slopes of Agrafa.

In our dialect, the old Agrafian craftsmen of distillation, “púro”, called the “pore”, the passage of the tube (the bow or the ark) from where the heart of the liquefied aromatic steam dropped. Besides, the word tsipouro, comes from the word “oxypouro” and this, from the words “oxy” (narrow) and “pouro”  (pore-passage), as we read in Athonite notes of monks.