The cultivation of Chios Mastic is anchored in the Mastichochoria, the historic network of mastic villages in the island’s south.
In early summer, growers clear the ground beneath each tree, pressing a fine white calcium carbonate powder—known locally as asprohoma—into the earth to create a clean curing surface.
During kentima, shallow incisions are made in the bark. As the liquid resin drops onto the asprohoma, the prepared white surface allows the tears to harden cleanly without direct contact with bare soil, helping preserve their clarity.
Once cured, the harvest is collected, hand-cleaned and rigorously graded using generational knowledge preserved within the village families.
Chios Mastiha has held Protected Designation of Origin (PDO) status in the European Union since 1997.