In general, the trade and craft policies often have small chora and large population, its grain, even such as barley, is scarce and hunger threat was very real. The grain problem - one of the most acute in the trade and craft policies with classical Greece V-IV centuries. BC. e. If the Greek arable farming was at a low level, the other sectors, in particular viticulture, horticulture and olivkovodstvo-horticulture flourished. The abundance of sunshine, ample rainfall were favorable for vine crops, olives, fruit trees and vegetables. Wine, olive oil, figs, vegetables and bread are both staples of the ancient Greeks. Special lifting experience viticulture and olivkovodstvo. By the vineyards and olive groves withdrawn previously unused land, cleared of undergrowth and were introduced into the agricultural turnover hilly, arid or rocky areas. Well-designed rules were developed to care for the vine and the olive tree, their fertilized, pruned several times a year, new varieties, improving the taste of the fruit, expertly protected from the cold and wind. The Greeks were getting pretty high yields of grapes and olives, which not only provide the needs of the local population, but also allowed to sell the surplus. Harvested fruits consumed in the fresh form, go to the production of raisins, marinated olives, but because most of the products prepared wine and oil. Greek oil and some wines were famous throughout the Mediterranean and were exported, bringing big profits. The most famous in the V-IV century. BC. e. considered the wine of Chios, fasosskoe, Cos and lesbian. Ancient Greek winemakers did not have many modern set, including the chemical, means for neutralizing formed during the fermentation of grape juice of acetic acid, and because the process of preparation of good wine was quite complex. To the wine does not sour or turned into vinegar, it added sea water (sometimes up to 50%), crushed marble, gypsum, lime and even ashes. That's why, when opened jar with freshly made wine, it was cloudy and thick, and it was necessary for the use of strain and dilute with water. As a rule, the Greeks drank wine, always diluting it with water at a ratio of 1 part of wine - 3-4 parts water. Prepared rather weak, of the order of 4-6 degrees of alcohol, tonic, which is good thirst quencher in the hot season.