2025 Mylonas Assyrtiko, Attiki, Greece

ABOUT THIS WINE

The grapes are hand-picked based on their ripeness and placed in small crates. After harvest, the grapes are taken immediately into the winery. Cooling the grapes at 8 C, destemming and pre-fermentation maceration for 8 hours at 10 C. Static settling and fermentation at controlled temperature (17 C) in small stainless steel tanks in order to extract the dynamic character of this great Greek variety. After fermentation the wine is left on the lees for three months with frequent stirring.

ABOUT THIS PRODUCER

The history of our winery starts almost a century ago, back in 1917 in the region of Keratea in Eastern Attica, with our grandfather Antonis, whose main occupation was the vine and winemaking. He left the grape must to ferment in amphorae, since stainless steel tanks were unknown at that time.

Later the small business passed to our father, Dimitris, who continued the wine tradition of our grandfather, expanding the enterprise with purchase of new vineyards creating at the same time a small, modern winery. Beside our father, three sons, Antonis, Tasos and Stamatis playing with soil and grapes as little children, growing up observing the soil, weather and wind learning how to talk with the vine, digging and pruning it so much that in the end it became part of ourselves. It was only natural to turn the vine and the wine into our profession, Stamatis and Antonis studying chemistsoenologists and Tasos economics to run our small business.

Practically, the history of Mylonas brothers begins in 2000 when, after the loss of our father, we took over the responsibility to follow the steps and evolve what he made, even go a step further, as he did when the winery passed from his father and our grandfather Antonis to him.

The result was the creation of a brand new, small, modern winery, the standardization of our wines and our first official presence in the Greek market in 2006 with our trademark being Savatiano Mylonas Winery.