Home Wines Red Mylonas Merlot-Agiorgitiko-Mandilaria

Mylonas Merlot-Agiorgitiko-Mandilaria

The grapes are hand-picked based on their ripeness and placed in small crates. After the harvest, the grapes are taken immediately into the winery. Cooling the grapes at 8 °C, destemming and pre-fermentation maceration for 3 to 4 days (depending on the variety) at 10 °C. Alcoholic fermentation at controlled temperature (18-23 °C), the grapes remain for 12 to 15 days (depending on the variety) in stainless steel tanks. Partial malolactic fermentation and wine aging for eight months in French oak barrels. Delicate hints of vanilla toast, cherries, and plums, sweet spice notes on the nose. Lovely soft flavours of vanilla, plum, and cherry fruit with some leather, leaf, and chocolate in the background. The Greek varieties provide real freshness as well as leaf and wild herbs to Merlot’s fruit. This would be a great pairing with spicy food.
As low as £17.25

Type: Dry Red
Varietal Composition: 40% Merlot, 40% Agiorgitiko, 20% Mandilaria
Region: PGI Attica

Suitable for Vegetarians and Vegans

Mylonas Winery, Keratea, Attica

Mylonas Winery was started in 1917 in Keratea, eastern Attica, by grandfather Antonis, whose main occupation was the vine and winemaking. As stainless steel tanks were relatively unknown at the time, he would leave the grape must to ferment in amphorae. Years later his son Dimitris took over and continued the wine tradition, but expanded the enterprise with new vineyards, creating a small, modern winery. Eventually his sons took the helm and continue to expand in homage to their father and grandfather. The family own 12 hectares located from 80-200 metres above sea level. The soils are mainly limestone and schist with some gravel sites, too. Surrounded by the sea, Attica’s winters and cool summers provide ideal conditions for viticulture. Mylonas have become synonymous with the Savatiano variety, for which they have won many awards.

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