Home Wines White Mylonas Cuvée 'Vouno' Late Release Savatiano

Mylonas Cuvée 'Vouno' Late Release Savatiano

Fermented and matured for 12 months on the fine lees, which adds complexity and feeds the young wine simultaneously, then matured in bottle for an extra three years. The epitome of what great Greek Whites can achieve and a showcase for the underappreciated Savatiano variety. Unoaked, fresh as a daisy, yet loaded with smoky stone fruit and minerality, balanced by creamy richness, and textured acidity. The extended lees ageing of the Savatiano produces an unbelievably complex wine that smells and taste like a cross between an aged semillon and old vine Riesling. Bone dry, so smooth with plenty of fresh acidity. Crying out for grilled fish or more complex plates of food.
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As low as £20.00

Type: Dry White
Varietal Composition: Savatiano 100%
Region: Keratea, Attica, Central Greece
Vinification: The grapes are hand-picked 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 6 hours at 10 °C. Static settling and fermentation at controlled temperature (16 °C) in small stainless steel tanks. After fermentation the wine is left on the lees for 9 months with frequent stirring , bottled and cellared for 3 more years.

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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