Varietal Composition: 100%Â Savatiano
Vineyardâ€™s Location: Municipality of Keratea
Vinification:Â The grapes are hand-picked based and placed in small crates. After the harvest, the grapes are taken immediately into the winery. Cooling the grapes at 8 Â°C, destemming and pre-fermentation maceration for 6 hours at 10 Â°C. Static settling and fermentation with the addition of pine resin at controlled temperature (16 Â°C) in small stainless steel tanks. After fermentation the wine is left on the lees for three months with frequent stir.
Eye:Â Bright lemon colour with greenish highlights.
Nose:Â Aromas of peach, mastic, mango and lemon along with white flowers and herbs.
Mouth:Â The flavours continue with the same intensity on the palate balancing with refreshing acidity. Fruity, herbaceous and long aftertaste .
Serving:Â Temperature of 9-11 Â°C
Aging in the Cellar:Â Best savoured fresh
Food Pairings:Â Accompanies fried seafood, crispy shrimps in kataifi crust, marinated fish like tuna, salmon, anchovies, Japanese sashimi, carpaccio, cheese croquettes, stuffed grape leaves dolmas and dishes based on garlic.
Mylonas Winery owns 12 hectares located from 80m to 200m above the sea level.
The soils are mainly limestone and schist with some gravel sites too. Sourrounded by the sea, Atticaâ€™s winters and cool summers provide ideal conditions for viticulture.