Mylonas Winery Assyrtiko – sustainable with organic practices

Mylonas winery is a third-generation (since 1917), small family winery located in Keratea Attica 25 miles south of Athens. Savatiano is the main grape variety of this region with more than 3000 years of history. Their philosophy is based on minimum intervention from the vineyard to bottling. When you have great vineyards that produce high-quality grapes of distinctive individual character, this is not only an environmentally and socially responsible approach, it’s also the best way to consistently make fine wine.  

The petite but contemporary winery is built in the village of Keratea with the 30 acres of vineyards scattered throughout the Attica peninsula. Attica’s terroir is rich in minerally, limestone soils. The mild Mediterranean climate acts as an ally and the old vines produce their most concentrated grapes in low yields. 

The grapes were grown in a 6 acre, 25 year old vineyard, manually harvested based upon phenolic ripeness. Fermentation at controlled temperature in small stainless-steel tanks in order to extract the dynamic character of the grape.  Aged in steel for three months on the fine lees with frequent stir.  

A complex aromatic palette where mineral elements coexist with citrus fruit flavors (citrus and lime) and white spring flowers. Full-bodied and lively on the palate, embellished by fruity and herbaceous aromas along with strong mineral notes. A wine with finesse and a long aftertaste.

Accompanies rich seafood, fatty fish, white meat, spaghetti with butter or dairy cream, salads with starchy products or traditional Greek dishes based on lemon such as lamb fricassee, celeriac soup and Easter lamb soup. 

90 points, Wine and Spirits:  This may be softer than Santorini examples, with round quince-like fruit and floral edges, but it’s compelling in its clean lines and herbal savor. Draw out the saline minerality with salt-baked fish.