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The vineyards of Attica are the oldest and most historic in Greece. Attica is situated in a large enclave with the mountains of Kithairon, Parnitha and Penteli in the north and surrounded by the sea in the south. These elements provide a diversity of soil types and climate.
The total surface of vineyards in Attica covers 6,500 hectares, of which 80% is planted with white grape varieties and 4/5 of all these vineyards are planted in the east of Attica, in the region of Mesogaia. This region has a soil that is rich in minerals, which you can taste later in the wines.
The history of Mylonas begins in 1917 , in the region of Karatea, eastern Attica, with grandfather Antonis. At that time he still fermented the wine in amphoras. Later the company was continued by father, Dimitris, who kept the tradition alive and further expanded with new vineyards. When the three sons, Antonis, Tasos and Stamatis , were born, they were already playing in the vineyards as children. This is where they grew up and they say themselves that it was natural that these vineyards and the wine itself became their profession. Stamatis and Antonis studied oenology and Tasos studied economics. In this way the brothers form the perfect combination in continuing and improving their family business. The result was a new, small and modern winery. Officially on the Greek market since 2006 with their trademark 'Savatiano Mylonas Winery' .
The vineyards are located in Laurotiki, part of the Mesogaia region, at the foot of 'Mount Panion' and at an altitude of 200 to 350 meters. Surrounded by the sea, which provides a pleasant breeze in the vineyards. The soil is mainly sandy clay with in some parts a subsoil of limestone or slate. This combination provides the specific taste of the Mylonas wines. They have a total of 12 hectares of vines of 45-50 years old and use a maximum yield of 400 kg per hectare. Savatiano, the grape variety the brothers grew up with, is still the most planted.
''The authenticity of taste and the expression of Attica through our wines.''
When they took over the (vine)vine from their father, they had one single goal and that was to grow with the principle of safeguarding the values of the land. That they therefore wanted to make wines of high quality, in which the grape variety and the soil are perfectly expressed, was for them the only option. Today they have perfectly combined their in-depth knowledge of the soil, the vines and the grapes with both traditional and modern vinification techniques.
Clear colour with a green tinge. Aromatic and full of flavours of ripe fruit such as peach and mango with a spicy undertone. The intensity of the scent matches the taste. Ripe, spicy and round with a refreshing acidity. Perfect balance and a long complex finish.
Combines well with raw fish dishes with soy or wasabi, and fried/roasted shellfish. Fish dishes with sauerkraut and cream sauces or spicy and spicy elements. Raw meat or poultry with pate and fried goose and duck liver also taste very good with this wine. Just like winter cream soups and fried and oven-baked vegetables or softly cooked bacon and red bacteria cheeses