Mylonas

The people behind the bottle

Savatiano is personal for the Mylonas brothers. Antonis, Tasos and Stamatis grew up among their family's vines in Keratea, continuing a story that began with their grandfather in 1917. Sea breezes cool the dry-farmed vineyards below Mount Panion, while the cellar brings modern precision together with an older family practice: fermenting wine in clay amphorae.

Grapes / sourcing

Savatiano leads a range of Greek varieties

Farming

Dry-farmed, low-yielding vineyards

Winemaking

Modern techniques & clay-amphora fermentation

Terroir

Sandy clay, limestone & shale in Keratea

Production

Around 170,000 bottles a year

They talk about

Expressing Attica through its grapes and soils