Greece · Other producers

Mylonas Winery

A three-generation Keratea winery in Attica, where Savatiano leads a dry-farmed range shaped by older vines, marine air and both steel and clay amphorae.

The producer

Mylonas Winery works 17 dry-farmed hectares in Lavreotiki near Keratea, on the foothills of Mount Panion. Savatiano accounts for 60% of the crop, appearing as still wine, Retsina, pét-nat and Naked Truth Savatiano. Vines aged 45–65 years grow at 200–350 metres, where marine breezes moderate summer heat and support slower, even ripening.

Assyrtiko offers a focused view of the cellar. Hand-picked fruit receives brief maceration, ferments in small stainless-steel tanks and spends three months on fine lees. The result is dry and medium-bodied, with lemon, lime, white flowers, herbs and salinity; lively acidity carries the citrus fruit into a long, savoury finish.

Known for

Attica Savatiano in still, Retsina and pét-nat forms, alongside textured Assyrtiko.

Notable facts

The story

The First Official Bottle

In 2000, brothers Antonis, Tasos and Stamatis Mylonas took responsibility for their father’s work in Keratea. Antonis and Stamatis had studied chemistry and oenology, while Tasos had studied economics to manage the business. Six years later, the family formally entered the Greek wine market with its first officially bottled wine, Savatiano Mylonas Winery. The first label carried the grape that still accounts for 60% of the estate’s crop, tying the new commercial bottle directly to the vineyards around Keratea. Savatiano Mylonas Winery is recorded as the family’s first official bottling.

The First Official Bottle

In 2000, brothers Antonis, Tasos and Stamatis Mylonas took responsibility for their father’s work in Keratea. Antonis and Stamatis had studied chemistry and oenology, while Tasos had studied economics to manage the business. Six years later, the family formally entered the Greek wine market with its first officially bottled wine, Savatiano Mylonas Winery. The first label carried the grape that still accounts for 60% of the estate’s crop, tying the new commercial bottle directly to the vineyards around Keratea. Savatiano Mylonas Winery is recorded as the family’s first official bottling.

From the atlas

Mylonas Winery

At A Glance

Mylonas Winery is a three-generation family estate from Keratea in Eastern Attica, built around Savatiano, which accounts for 60% of its crop. Its 17 dry-farmed hectares sit on Mount Panion’s foothills, and the range follows that grape from still Savatiano to Retsina and pét-nat, alongside Assyrtiko, Malagousia and red varieties.

The Producer

The Mylonas family began making wine in Keratea in 1917, when Antonis Mylonas started the estate’s first chapter. His son Dimitris added vineyards and built a small modern winery; the third generation—brothers Antonis, Tasos and Stamatis—took over their father’s work in 2000. Antonis and Stamatis brought chemistry and oenology studies to the cellar, while Tasos studied economics for the business. Their first officially bottled wine, released in 2006, was Savatiano Mylonas Winery: a fitting first label for an estate whose main grape remains Savatiano.

Place

The vineyards lie in Lavreotiki near Keratea, within Attica’s Mesogaia wine-growing zone, at 200 to 350 metres on the foothills of Mount Panion. Marine breezes moderate the summer heat at this elevated site, allowing grapes to ripen more slowly and evenly. For Savatiano, the estate’s central grape, that longer run to harvest is part of the setting behind a range that can extend from still white wine to pine-resin Retsina and sparkling pét-nat.

Soil And Site

Sandy clay over limestone forms the main ground beneath the vines, with rockier soil around Keratea and more shale towards Lavrio. Those shifts matter in a small estate because the vines are dry-farmed: roots must work through soil rather than rely on irrigation. The result is not a single soil story imposed on every bottle, but a physical setting for Savatiano, Assyrtiko and the other grapes grown across the 17 hectares.

Story

Dimitris Mylonas expanded the family’s vineyard holdings and built a modern winery after the estate’s first generation. When Antonis, Tasos and Stamatis assumed responsibility in 2000, they inherited both a Keratea base and a grape with deep local importance in Savatiano. The current work combines modern equipment with older practices, including clay-amphora fermentation, so the family can make a broad Attica range without leaving Savatiano at the edge of the cellar.

Vineyards And Cellar

Mylonas works 17 hectares of low-yielding vines, reported at 45 to 65 years old, with a maximum yield of 4,000 kilograms per hectare. Dry farming and older vines limit the crop in the vineyard before the grapes reach the cellar, where the family describes its approach as minimum intervention alongside modern and traditional methods. Clay amphorae are part of that traditional side; stainless steel and temperature control appear in the documented Assyrtiko method, keeping its citrus fruit and lively acidity in view rather than covering them with oak.

Wines

Savatiano provides the spine of the range. It appears as a still Savatiano, Naked Truth Savatiano, Savatiano Retsina and Savatiano Pét-Nat, so one grape moves through still, resin-scented and sparkling forms rather than being confined to a single label. Assyrtiko and Malagousia broaden the white wines, while Aidani, Mandilaria, Limniona, Merlot and Agiorgitiko add further grapes to the vineyard.

The documented Mylonas Assyrtiko offers a more detailed view of the white-wine work: hand-picked fruit receives eight hours of skin contact, ferments in small stainless-steel tanks under temperature control, then spends three months on fine lees in steel. That sequence builds body and texture while keeping the wine dry, citrus-led and free of overt oak character.

In The Glass

Mylonas Assyrtiko is described with a lemon colour and green highlights, followed by mineral notes, lemon, lime and spring white flowers. On the palate, citrus and herbs meet lively acidity, salinity and substantial volume; dried oregano and sage add a savoury edge before a long finish. The brief maceration and fine-lees ageing help explain why the wine is more than a narrow citrus line: it keeps brightness while carrying texture through the middle of the palate.

A Bottle To Understand It

Start with Mylonas Assyrtiko 2024, a wine confirmed as 100% Assyrtiko in its Swedish listing. The supplied winery description points to hand-picked fruit, eight hours of maceration, stainless-steel fermentation and three months on fine lees. Expect lemon and lime, white flowers, herbs and a saline, mineral finish, with lively acidity and more weight than its pale colour suggests. It is a direct way into the cellar’s steel-and-lees work while Savatiano remains the estate’s larger vineyard focus.

Anecdote

In 2000, brothers Antonis, Tasos and Stamatis Mylonas took responsibility for their father’s work in Keratea. Antonis and Stamatis had studied chemistry and oenology, while Tasos had studied economics to manage the business. Six years later, the family formally entered the Greek wine market with its first officially bottled wine: Savatiano Mylonas Winery. The choice put the estate’s principal grape on the first label at the moment the family moved from inherited vineyard work into a named commercial bottle. Savatiano Mylonas Winery remains the wine identified as Mylonas’s first official bottling.

Final Word

Mylonas is worth seeking out for its view of Attica through Savatiano, but the Assyrtiko shows the texture and saline citrus the cellar can draw from a second white grape. The bottle range offers several ways into the same Keratea vineyard landscape without turning it into a single-style estate.

Sources

Open Mylonas Winery in the interactive map →