Why it matters
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.
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.
Place and vineyards
Where the wines begin
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.
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.
In 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 to know
The range in view
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.
A useful way in
A bottle to begin with
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.