The story of the Mylonas Winery started in 1917 in the region of Keratea in Eastern Attica with the grandfather of the present owners. Antonis Mylonas left the grape must to ferment in amphorae, since stainless steel tanks were unknown at that time. The small business passed to his son Dimitris, who continued the wine tradition, expanding the enterprise with the purchase of new vineyards and creation of a small, modern winery. Upon his death in 2000, his three sons took over the responsibility and created a brand new, small, modern winery, making their first official presence in the Greek market in 2006. Their aim is to create high-quality wines that express the grape variety and terroir.
The grapes are hand-picked into small crates and taken immediately to the winery. Cooled to 8°C, the grapes are destemmed before maceration of the two varieties for 14 hours at 10°C. Fermentation takes place at a controlled temperature (18°C) in small stainless steel tanks, then the wine is left on the lees for three months with frequent stirring.