Mylonas Assyrtiko 2018

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  • South Melbourne
  • Sydney
(Hand harvested, cooling the grapes at 8°C, destemming and pre-fermentation maceration for 8 hours at 10°C. Fermentation with cultured yeasts at controlled temperature (17 °C) in small stainless steel tanks. On the lees for 3 months). Assyrtiko may became famous in the volcanic soils of Santorini where its archetypal version is produced, but there are amazing examples all over Greece. One of these is Assyrtiko from Stamatis Mylonas from poor limestone soils in Keratea, Attica YIANNIS KARAKASIS MW