The three young boys grew up playing among the vines and grapes, they learned how to observe the soil and the weather and, as a result, the winery became an inextricable part of their lives.
Naturally, they decided to professionally engage in winemaking, so Stamatis and Antonis studied Chemistry–Oenology and Tassos studied Economics in order to be able to run the business.
When their father died in 2000, the three brothers undertook the winery they inherited, with the promise to follow in their father’s footsteps, but also go a step further and develop the business to the best of their powers, like their father did when he received the winery from their grandfather.
Their brand new, small but modern winery managed to standardize its wines and made its first official presence in the market in 2006 with the trademark “Savatiano Mylonas Winery”.
Today, the vineyard covers an area of 12 hectares. It is non-irrigated and has very small yields reaching a maximum of 400 kg per hectare, most part of which being Savatiano. The annual production is 60,000 bottles.
The three brothers combine traditional methods (such as clay amphorae) with modern ones, taking into consideration the scientific knowledge they acquired and the separate needs of each variety. Every day, they struggle to realize their vision and produce wines that communicate all the natural beauty of the land of Attica.
use the grapes:
Savatiano, Malagousia, Assyrtiko, Aidani, Mandilaria, Limniona, Merlot
Wine of Athens member.