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Cuvee Vouno Savatiano 2017 - Mylonas Winery
Mylonas Microwinery


  Greece / Attica
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

The proof that Savatiano can age!


Why do we love it?

Can Savatiano age? If you rush to answer no, get ready for the surprise of your life with Savatiano Cuvee Vouno 2017 Mylonas Microwinery! Complexity, juicy, ripe fruit and crisp acidity will excite you and change everything you thought about the variety!

One of the best and youngest representatives of the Attic Vineyard, Stamatis Mylonas, having been born and raised among Savatiano vines, has been dedicated to promoting the variety. The history of the winery dates back to 1917 when grandfather Antonis made wine from Savatiano in amphoras (there were no modern techniques and stainless-steel tanks back then). Stamatis and his brothers, Antonis and Tasos, are the third generation of the winery and they are doing exceptionally well! Savatiano Cuvee Vouno Late Release is perhaps the ultimate proof of both Stamatis's talent and the huge potential of the variety. The grapes come from a vineyard with 60-year-old vines, with extremely low yields. The wine is fermented in stainless steel tanks and matured there, with its fine wine lees, for 9 months. It is then bottled and aged in the winery’s cellar, for at least three years.

The evolution of Savatiano Cuvee Vouno Mylonas Microwinery in the bottle has the petrol character of a Riesling and will really amaze you!









Tastes Like

Savatiano Cuvee Vouno Late Release Mylonas Microwinery has medium lemon color and impressive nose with aromas of petrol, toast, pine, lemon, grapefruit, orange zest, ripe peach and wet stone.

In the mouth, it has medium (+) body, crisp acidity and oily texture. Juicy citron, lemon, lime, grapefruit, lemon zest, apricot, pineapple, butter, honeysuckle and hints of minerality fill up the palate in every sip.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 13%
Origin Attica, Greece
Variety Savatiano
Aromas Petrol, toast, pine, lemon, grapefruit, orange zest, ripe peach, wet stone
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 8 years
Closure Cork
Organic No



Perfect pairing with sole a la Meuniere, gnudi with spinach and Parmesan,  red mullet savoro

Orzo pasta with shrimps, finocchio and Arseniko of Naxos

600 g fresh shrimps

250 g orzo

150 g finocchio

50 ml. ouzo or white wine

50 g butter

40 g olive oil

1 teaspoon tomato paste

50 g Arseniko of Naxos

Fresh fennel

Freshly ground pepper



For broth

1200 ml. water

1 onion

1 carrot

2 cloves of garlic

1 sprig celery

1 sprig of thyme

1 bay leaf

4-5 black peppercorns



Peel the shrimps and remove the heads, which are put in a saucepan to prepare the broth.
With a knife, cut and remove from each shrimp the black intestine. Rinse and keep the shrimp aside.

Put in the pot with the shells and heads, all the above ingredients for the broth and boil for about 20 minutes. Pass the broth through a sieve and keep it hot.

For the orzo, finely chop the onion and finocchio into thin slices. In a large-sized pan, sauté in olive oil onions and finocchio until they are softened and then add the orzo.

Stir continuously and when the orzo is glistening, add tomato paste, pepper, wine and start adding the hot broth. Add it in 5-6 doses, stirring regularly with a wooden spoon.

When the orzo is nearly done and you have 1 dose of the broth left, add it along with the shrimp, season with salt and a little more pepper.

Stir for 3 minutes and remove from heat. Orzo must be juicy and thickened. Then add the butter and the Naxos cheese and finely chop finocchio's green leaves.
Dangle lightly and cover the pan. Before serving, stir and add to each plate some fresh fennel finely chopped.

- You can add 3-4 anise seeds for extra flavor and taste
- We prefer fresh shrimps but it is not necessary
- Alternatively you can use a spicy Gruyere
- Orzo can be made with other seafood such as shellfish, squid or cuttlefish
- Be careful to remove the orzo from the heat while it is quite juicy and al dente because ti tends to absorb the liquids and continue cooking
- You can add some sundried tomatoes


Eva Monochari

Food Blogger


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