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Savatiano Naked Truth 2021 - Mylonas Winery
Mylonas Microwinery

SAVATIANO NAKED TRUTH 2021 - MYLONAS WINERY

  Greece / Attica
€15.00
€13.00
QTY
ADD TO CART At your doorstep in 1 - 3 days

The natural side of Savatiano!

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Why do we love it?

If you are looking for a delicious, typical and expressive Savatiano, stripped of the unnecessary, commonly called naked or natural, then you should definitely try the Savvatiano Naked Truth Mylonas Microwinery.

One of the best representatives of the Attic Vineyard, Stamatis Mylonas invested in the versatile, as it turns out variety, Savvatiano and this did not disappoint him. On the contrary, it gave him, besides recognition in the eyes of the public and critics, many distinctions both inside and outside Greece. After the many and different versions of Savatiano that he had created, he decided to start with a "naked" version. What do we mean naked? No sulfites, no commercial yeasts, not many interventions. The wine was fermented with ambient yeasts, in a stainless-steel tank and remained in contact with the skins for 20 days. After that, it aged with his fine wine lees for 6 months. The result is expressive and exuberant, with dense structure.

Savatiano Naked Truth Mylonas Microwinery will become your next favorite wine.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Savatiano Naked Truth Mylonas Microwinery has medium golden color and impressive aromas of ripe peach, honeysuckle, citron, tangerine, lemon and dough.

In the mouth it has medium body with moderate (+) acidity and oily texture. Honeyed yellow fruits, citrus fruits, honeycomb, quince, wet stone and notes of petrol compose a special bouquet.

Technical stuff
Color White
Type Dry
Year 2021
Alcohol 12%
Origin Attica
Variety Savatiano
Aromas Peach, honeysuckle, citron, tangerine, lemon, dough
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 6 years
Closure Cork
Organic No

SAVATIANO NAKED TRUTH 2021 - MYLONAS WINERY

PAIR IT

Pair it with stuffed cabbage rolls, hare with white wine and dried herbs, lentil salad with orange and mackerel

Stuffed squids

  • 1/2 kg squids
  • 2 Onions finely chopped
  • 1 leek finely chopped
  • 1 red Florina pepper
  • 1 cup rice
  • 1/2 cup white wine
  • Olive oil
  • Salt
  • Pepper

Clean the squids by removing the plastic membrane and their skin. Remove the heads, place them separately on a plate, and chop them.

Saute onion and leek in a pan. Add the chopped tentacles to the mixture and finally the rice. Saute them together for a few minutes. Pour a glass of white wine in the pan. Pour in the mixture the chopped Florina pepper, the dill, and the mint. Add salt and pepper.

Fill the squid up to 2/3 with the filling and close it with a toothpick. Put some olive oil on the squids, salt, pepper, and a little sweet paprika. Put them in a pan, cover them with some water, wine, and olive oil and place them in a preheated oven at 200 degrees.

Bake for 35'-40 '(or until the rice is tender).

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