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Savvatiano Late Release 2015 - Mylonas Winery
Mylonas Microwinery


  Greece / Attica
ADD TO CART At your doorstep in 1 - 6 days

Savvatiano with aging potential? If you spontaneously answer no, get ready for the surprise of your life!


Why do we love it?

By buying 2 wines from the category "Grapevine twigs from Wines of Athens", of the same label or from different ones, you will receive a bunch of grapevine twigs from Savvatiano! The grapevine twigs are ideal for cooking, baking, or smoking food. The action is valid for shipments within Athens, store pick-up or shipment with a transport company throughout Greece.

Does Savvatiano have aging potential? If you spontaneously answer no, get ready for the surprise of your life with the Savvatiano Late Release Mylonas Winery! Complex character, juicy, ripe fruit, and crisp acidity will excite you and change the image you had about the variety!

One of the best representatives of the Attic Vineyard, Stamatis Mylonas, having been born and raised among Savvatiano vines, has been dedicated to promoting the variety. The history of the winery dates back to 1917 when grandfather Antonis made wine from Savvatiano in amphoras (there were no stainless-steel tanks back then). Stamatis and his brothers, Antonis and Tasos, are the third generation of the winery and they are doing great! Savvatiano Late Release is perhaps the ultimate proof of both Stamatis' talent and the huge potential of the variety. The grapes are picked at the right time by hand and transported to the winery in small crates. This is followed by careful sorting and gentle breaking of the grapes. The wine is fermented in stainless steel tanks and matures there with its fine wine lees for 9 months. It is then bottled and aged in the cellar of the winery for three years.

Savvatiano Late Release Mylonas Winery has the petrol character of Riesling that will surely excite you!









Tastes Like
Savvatiano Late Release Mylonas Winery has deep 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, honeysuckle and hints of minerality fill up the mouth in every sip.
Technical stuff
Color White
Type Dry
Year 2015
Alcohol 12,5%
Origin Attica
Variety Savvatiano
Aromas Petrol, toast, pine, lemon, grapefruit, orange zest, ripe peach, wet stone.
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 4 years
Closure Cork
Organic No



with pork with orange, grilled sea bream, oysters with miso sauce.

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.


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