Mylonas Merlot-Agiorgitiko-Mandilaria, 13.5%, 0.75 L

Classification – dry red wine, PGI Attica.

Grape variety – Merlot 40%, Agiorgitiko 40%, Mandilaria 20%.

Vineyard – vineyards in Metochi, Routzeri, Synterina and Marmaro, Keratea, at approximately 200–350 m.

Vinification – the varieties are harvested separately at optimum ripeness, cooled and destemmed, followed by 3–4 days of pre-fermentation extraction at 10 °C. Alcoholic fermentation takes place in stainless-steel tanks at approximately 18–23 °C with 12–15 days of skin contact. The wine undergoes partial malolactic fermentation and matures for about 8 months in French oak barrels.

Appearance – ruby with purple highlights.

Aroma – intense red and black fruit, including berries and cherries, with spice, chocolate and vanilla.

Palate – rich and flavorful, with soft tannins, lively acidity and persistent fruit and spice on the finish.

Food pairing – grilled or braised red meats and game, Peking-style duck, Creole and Tex-Mex dishes, stewed legumes and rich cheeses.

Serving temperature – 15–17 °C.