Mylonas Malagousia-Mandilaria, 12%, 0.75 L

Classification – dry rosé wine, PGI Attica.

Grape variety – Malagousia 80%, Mandilaria 20%.

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

Vinification – the two varieties are co-macerated for approximately 14 hours at 10 °C after cooling and destemming. After pressing and static settling, fermentation takes place in small stainless-steel tanks at approximately 18 °C. The wine remains on the lees for about 3 months with regular stirring.

Appearance – bright light salmon.

Aroma – intense spring flowers and red fruit with subtle mineral notes.

Palate – rich and refreshing, with lively acidity, red-fruit character and a peppery finish.

Food pairing – rich salads, poultry and rabbit, fried vegetables and fish, shrimp or lobster pasta, shrimp saganaki and Mediterranean vegetable dishes.

Serving temperature – 8–12 °C.