nType: Ros?, PGI AttikinVarietal Composition: Malagouzia 80%- Mandilaria 20%nRegion: AttikinVinification techniques: The grapes are hand-picked and placed in small crates. After the harvest, the grapes are taken immediately into the winery. Cooling the grapes at 8 ?C, destemming and pre-fermentation maceration of the two varieties together for 14 hours at 10 ?C. Static settling, pressing and fermentation with cultured yeasts at controlled temperature (18 ?C) in small stainless steel tanks. After fermentation the wine is left on the lees for three months with frequent stir.nTasting characteristics:Bright pale salmon colour. Intense aromas of spring flowers, red fruit and hints of mineral notes.Rich aromas on the palate accentuated by crispy, fresh notes and a spicy aftertaste.nServing tips: Serving at 8-12 C. nFood Pairing: Accompanies salads, white meat such as poultry and rabbit, mixed fried vegetables, fried fish, shrimp or lobster pasta, traditional Greek dishes such as shrimp saganaki, stuffed tomatoes, green beans, beef stew with orzo pasta. nnMylonas Winery owns 12 hectares located from 80m to 200m above the sea level.nThe soils are mainly limestone and schist with some gravel sites too. Sourrounded by the sea, Attica?s winters and cool summers provide ideal conditions for viticulture.nMylonas Winery has gained a significant amount of awards such as Decanter World Wine Awards, Decanter Asia Wine Awards etc.