2025 Mylonas Assyrtiko, Attiki, GreeceABOUT THIS WINE The grapes are hand picked based on their ripeness and placed in small crates. After harvest, the grapes are taken immediately into the winery. Cooling the grapes at 8 C, destemming and pre fermentation maceration for 8 hours at 10 C. Static settling and fermentation at controlled temperature (17 C) in small stainless steel tanks in order to extract the dynamic character of this great Greek variety. After fermentation the wine is left

In 2003 the current proprietaire

as it faces north-east: they look for the most complete maturity possible for this old emblematic vine

began the Morey-Coffinet Domaine in the late 1970s with a dowry of vineyards bestowed on them by two families with extensive history in the region

it is our job to encourage that personality to shine through

we harvest in several sorts in order to pick the grapes as close as possible to their maturity

his centre of gravity is the terroir of Marigny

based on financial need and a defined set of criteria

located about an hour and a half east of Bordeaux

Stirring (bâtonnage) of the lees every 7-10 days

All their wines are made with grapes from their own vineyards and bottled in its own cellar

Teresa Nin joined the company to take over the administration and sales management of the brand

Jean Mongeard