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Antichi Vini di Sicilia

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Kyathos rosso anfora

Kyathos rosso anfora

Kyathos rosso anfora
The kyathos was an ancient Greek vessel used to draw and serve liquids such as wine or honey diluted with water. It was a small and lightweight container, often featuring a long, elegantly shaped handle. It was frequently decorated with geometric or figurative motifs and could be made from materials such as ceramic, metal or wood.It was a common object in households and at symposia in ancient Greece, where it was used to serve wine and other liquids to guests and to the gods during ritual offerings. Greek culture has left a deep imprint on Sicily, and our “Kyathos” line is rich in these echoes and inspirations.

This IGP Terre Siciliane red wine, crafted on the fertile volcanic soils of Mount Etna, offers a full-bodied and enveloping palate. Aged in terracotta amphorae, it reveals a complex bouquet of red fruits, liquorice, spices and a distinctive hint of wet terracotta. Ideal with game dishes, it is best served at 18 °C.

This red wine is produced from Nerello Mascalese and Nerello Mantellato grapes. It undergoes dynamic maceration for approximately 20 days, followed by ageing in terracotta amphorae for more than 24 months. The colour is ruby red; on the nose it reveals intense aromas of red fruits, liquorice root, spices, chocolate and wet terracotta. On the palate it is full-bodied, enveloping and tannic, with notable complexity and a persistent finish. The wine is released for sale approximately three years after the harvest.
The vineyard is trained using the traditional alberello system and managed according to biodiversity-based agricultural practices.

Product details

  • Area of origin: North-eastern Etna (Sicily)
  • Classification: Indicazione Geografica Protetta (I.G.P.) Terre Siciliane
  • Soil: Volcanic
  • Altitude: 550–600 metres above sea level
  • Training system: Alberello bush vines, with a density of 4,000 vines per hectare; average vine age 90 years. Biodiversity-based agriculture
  • Climate: Insular Mediterranean climate with pronounced day–night temperature variations
  • Harvest: Last ten days of October
  • Vinification: Traditional and dynamic fermentation at controlled temperature with maceration lasting approximately 25 days. Gentle manual pressing
  • Ageing: Approximately two years in terracotta amphorae, followed by one year in bottle
  • Colour: Intense garnet red
  • Aroma: Complex and intense, with notes of liquorice root, red fruits, sour cherry, cocoa, toasted hazelnut and wet terracotta
  • Palate: Rich, structured, tannic and enveloping, with a long and persistent finish
  • Alcohol content: 14.5–15% vol. (depending on the vintage)
  • Serving temperature: 18 °C
  • Format: 750 ml amphora-shaped bottle
  • Food pairings: Game dishes