KYLIX

HISTORY

It could be said that our production is made up of complex, rather winter orientated wines, so to counteract this we decided to produce Kylix to fill the gap.
We wanted to have a wine that is fresher and more delicate to go with lighter, summer food or to be drunk on its own as a delicious aperitif for the warmer summer months. The name Kylix comes from the Greek word for the two-handled, terracotta cup that the Ancient Greeks used to serve their wine. The reason I chose this name is because Greece was the cradle of wine making, first the Greeks exported their wine and then their technology and expertise in cultivating the vines. The Romans were quick to show their appreciation and from Italy, by way of the Roman Empire, viticulture spread throughout Europe.

Maria Chiara Reda

GRAPE VARIETIES and AGING

DOC: Coste della Sesia
Grape variety: Nebbiolo in purezza.
Vineyard: Our vineyard called "Prella", about 350 mt altitude.
Pruning system: Guyot

The vendemmia is slightly earlier than normal so we can harvest grapes that are quite sour thereby giving the wine the right crispness.
After a careful selection of the grapes and a gentle pressing, comes a brief maceration that lasts only eight hours. Fermentation occurs at a controlled temperature and the wine rests in steel barrels for five to six months prior to bottling which happens towards the end of March.
Production is limited because it is better to drink this wine within a year, it is not a wine for laying down.
Alcool: 12%-13%

SERVING and TASTING

Serve at: 12-14°
Perfect to drink in the summer months as an aperitif or with fish and white meat.
Store the bottles in a cool, dark and dry place.
Packaging:
Bottles of 0.75 litres
Cartons of 6

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