Tetradrachm

発行体 Ainos (Thrace)
年号 370 BC - 367 BC
種類 Standard circulation coin
額面 Tetradrachm (4)
通貨 Drachm
材質 Silver
重量 11.74 g
直径 20.5 mm
厚さ
形状 Round (irregular)
製造技法 Hammered, Incuse
向き Variable alignment ↺
彫刻師
流通終了年
参考文献 May Ainos#
表面の説明 Head of Hermes facing slightly left, wearing petasos.
表面の文字体系
表面の銘文
裏面の説明 Goat standing right; to right, head of ram right; all within shallow incuse square with rounded corners.
裏面の文字体系 Greek
裏面の銘文 ΑΙΝΙΟΝ
鋳造所
鋳造数 ND (370 BC - 367 BC) - -
Numisquare ID 4779011120
追加情報

Historical Context: This tetradrachm from Ainos, struck 370-367 BC, originates from a prosperous Thracian city-state at the Hebros River mouth. Ainos maintained autonomy amidst shifting regional powers, including Thracian tribes and rising Macedon. Its economic strength, from trade and agriculture, enabled issuance of significant, distinguished coinage. These silver tetradrachms served as vital international currency, reflecting the city's independence and commercial prominence during the mid-Classical era.

Artistry: The coin exemplifies the High Classical Greek style, characterized by idealized forms and meticulous detail. While no specific engraver is known, consistent quality suggests a master workshop. The obverse features a youthful, dignified head of Hermes, often wearing a petasos. This portrayal showcases the period's anthropocentric focus and refined sculptural aesthetic, with finely rendered hair and facial features. The reverse displays a standing goat, a symbol tied to the city's agricultural wealth, executed with naturalistic precision.

Technical/Grading: Struck in silver to an Attic standard of 11.74 grams and 20.5 millimeters, this tetradrachm demonstrates typical specifications. High-points susceptible to wear on the obverse include Hermes's hair, nose, and petasos's rim. On the reverse, the goat's horns, backbone, and musculature are critical. Premium examples exhibit a strong, centered strike, ensuring full detail on both sides, particularly Hermes's features and the goat's texture, indicating careful die preparation and flan quality.

×