Marco Tinessa - 'Rubice' - Falanghina - Taburno, Campania, IT - 2023

Notes from the Winery/Importer

Region Taburno Varieties Falanghina ABV 11.5% Soils Volcanic Farming Organic Winemaking A mix from a couple of vineyards located in Montesarchio and Castelvenere. Both planted at reasonably young vines, with a south exposure at 400mt above sea level. Fermentation with native yeasts and a brief one-day maceration takes place in fibreglass. This is followed by 7 months of ageing in stainless steel. A minimal 2g of sulfur are added after fermentation. The wine is unfined and unfiltered. Tasting Note Fresh and energetic with a nose packed with citrus and fruity aromas. The palate shows riper tones, perfectly balanced by gentle bitter notes of toasted almond. It ends salty and mineral, with salivating acidity following through.

Notes on the Producer

Marco Tinessa’s winemaking career grew out of an obsession with natural wine and a love affair with the Campanian denomination of Taurasi. His debut project began with the acquisition of a single vineyard of Aglianico near Montemarano. Ognostro came to be thanks to the help of Marco’s mentor and friend, none other than the iconic Frank Cornelissen, whose eponymous winery in Sicily has become a standard bearer for Italian natural wines. So close was this partnership that Marco in fact vinified all of his wines in Frank’s cellar right up to the 2017 vintage. Marco grows Aglianico in astonishingly low yields and often harvests well into November. This allows him to develop good phenolic ripeness without compromising on Aglianico’s high natural acidity. Just like his mentor, Marco prefers fermentation in clay amphorae or high-density polyethylene tubs as they “prevents any influence on the wine and the terroir”.

In addition to his spectacular Aglianico, Marco today produces a rich and textural Fiano, a fresh and vibrant Falanghina, a Merlot and an entry level Aglianico.