Marco Tinessa - 'Ognostro' - Aglianico - Montemarano, Campania, IT - 2022

Notes from the Winery/Importer

Region Montemarano Varieties Aglianico ABV 14.5% Soils Clay, sandy loam, volcanic Farming Organic Winemaking De-stemmed, high-altitude Aglianico from two small sites between Montemarano and Castelfranci. The Montemarano site sees a north exposure and the average age of the vines is 30 years old. The Castelfranci vineyards range from 50-90 years old and face south. The latter 90 year old vineyards are Pergola trained. Grapes are hand-picked and de-stemmed and macerated on the skins for approximately one month, followed by pressing. These are spontaneously fermented in a mixture of concrete and stainless steel tanks and then raised in a combination of concrete and ceramic amphorae for 18 months. Marco does not like to use barriques in order to alter the taste and characteristics of the variety and on the other hand his production is way too small to age in the big barrels traditionally used for Taurasi. The wine is unfiltered and unfined and and minimal dose of 1g of SO2 was added after fermentation. Tasting Note Ognostro is not just a wine, but an expression of its origin. The wine is inky and dark with aromas of black fruits, citrus peel, and ginger. Drinks with surprising freshness considering its deep and brooding character.

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.