MARCO TINESSA
Montesarchio
Campania
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. He then moved again, working in the cellar of another master, Mario Fontana, before finally settling in his own purpose built cellar in his hometown of Montesarchio.
Ognostro means Ink in local Neapolitan dialect, a nod to the pulsating dark colour of the Aglianico grapes. 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, Frank Cornelissen, 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, an exciting new Greco and an entry level Aglianico.
Photos by @georgemayhew
Rubice
Vintage 2024
Style White
Region Taburno
Varieties Falanghina
ABV 13.5%
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. Grapes are hand harvested at the start of October.
The grapes are then destemmed and 50% are direct pressed, whilst 50% see one night skin contact. Fermentation with native yeasts
is followed by 10 months of ageing in stoneware amphorae. 20mg/lt SO2 added after
the end of the 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.
Greco, Ognostro
Vintage 2024
Style White
Region Chianchetelle
Varieties Greco
ABV 13%
Soils Volcanic
Farming Organic
Winemaking From a plot located within the Greco di Tufo appellation, at 600-650 metres with SW exposure, from vines aged 10-30 years. A new wine, made in much the same way as the Fiano. Grapes are hand harcested in early October. The grapes are then destemmed and 50% are direct pressed, whilst 50% see one night skin contact. Fermentation takes place in stoneware amphorae. 20mg/lt SO2 added after
the end of the fermentation. Malolactic conversion occurs naturally and it rests on fine lees in stoneware amphorae before bottling the following October. The wine is unfined and unfiltered.
Tasting Note
Fiano, Ognostro
Vintage 2024
Style White
Region Lapio
Varieties Fiano
ABV 13%
Soils Volcanic
Farming Organic
Winemaking It is obtained from vines of Fiano planted at 500mt in the district of Lapio, within the Fiano di Avellino denomination. Grapes are de-stemmed, with 50% direct pressed, whilst 50% see one night skin contact. Spontaneously fermented in stoneware amphorae and and concrete tanks. 20mg/lt SO2 added after
the end of the fermentation. Malolactic conversion occurs naturally and it rests on fine lees in the same vessels as fermentation, Bottled the following November, the wine is unfined and unfiltered.
Tasting Note An harmonious white with an expressive nose displaying aromas of ripe yellow fruit, balsamic and spicy notes. On the palate the freshness combines gracefully with the aromatics, finishing frangrant and lifted on a smoky mineral quality.
Campania Aglianico
Vintage 2024
Style Red
Region Taburno
Varieties Aglianico
ABV 13.5%
Soils Clay, sand, limestone
Farming Organic
Winemaking From young vines of Aglianico, this a negoce line from a like minded grower whilst Marco awaits his plantings entering production. The soils here are not the volcanic kind found in Taurasi, instead poor soils of clay, sand and limestone dominate. From vines planted at 550m with SE exposure, the grapes are hand harvested in October 2024. Destemmed, pressed and fermented on the skin for 2 weeks before aging in a mixture of stainless steel and 24hl Garbellotto wood barrel. Bottled unfined and unfiltered in November 2025.
Tasting Note
Rosso, Ognostro
Vintage 2021
Style Red
Region Montemarano
Varieties Aglianico
ABV
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.