# Ognostro Greco (2024)

- **Producer:** Marco Tinessa
- **Colour:** white
- **Type:** still
- **Grapes:** Greco
- **Region:** Campania, Italy
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €37
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, grapefruit, peach, apricot, herbaceous, smoke

## About this wine

Marco Tinessa, a former financial manager based in Milan, created Ognostro under the guidance and mentorship of Mount Etna natural winemaking pioneer Frank Cornelissen. Initially, Tinessa transported his hand-harvested grapes from Campania to Sicily to craft his early vintages. Sourced from a microscopic 0.5-hectare vineyard situated at 600 to 650 meters elevation in Chianchetelle, this wine captures the high-altitude volcanic terroir of the region.

## Interesting facts

- Winemaker Marco Tinessa originally hauled his Campanian grapes all the way to Mount Etna to ferment them in Frank Cornelissen's cellar.
- The name 'Ognostro' means 'ink' in Neapolitan dialect, originally named for the intense dark color of Aglianico.
- The wine is aged entirely in non-porous stoneware amphorae (grès) rather than traditional oak barrels.

## Food pairing

The high acidity, textured mouthfeel, and rich mineral profile of this amphora-fermented Greco make it a versatile pairing for rich seafood, poultry, and creamy sauces. Its lively backbone cuts through fats while complementing Mediterranean herbs and citrus seasonings.

## Wine making process

The organically farmed grapes are hand-harvested and destemmed. Half of the batch is directly pressed while the other half undergoes an overnight skin maceration. Fermentation takes place spontaneously with native yeasts in stoneware amphorae (grès) without temperature regulation or oak intervention. The wine undergoes natural malolactic conversion and ages on fine lees in amphorae for 10 to 12 months before being bottled unfined and unfiltered with minimal added sulfites.