Marco Tinessa Current Releases
100% Aglianico de-stemmed and pressed, then raised in a combination of tank and clay amphorae. (Marco does not like the taste of barriques and his production is too small to use the big barrels historically used for Taurasi.)
What is important to Marco is that nothing is added during the whole fermentation and vinification process: no selected yeasts, no sulfur, no enzymes – NOTHING. A bit of sulphur dioxide is added during the bottling process if needed.