Marco Tinessa’s story is not your average Italian winemaking story. He has no family vineyards, nor centuries-old roots. A bank manager in Milan, this project grew out of his obsession with natural wine and passion for the Taurasi region in Campania. Ognostro came to be when he bought a single vineyard of Aglianico near Montemarano. With the help of his mentor and friend, the iconic Frank Cornelissen, whose eponymous winery in Sicily has become a standard bearer for Italian natural wines, Marco decided on two grapes, aglianico for a red, and fiano for a white. Just like his mentor, Marco prefers fermentation in clay amphorae or high-density polyethylene tubs as they “prevent any influence on the wine and the terroir”. A biological philosopher in the vineyard, Marco harvests very low yields and takes an all around hands-off approach to winemaking. The wines are extremely limited in production, and have become cult favorites over the years.
