STRIVING TO BOTTLE A UNIQUE TERRITORY — IRPINIA — A TERROIR LIKE NO OTHER An obsession with natural wine, Ognostro came to be thanks to the help of Frank Cornelissen. Marco grows Aglianico in astonishingly low yields and often harvests well into November for a good phenolic ripeness. 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”. Marco Tinessa - Sager and Wine | Importer & Distributor
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