Our Wines

Come visit us at the winery. Stroll the vineyards - Taste our wines and enjoy the countryside of the Hudson River Valley.

Wine tasting is from 6:00-7:00 PM on Saturday and from 12:00-1:00 PM on Sunday
We are open every weekend, April thru the 2nd weekend of December. We are also open for New Year's Eve and Carneveale, the 1st Saturday in February. Costumes are always welcome!

rosva resarva

Rosso Riserva

A delicate blend of Cabernet Franc and Dechaunac. The blend is aged in American oak barrels for a minimum of 6 months. With light oak tannins and medium body, this complex dry red brings forward dried plums and cherries on the palate. Great with red meats, leg of lamb, and veal. Serve room Temperature. (0 to 1 brix)

Bianco-Amabile

Bianco Amabile

This is a delicate blend of Seyval Blanc and Cayuga. Cold fermented to retain fresh fruit flavors. Apricots and cantaloupe notes appear on the palate. It pairs well with veal, poultry, and fish. Serve well chilled. (2 brix)

Harvest-Gold

Harvest Gold

This wine is made from the Niagara Grape which is an all American variety. This sweet and fruity dessert wine showcases the intense fruit flavors of the grape. The grape lends peach and passion fruit notes to the body of the wine with a crisp finish. Serve well chilled. (6 brix)

Seyval-Blanc

Seyval Blanc

A French-American hybrid. This dry white dinner wine hints flavors of grapefruit and crisp citrus. It is well balanced with good acidity and has a medium finish. Our Seyval is compatible with many kinds of fatty fish, rich antipasti and primi piatti, (first course). Serve well chilled. (0 to minus 2 brix)

Mirtillo

Mirtillo

This is a blend of Seyval Blanc and cranberry juice. A light, balanced, fruity wine that pairs well with cheese and many fruits. It’s great for sipping in the summer by the pool and fireside holiday dinners. Serve well chilled. (6 brix)

Rosso-Da-Tavola

Rosso da Tavola

This is a favorite blend of Dechaunac and Vincent; 2 French hybrids. Its red berry aromas and fruity notes pair well with grilled vegetables, poultry and veal. Apples, pears and a variety of chesses also pair well with this wine. Serve room temperature.(1 brix)

Spring-Blush

Spring Blush

A delicate blend that boasts flavors of peach, apricot, and stone fruits. Its medium body and tart finish stands up to many foods including grilled meats and spare ribs. It’s great for picnics or BBQ’s. Serve well chilled. (2 brix)

Dechaunac

Dechaunac

A French-American hybrid. This dark dry red dinner wine has fresh fruit notes and a medium finish. Its soft tannins make this a great companion to antipasto, pasta and red meats. Serve room temperature. (0 to minus 2 brix)

If hospitality could be harvested, there’s no doubt that Richard and Rachel Magnanini would enjoy bumper crops each year. What isn’t homemade at Magnanini is handmade. In fact, the personal touch is evident at Magnanini in everything from Rachel’s homemade delicacies; Richard’s proudest blends of wine, and to his father’s architectural work. From the outset, Galba, who worked in the vineyards when he was a youngster in Italy, has been intent on making the Magnanini Winery a family affair. It has been exactly that since the winery was established in 1983 to the first bottling a year later. In the spring of 1985, the family-style European restaurant was opened.

Galba, speaks proudly, of his family’s part of the winery. His son Richard is a self-taught winemaker, who’s been working in the 13 acres of grapevines since he was 15 years old. He also helped build the winery and restaurant. The family connection doesn’t end with the father-son partnership. Galba’s brother, Renzo Magnanini, is a renowned European artist who makes his home in the family’s native Bologna, Italy. Renzo was chosen by the Vatican from a group of thousands of artists to paint a “pala altare” (altar piece) in the Cathedral of St. Dominic in Bologna to honor St. Martin of Porres. In 2000, Renzo Magnanini donated one of his paintings, “Descent from the Cross” to the Hermitage Museum.