Mangananini Rossa Riserva

Richard and Rachel Magnanini own this small farm winery/restaurant. What isn’t homemade at Magnanini is handmade. In fact, the personal touch is evident at Magnanini in everything from Rachel’s homemade delicacies and Richard’s blends of wines.

From the outset, Galba, Richard's father, 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.

  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 also has his work gracing the Magnanini Wine labels.

The property on which the vineyards and winery are located has been in the family since 1953, although it wasn’t until 1970 that Galba and Richard began planting wine grapes. “In 1965, I went to Europe. I was touring Europe and I saw American tourists drinking wines. I came back and decided to plant.” The harvest from the first planting was sold to home winemakers in the area. While the winemakers perfected their wines, Richard continued to do research on viticulture practices and winemaking techniques.

With the adoption of the Farm Winery Act in 1976, the Magnanini’s were encouraged to continue their efforts in the vineyards and eventually bottled 1,000 gallons for commercial sale in July 1984. Production at the winery has reached to 6,000 gallons. Richard and Rachel, with their two sons Robert and David, continue to work to keep the family tradition alive.

Rosso Riserva is a blend of Dechaunac and Chancellor, two French hybrids. The Riserva has been aged in oak, which gives this wine a nice structure. Its red berry and spice aromas match many foods such as grilled vegetables, poultry, and meat. I recently had this at the Hudson Valley Winemaker's BBQ.

Manganini's is a unique experience. You can go and do a tasting before the restaurant opens, but what you really want to do is stay for dinner. This family owned estate vineyard and restaurant has been a Hudson Valley foodie destination for two generations. Valentine's day is sold out. An the Hunter's game dinners are to die for. And while your supping on all manner of Italian delicacies, you wash them all down with a bottle or two of their wines. It's a fun evening.

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