In this episode of Wine and Dime, I speak with someone who truly inspires me. Lisa Rustici is a Life Coach, a teacher, a mentor, and so much more. Her “Pledge” is something I often turn to when I need a little pick me up. During the chat, you will all see just how inspiring she is. So sit in back, pop open bottle of your favorite wine and enjoy the show!
Lisa Rustici is a certified Life Coach. Her business is called Love Your Life Coaching because that is exactly what she does- she helps you love your life from the inside out! She happily works with individuals and couples and there is no charge for the first session. She also teaches various classes and gives motivational talks on concrete ways to positively enhance your life, starting today!
Call her: 607-742-6212 or find her on FB Love Your Life Coaching with Lisa Rustici
100% ESTATE GROWN WINERY
Our 23 acres of estate vineyards overlooking Seneca Lake consist only of vinifera varietals. Ventosa Vineyards is known for producing quality dry red wines such as our award-winning Cabernet Franc, Cabernet Sauvignon, Pinot Noir and the popular Italian varietal Sangiovese. Ventosa is also one of the few New York State wineries that grow and produce Tocai Friulano, a white Italian varietal. When visiting the winery, you will learn about the specific grapes grown here on the estate.
OLDER VINTAGE RED WINES
While our focus is primarily on dry reds, we are committed to producing wines that are sure to please any tasting profile. Ventosa Vineyards wines are 100% estate grown, produced and bottled. In order to accentuate the quality of our red wines, we ensure that they age in oak 1 to 3 years & at least 1 year in the cellar after being bottled. As a result, you will find some of the oldest vintages of red wines in the Finger Lakes here in our winery.
The vineyard at Ventosa is supported by a nutrient-rich clay loam soil. All vineyard work is done manually, without the aid of herbicide sprays which can sterilize the soil. Our annual case production is lower, with an average of 4,000 cases a year, because we practice 35-40% fruit thinning before veraison (or the onset of ripening). This practice sacrifices high yields but affords better quality juice as more of each vines’ energy goes into fewer grape clusters. We strive for greater quality rather than mass quantity.