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La Vigna Estate Winery

La Vigna Estate Winery La Vigna Estate Winery makes only estate grown, produced and bottled wines. Our pre-prohibition winegrowing philosophy of on-time harvesting goes against the contemporary winemaking style of high sugar content and over-ripe flavors. The goal of making wines that strongly convey the “somewhereness” of the vineyard is our passion. To define the Ohio River Valley precisely in winegrowing terms is a matter that requires instinctive feelings. Historically there is much more to it. From Nicholas Longworth’s Sparkling Catawba to present day winegrowers the path remains the same. The first and most important key to quality is dedication, keeping an eye on the vines as the season progresses, managing the canopies to maximize the exposure each cluster receives, dropping crop where needed to balance the vines, and making that all-important decision about the right time to harvest. We work hard in the vineyard, and then we allow our wines to make themselves.

From New Richmond: US 52 east 30 minutes to Higginsport. Left on State Route 505. 1.1 miles on the left. From Ripley: US 52 west 7 minutes to Higginsport. Right on State Route 505. 1.1 miles on left. From Bethel: State Route 125 east to State Route 505. Right on State Route 505. 9.8 miles on right. From Mount Orab: State Route 68 south to Ripley (see directions from Ripley)

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Address Web Social
6035 State Route 505, Georgetown, OH, US, 45121 Email:
Phone: 937-375-1104 Web:
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  La Vigna Proprietary Red Wine
This blend of Cabernet Franc and Cabernet Sauvignon is a monster in the making. The wine possesses powerful tannins, intense aromas of new leather, ripe fruit, and a finish that lasts for over a minute. It is an extraordinarily well-endowed wine that will age effortlessly for the next 20 years. Your patience will be rewarded
  La Vigna Proprietary White Wine
Petit Manseng is an old variety, famous for being the only wine used to baptize the royal child, Henry IV. Grown in the Jurancon region of southwest France at the foot of the Pyrenees, it makes what Jancis Robinson eloquently describes as “one of France’s unusually underrated treasures, Jurancon Moelleux, a seductively juicy, sweet, long-lived white.” Our version shows the yeast-lees influence and vanilla character of barrel fermentation and maturation. The full, unforgettable aromas of honey, tropical, and stone-fruit flavors carries the winemaker inputs well. The result is a rich, oak-influenced white with a flavor all its own.


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