FOR IMMEDIATE RELEASE: March 9, 2026
Family-owned winery reflects on two decades of dry wines, community, and sustainability in the Finger Lakes
Geneva, NY – This year, Billsboro Winery celebrates its 20th anniversary under the ownership of Kim and Vinny Aliperti, marking two decades of producing small-batch, dry wines in the Finger Lakes.
After leaving Long Island’s wine country to move to the Finger Lakes in 2000, the Alipertis began the next chapter of their winemaking careers, first at Hermann J. Wiemer Vineyard and later at Atwater Estate Vineyards. In 2006, the opportunity to start their own venture finally became a reality.
“When Jen called with the offer, we were both a bit flabbergasted,” recalls Kim. “But we quickly realized it was an opportunity we couldn’t pass up.”
Jennifer Morris and Dr. Bob Pool, a Cornell viticultural researcher, founded the original Billsboro Winery in 1999—Geneva’s very first bonded winery—and were looking to pass the baton.
What began as a small operation producing 1,000 cases has grown steadily over the past two decades. Today, production has more than quadrupled. Unlike many wineries, Billsboro’s model has always relied entirely on purchasing locally grown grapes. Over the years, the winery has developed strong partnerships with some of the region’s top vineyards while continuing to cultivate new relationships to diversify its grape sourcing.
“We’ve been incredibly fortunate to work with many dedicated, sustainably minded grape growers,” says Vinny. “They’re the real heroes in our industry,” who often playfully chides his fellow winemakers for getting most of the media attention.
From the beginning, Billsboro focused on producing relatively small batches of dry wines, many bottled from single-vineyard sources.. That vision continues today, though the winery now works with a larger network of growers and offers a broader range of wines.
“Twenty years ago, leaning toward an almost entirely dry wine portfolio felt a bit risky,” says Kim, “because we didn’t want to alienate customers who preferred sweeter wines.”
The winery’s tasting room—housed in a late 19th-century barn—was in turnkey condition when the Alipertis opened to the public in the summer of 2007. Since then, they have remained committed to running the business with environmental sustainability in mind. Initiatives include operating on 100% solar power, maintaining a no-plastic policy, using paper-free restrooms, and composting all eventware.
Today, the Billsboro farm and its iconic barn reflect both the region’s rich agricultural history and its thriving tourism and hospitality industry. “We are keenly aware of our responsibility to steward the land and the watershed,” says Kim. “We want to ensure that future generations have the same opportunities we were fortunate to receive.”
