After developing an interest in wine, mechanical engineer Rick Kinzbrunner purchased land near Beechworth and established Giaconda in 1982. Rick's son Nathan has worked with the business since 2007, adhering to the small production ethos.

In the foothills of the Victorian Alps, the vineyard is on the south facing slopes of a small valley. At an altitude of 400 metres the climate is shaped by the surrounding alpine valleys. The soil is granitic loam over decomposed gravel and clay. Plantings are Chardonnay and Shiraz with smaller amounts of Pinot Noir and Nebbiolo. Wines are made using traditional Burgundian methods. They are cellared in French oak deep underground in a granite cave.

Giaconda Chardonnay is considered one of Australia's best. The Estate Vineyard Shiraz and Warner Vineyard Shiraz are not far behind. Giaconda wines have cult status and are in short supply.