Description
Following a successful career as a sommelier and restaurant owner in New York City, Patrick Cappiello set his sights on the West Coast, launching Monte Rio Cellars and Skull Wine Co. The pull towards winemaking happened organically, having spent years learning from various winemakers, among them his close friend, Pax Mahle.
As a restaurant buyer and young consumer, Patrick felt there was a lack of affordable, honest wines from California. Monte Rio Cellars is his answer to that, producing a wide range of balanced, and food-friendly wines for people to enjoy.
Working with family owned, organically farmed vineyards and simple winemaking, Patrick is achieving his goal of making delicious, hand-crafted wines in the spirit of old California.
The fruit was sourced from three organically farmed vineyards — Royal T, Mohr-Fry, and Shergill. These own-rooted vines range from 80-120 years of age and produce low yields of concentrated fruit. 100% whole cluster, carbonic maceration in concrete tanks before being pressed into stainless steel to complete fermentation. All native yeasts. Matured for 10 months in neutral oak. 13% abv.
