Monte Rio Cellars Sangiovese
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.
River's Edge Vineyard (named for its proximity to the Mokelumne River) is a biodynamically farmed site in the Clements Hills aub-AVA. The Sangiovese vines at River's Edge were planted in the early 2000's in deep, sandy soils. The wine was fermented semi-carbonically in stainless steel for 10-days before pressing to a mix of concrete and stainless steel to complete fermentation. Matured in neutral oak barrels for 10-months before bottling.
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.
River's Edge Vineyard (named for its proximity to the Mokelumne River) is a biodynamically farmed site in the Clements Hills aub-AVA. The Sangiovese vines at River's Edge were planted in the early 2000's in deep, sandy soils. The wine was fermented semi-carbonically in stainless steel for 10-days before pressing to a mix of concrete and stainless steel to complete fermentation. Matured in neutral oak barrels for 10-months before bottling.
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.
River's Edge Vineyard (named for its proximity to the Mokelumne River) is a biodynamically farmed site in the Clements Hills aub-AVA. The Sangiovese vines at River's Edge were planted in the early 2000's in deep, sandy soils. The wine was fermented semi-carbonically in stainless steel for 10-days before pressing to a mix of concrete and stainless steel to complete fermentation. Matured in neutral oak barrels for 10-months before bottling.
