Monte Rio Cellars Zinfandel Rosé

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.

Since its inception in 2018, the winery has been producing small quantities of rosé of Zinfandel. Initially, it was labeled as “Dry White Zinfandel” and sourced from multiple vineyards. However, this vintage marks a significant change, as the wine is now entirely made from Nico Teresi’s regenerative ranch. The 50-year-old Zinfandel vines are pressed directly into stainless steel tanks and fermented dry. The vineyard undergoes two harvestings. The first pick is aged in old wood barrels, while the second pick is aged in stainless steel tanks.