UNTI 'Segromigno' 2023 Red Wine Dry Creek Valley

750ml bottle

14.2% ABV

80% Sangiovese, 20% Montepulciano 

2023 is one of our best vintages ever, especially for Sangiovese. We began harvesting Sangiovese September 29th, the latest date in our history. The long growing season delivered dark, aromatic, and intense Sangiovese that has the depth and structure of a Super Tuscan (we use Montepulciano for structure instead of using Cabernet or Merlot, as is done in Tuscany).

Our 2023 Segromigno shows why Sangiovese and Montepulciano are such compatible blending partners. The Sangiovese from our Benchland property has bright cherry fruit and nice acidity. The Montepulciano from vines we planted in 2007 provides body, texture, and classic plum/cassis flavors. Segromigno is very Italian-like, and not surprisingly, it is one of our most popular wines. 2023 is a bit more full-bodied than previous vintages, and as such, is easily my favorite Segromingo since we began bottling it in 2007.  – Mick Unti

Varietal & Vineyard: The Sangiovese comes from our Benchland vineyards planted in 1992, 2002, and 2013, while the Montepulciano is from a vineyard block established in 2007. These Sangiovese blocks are planted to the Sangiovese Grosso clone, used for Tuscany’s famed Brunello di Montalcino wines. We now have 2.5 acres of Montepulciano planted, more than anyone in Sonoma County. 

Winemaking: Timely and precise crop thinning plays a crucial role in our success with both Sangiovese and Montepulciano. This allows us to showcase and enhance the delicate, ethereal aromatics and flavors of the Sangiovese and the darker, more powerful notes of Montepulciano. Both the Sangiovese and Montepulciano are gently de-stemmed and transferred via peristaltic pump to open top fermenters where they cold soak for 4-5 days before native fermentations take hold. The Sangiovese was on the skins for a total of 20-22 days and the Montepulciano a bit longer to account for the more robust tannin profile. We aged this wine in French oak barrels, 27% new.