2017 vintage – 100% Sangiovese from Seven Hills, Holy Roller, Loess, and Mill Creek Upland Vineyards in Walla Walla Valley. Each vineyard site was chosen for its unique soils, slopes, aspects, and mesoclimates. The vineyards are farmed intensively by hand, with a focus on sustainabilily. The soil of Seven Hills, at the south end of the Valley, is Ellisford Silt Loam. This soil is “lighter”, meaning it has a higher sand content and less clay than our other two vineyards. This soil structure provides very high-tone floral aromatics and beautiful red fruits. The wine’s structure mirrors that of the soil, being less tannic and quite feminine. Mill Creek Upland Vineyard is made up predominately of Walla Walla Silt Loam. This soil is very deep, heavier, but still very well drained. The soil’s impact on the wine imparts black fruits, very dense in structure, and masculine. This wine was aged 22 months in new French oak barrels, once-filled French oak barrels, and neutral French oak barrels, puncheons, and oval botti. For more than 30 years, the Figgins Family has been producing wines of consistently high quality at Leonetti Cellar, which was bonded in 1977 by Founders Gary and Nancy Figgins. What started as Garys vision to make world-class wines in Walla Walla has turned out to be a true American success story. Today, Leonetti Cellar produces some of the most sought after wines in the world.