Production
The Bonicaire and Monastrell, Gobelet-trained, vines are cultivated in the Lloma Rasa vineyard at 500-550 metres altitude. Bonicaire grows in poor, sandy loam soil, and Monastrell in sandy-limestone soil, with a 2 metre deep limestone crust. Alcoholic fermentation takes place in stainless steel at 24-26ºC of the whole bunches, including stems, for 20 days. After pressing the wine completes fermentation in a combination of large oak barrels, amphora and concrete tanks - where it then remains for a time on fine lees.
Can’ Leandro La Lloma 2022 (6 bottles case)
Vivino ratings
Food match
Drink with chicken, Thai foods, or even shellfish
Info
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ABV
13.5%
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CASE/BOTTLE SIZE
6 x 75cl
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REGION/COUNTRY
VALENCIA, SPAIN
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GRAPE
BONICAIRE 60%, MONASTRELL 40%
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FEATURES
VEGETARIAN, VEGAN
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CLOSURE
CORK
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APPELLATION
DOP VALENCIA
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ALLERGEN INFO
CONTAINS SULPHITES AND NO OTHER ALLERGENS
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Meet the producer
Can’ Leandro was founded at the start of 2013 by Gabriel and Alberto Sanchis Mestre, transforming their family wine business to one focused on bottling their own wines from the local, traditional varieties. Situated near Ontinyent – a town mid-way between Valencia and Murcia, and 50km from the coast - they craft authentic wines with a modern profile from old Monastrell, Merseguera and Bonicaire vineyards that they have rejuvenated.