Can Leandro La Vella

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.

Merseguera, Malvasia, Tortosi

Predominantly Merseguera (80%) with some Malvasia and Tortosi - the grapes are sourced from a 3.5 hectare plot on the Venta Vella estate, 620 metres above sea level. The Gobelet vines grow in shallow white limestone (albariza) soil.

80% Merseguera, 10% Malvasia, 10% Tortosi.

The grapes are harvested into 18kg crates, and stored cold for 24-36 hours. They're then cold-macerated on the skins (8ºC) for 3 hours. Alcoholic fermentation takes place at 14-16ºC for 33 days in stainless steel, then the wine remains on fine lees before bottling in March of the following year.

A delicous and complex blend of indigenous old vine varieties showing a new side to modern Spain - with freshness and vibrancy at the core.

A layered nose of ripe peach, green pineapple and citrus rind with lightly herbal and nutty characters. On the palate the fruit competes with the saline, flinty characters. Medium bodied with good weight and texture. The wine has a vibrancy driven by fresheness of acidity. Merseguera has a reputation for being low acid and oxidative, but in Gabriel's careful hands he tames it into a pure, characterful and fresh expression, reflecting a new wave of Spainish wines.

Enjoy with fish and shellfish, pasta and chicken dishes.

Max - Meet Merseguera, a native grape of Valencia which is often produced for its resilience to drought rather than its flavour. Subsequently its rarely seen outside of Spain. In the right hands however this grape can shine and the hands of Gabriel and Alberto Sanchis Mestre at Can’ Leandro certainly know what they’re doing with this grape. It’s blended with a bit of Malvasia and Tortosi and results in a tropical wine with low acidity but plenty of salinity.