Can Leandro La Lloma is a brilliant example of Valencia red wine, blending 60% old-vine Bonicaire (planted in 1946) with 40% Monastrell (from 1979). It's perfumed, juicy, and just a little wild – think fresh cherries, forest fruits, rosemary, a touch of spice and black olive savouriness. The palate is bright and elegant, with fine soft tannins and just enough grip to keep things interesting. Medium-bodied with a clean, moreish finish.
Food pairings?
"I love trying regional specialties and this blend of Bonicaire and Monastrell grapes is a real taste of Valencia. The wine is a juicy drop of berry fruits that is lighter and fresh like a Pinot noir with the extra fruitiness of a Merlot."
Can Leandro is run by brothers Gabriel and Alberto Sanchis Mestre – third-generation wine folk from Ontinyent in Valencia, Spain. Where their grandfather made bulk wine, the brothers decided to go smaller, focusing on local grape varieties like Bonicaire and Monastrell, grown at high altitude and farmed with care.
Their old vines – Bonicaire planted in 1946, Monastrell in 1979 – grow in poor, sandy-silt soils over limestone. Everything’s hand-harvested. Bonicaire gets carbonic maceration (whole cluster, gentle extraction), while Monastrell is partly whole-bunch fermented in a more traditional style. They ferment separately, then age in used 500L barrels – two months solo, then four months together post-blend.
This gentle approach and minimal intervention philosophy lead to a wine with real finesse. It's vegan, organic in practice, and speaks clearly of its place – making Can Leandro wine a real flag-bearer for sustainable, small-scale Spanish reds.
Oh, and if you're still on the fence – Robert Parker rated it 93 points, calling it “spectacular” and “superb value”. Not bad at all.
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