Can'Leandro, La Vella 2024

La Vella comes from old bush-trained vines on the Venta Vella estate, 620 metres above sea level, rooted in shallow, pale albariza limestone soils. The blend is led by 80% Merseguera with 10% Malvasía and 10% Tortosí.

After harvesting, the grapes are chilled for 24–36 hours before a short, cool three-hour skin maceration. Fermentation takes place slowly in stainless steel, after which the wine remains on its fine lees to build texture while retaining the freshness and purity of the fruit.

It’s a particularly careful treatment of Merseguera, a traditional Valencian variety which can easily lose freshness. Here, altitude, limestone soils and precise winemaking give it a much brighter, more energetic expression.

Can’ Leandro is a small family winery based near Ontinyent, in the mountainous interior of Valencia. Founded in 2013 by brothers Gabriel and Alberto Sanchis Mestre, the project grew from their family’s long history of grape growing, with a new ambition: to revive old vineyards and indigenous varieties and show a very different side of Valencia.

Working with traditional grapes including Merseguera, Monastrell and the rare Bonicaire, they farm old, predominantly bush-trained vineyards at altitude on the region’s pale, limestone-rich soils. The approach in the cellar is thoughtful and low-intervention, with small-batch winemaking designed to preserve freshness, texture and a clear sense of place.

Now organically certified and incorporating regenerative practices in the vineyards, Can’ Leandro represents an exciting new generation of Spanish producers — looking backwards to local varieties and traditions to make distinctly modern wines.