A blend of 90% Monastrell and 10% Garnatxa, with the Garnatxa coming from a neighbouring vineyard rented bt the estate.
The vines grow on limestone, sand, and stone soils at 450m above sea level, with organic farming and see some biodynamic methods.

The wine is vinified through spontaneous fermentation with indigenous yeasts in stainless steel tanks.
It is then aged for 4 months in 225L French oak barrels (between 3 to 5 years old).

Bottled with minimal added sulphur. Vegan friendly.

About the Producer:

Can' Leandro is a passion project between two brothers that wanted to restore their family heritage and begin a winery. Alberto and Gabriel Sanchis began in 2013 with the goal to bring the local terroir and local (and some forgotten) grapes together, in harmony with the environment, to make a winery that offers a taste of their home.

Gabriel studied design before he made a giant career shift and began his life in oenology. He not only makes the wine from start to finish, but also is responsible for the clean yet beautifully crafted labels of the estate.

Almost to the point of obsession, they have focused and repaired old vineyards with nearly extinct varieties in order to bring them back from the grave. Merseguera (a white grape) and Bonicaire (red) are of utmost importance to their farm, alongside the local Monastrell in order to make a small range of wines that are farmed as naturally as possible, and made with a soft hand.

Can' Leandro gives the best this region has to offer, being close to the Mediterranean but with high elevations, poor sandy soils and ancient limestone, and a climate that gives personality and style to what lands in the glass.