Can’ Leandro was founded in 2013 by Gabriel and Alberto Sanchis Mestre, evolving their family wine business to focus on bottling wines from traditional local varieties. Situated near Ontinyent, between Valencia and Murcia and close to the coast, the estate works with old Monastrell, Merseguera, and Bonicaire vineyards they have carefully rejuvenated, crafting authentic wines with a fresh, modern profile.

The wine is made predominantly from Merseguera (80%) with Malvasia and Tortosi (10% each), sourced from a high-altitude plot planted on shallow white limestone (albariza) soil. Grapes are harvested into small crates and cold-stored before gentle cold maceration on skins. Fermentation occurs at cool temperatures over an extended period in stainless steel tanks, followed by a period on fine lees to enhance texture before bottling.

This medium-bodied wine opens with aromas of fresh lemon peel, white flowers and white peach. On the palate, vibrant acidity balances saline and flinty notes alongside ripe fruit, offering good weight and a lively texture. This expression redefines Merseguera’s traditional low-acid reputation into something pure, characterful and fresh, reflecting the new wave of Spanish wines.

It pairs beautifully with local Valencian mussels (clóchinas) or other seafood dishes that highlight its fresh acidity and subtle saline character.