Can Leandro La Lloma Bonicaire/Monastrell

Can’ Leandro La Lloma, DO Valencia [Organic]

The Bonicaire and Monastrell, Gobelet-trained, vines are cultivated in the Lloma Rasa vineyard at 500
550 metres altitude. Bonicaire grows in poor, sandy loam soil, and Monastrell in sandy-limestone soil, 
with a 2 metre deep limestone crust. Alcoholic fermentation takes place in stainless steel at 24-26ºC of 
the whole bunches, including stems, for 20 days. After pressing the wine completes fermentation in a 
combination of large oak barrels, amphora and concrete tanks - where it then remains for a time on 
fine lees.
 
TASTING NOTE
This wine represents a new wave approach to wine in south-east Spain. Fresh, perfumed aromas of red 
fruit with lightly floral notes. Spicy, bright and slightly wild with touches of herbs like rosemary, and 
black olives in the background, alongside juicy cherry fruit and florality. The palate is bright and 
elegant with red berry and forest fruit characters, gentle but persistent sandy tannins and juicy acidity.
 
FOOD MATCH
With its bright acidity and fine tannins this would make a perfect match with cured meats, or 
something made with really good roasted tomatoes.