I love this wine from Can Leandro, who are in the small town of Ontinyent, Valencia. This is made from the local Bonicaire grape variety (known as trepat elsewhere in Spain). The vineyards are 75 + years old and are over 400m above sea level. The grapes come in as whole bunches and are food trodden in open 500 litre barrels. Wild yeast fermented and kept on skins for over 40 days, the wine then spends 6-8 months in oak barrels. I like it with a light chill which really emphasises the bright freshness of the wine.
Bright cherry with hints of plum, spice and liquorice. Very food friendly too.
