Can' Leandro, meaning “house of Leandro,” was established in 2013 when two brothers, Alberto and Gabriel Sanchis, decided to leave behind professional careers and return to their familial roots and heritage in winemaking. Though Valencia is known more for cranking out forgettable, insipid bulk wine, the Sanchis brothers converted all of their family’s vineyards in the Valencia DO subzone of Clariano to organic and biodynamic farming while electing to focus on two nearly extinct, and certainly neglected, indigenous varietals — Bonicaire (red) and Merseguera (white). Along with old-vine Monastrell, Can’ Leandro has resuscitated these traditional Valencian wines and varietals, producing vibrant, textured wines that reflect the winery’s location on the Mediterranean coast, with sun-soaked vineyards simulataneously influenced by their proximity to the sea and high desert plains to the west. Though there is intense heat in this part of Spain, Can’ Leandro’s vines are kept cool(er) by regular sea breezes and high-elevation vineyards featuring poor, sandy soils and ancient limestone, producing bright wines with a tremendous purity of fruit.