Bruno Murciano, Valencia Blanco Seco Pieles Doradas, Valencia, Spain, 2023

Producer Profile

A sommelier by training, Bruno Murciano was born in 1979 in Caudete de las Fuentes – a town in Valencia noted for growing the Bobal grape variety. He spent his youth learning his trade in his family’s restaurant, which is where he got to know the winegrowers of the area.

During 20 years of international experience as a sommelier, Bruno collected numerous awards and achieved recognition from colleagues as an ambassador for Spanish sommeliers worldwide. But in 2010 he at last made one of his big dreams come true when he bought the magnificent estate of Las Brunas in his home town 6ha of ancient vinyard and 2ha of forest on northeast sloping land. Ably assisted by his brother, José Luis, who honed his winemaking skills in Rioja and Bierzo, the pair now create incredible wines of their own – mostly from Bobal, but also from other local varieties.

Viticulture

Blending native Valencian varietals, Bruno and Jose Luís use artisanal methods and biodynamic techniques, with minimal intervention in the cellar, as well as following the lunar biodynamic calendar. This comes from smallholdings of very old bush-vine and dry-farmed vineyards at the foot of the mountains and on hillsides located in the Hoces del Rio Cabriel Natural Park in the interior of the province of Valencia.

Winemaking

Manual harvesting into 10 kg boxes takes place in late August and early September, followed by two days of cold maceration of the grapes at 2°C. Half of the wine undergoes alcoholic fermentation in stainless steel tanks at a controlled temperature and rests on its lees for six months.

Tasting Note

Intense flavours of stone fruits such as apricot as well as a hint of vanilla pod and white flower blossom. A crunchy and dry palate with yellow citrus fruits, spicy vanilla touch provided by subtle oak aging and a creamy texture with refreshing citrus acidity.

Food Matching

Pairs well with all types of seafood, oily fish, white meats, and complex and elaborate cuisines such as seasoned mushrooms and truffles.