Valencia Blanco Seco ‘Las Blancas’ Bruno Murciano, Utiel-Requena, Valencia 2017
Bruno Murciano, Utiel-Requena, Valencia
“Bruno Murciano is a Spanish sommelier who works in London. Contrary to all odds, instead of investing in a flat in London, he decided to buy a Bobal vineyard in his homeland in Valencia […] they have produced a top-of-the-range red, El Sueño de Bruno a Bobal from chalky soils […] and there will be some more wines coming soon, like a fresh and pale Malkerida rosé and perhaps a new single-plot Bobal red from sandy soils.” Luis Gutiérrez, The Wine Advocate February 2015 Bruno Murciano, one of the UK’s most well regarded Spanish Sommeliers, with more than 16 years of international experience, is pursuing a lifelong dream to produce a range of wines made from Bobal in his native homeland of Utiel-Requena. Working alongside his brother Jose Luís who looks after the viticulture and winemaking with the initial help of David Sampedro, one of Rioja Alavesa’s 5 th generation of vine growers from an extremely talented winemaking family, they have combined their joint experience and passion to produce an amazing range of Artisan Family wines from high altitude 7 hectares of organically grown vineyards above 900m. Bruno and Jose Luís use artisanal methods and biodynamic techniques, with very little intervention in the cellar, whilst following the lunar biodynamic calendar to achieve the very best results.
Valencia Blanco Seco ‘Las Blancas’ - produced from 5 native Valencian grape varieties grown at high altitude (900 to 1,000 m): Marisancho, Macabeo, Malvasia, Merseguera & Moscatel. Jose Luís Murciano has engaged all his village vine growers to follow his meticulous vineyard work to rescue the Marisancho grape variety; previously only used in blends with red Bobal grape. More than 40 local growers follow Jose Luis instructions in order to harvest around 3,000 kg. Processes follow organic practices and the biodynamic calendar. Hand harvested between mid August & early September in small 10kg crates, followed by 3 days of cold soak maceration at 2 degrees celcius. Fermentation takes place with indigenous yeast. 50% of the wine is vinified in temperature control inox vats. 50% goes to 500L 3rd year French oak barrels for fermentation.
Grapes: Marisancho, Merseguera, Moscatel, Macabeo, Malvasia