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Tasting Note
Stone fruit, especially apricot, with hints of vanilla pod and white blossom. Crisp and dry, with yellow citrus, gentle oak spice, a creamy texture and fresh acidity.
Drink it with: seafood, oily fish, white meats, or mushroom and truffle dishes.
The Winemaking
Hand-picked and cold-soaked at 2°C for two days. Half ferments in temperature-controlled steel; the wine then spends six months on its lees, with time in 500-litre French oak.
The Vineyards
Old, dry-farmed bush vines on mountain foothills within the Hoces del Río Cabriel Natural Park, farmed biodynamically.
The Producer
Bruno Murciano spent around 20 years as an award-winning sommelier before buying the Las Brunas estate in his home town of Caudete de las Fuentes in 2010: six hectares of old vines and two of forest. He makes the wines with his brother José Luis, mostly from Bobal and other local Valencian grapes, farming biodynamically and keeping cellar work to a minimum.
The Details
Tasting Note
Stone fruit, especially apricot, with hints of vanilla pod and white blossom. Crisp and dry, with yellow citrus, gentle oak spice, a creamy texture and fresh acidity.
Drink it with: seafood, oily fish, white meats, or mushroom and truffle dishes.
The Winemaking
Hand-picked and cold-soaked at 2°C for two days. Half ferments in temperature-controlled steel; the wine then spends six months on its lees, with time in 500-litre French oak.
The Vineyards
Old, dry-farmed bush vines on mountain foothills within the Hoces del Río Cabriel Natural Park, farmed biodynamically.
The Producer
Bruno Murciano spent around 20 years as an award-winning sommelier before buying the Las Brunas estate in his home town of Caudete de las Fuentes in 2010: six hectares of old vines and two of forest. He makes the wines with his brother José Luis, mostly from Bobal and other local Valencian grapes, farming biodynamically and keeping cellar work to a minimum.
The Details