Bruno Murciano was born in 1979 in Caudete de las Fuentes, a town in the interior of Valencia known by the locals as the heart of the Bobal Kingdom and spent his childhood learning and training with his family at Asador Cris, where from a very young age he breathed the hospitality industry and becomes familiar with the area’s winegrowers, experiencing closely everything related to gastronomy and the world of wine.

Technical Specialist in Hospitality and Tourism on the Costa de Azahar in Castellón, he continued his studies in France, and obtained a Diploma in Sommeliering at the Toulouse Academy, where he began his international career as a Sommelier, working in prestigious restaurants and hotels in France and England. becoming Chef Sommelier of the historic and renowned Ritz Hotel in London.
In his twenty years of international experience as a Sommelier, Bruno has achieved mentions, trophies and awards, such as Vice-Champion Jeune Sommelier de France, Golden Nose UK, Best Sommelier in Spain 2008 and International Silver Medal in 2009, achieving recognition and appreciation from his colleagues as a banner of Spanish sommelier beyond our borders.

In 2010, Bruno made one of his great dreams come true: he selected and bought a magnificent vineyard in his hometown, a Pago of 6 hectares of century-old bobales with 2 hectares of forest on the Northeast slope, baptized “Las Brunas.”

Together with his brother Jose Luis, a winemaker by profession, and with the unconditional help of all the family and friends, they enjoy their first harvest and make their first Family wine. “Bruno’s Dream” is born.

Las Serratilla Plot. Surface 3.5 hectares. Age 25-30 years. Franco Arenos soil. Yield Between 5,000 and 5,500 kilograms per hectare. Harvest Manual harvest in boxes of 10 to 15 kilograms during the coolest hours of the day. Selection table in the field. Vinification Destemming without crushing, pre-fermentation maceration for 3 to 4 days, fermentation with skins at a controlled temperature for 8 to 10 days of 50% of the grapes in stainless steel and subsequent aging on lees. Fermentation at uncontrolled temperature of the rest of 50% of the grapes in large volume French oak barrels. Work without addition of sulfur dioxide in the preparation. Organic wine.  Aging for 6 months in French oak barrels with its own lees. Bottled 3 months in the bottle before going on the market.

Only 6100 bottles were produced.