Our history
Bruno Murciano was born in 1979 in Caudete de las Fuentes, a town of Valencia known as the heart of the bobal’s Kingdom. He spent his childhood learning and training together with his family in a local restaurant, the place where he gets acquainted with the winegrowers of the area. He lived always closely to everything related to gastronomy and the world of wine.
Technical Specialist in Hospitality and Tourism for the Costa de Azahar’s School in Castellón, he continues his studies in France. He achieves his Diploma in Sommellerie at the Academy of Toulouse, where he begins his international career as a Sommelier. Working in prestigious restaurants and hotels in France and England, eventually becoming Chef Sommelier at London’s renowned Ritz Hotel.
Our history
Bruno Murciano was born in 1979 in Caudete de las Fuentes, a town of Valencia known as the heart of the bobal’s Kingdom. He spent his childhood learning and training together with his family in a local restaurant, the place where he gets acquainted with the winegrowers of the area. He lived always closely to everything related to gastronomy and the world of wine.
Technical Specialist in Hospitality and Tourism for the Costa de Azahar’s School in Castellón, he continues his studies in France. He achieves his Diploma in Sommellerie at the Academy of Toulouse, where he begins his international career as a Sommelier. Working in prestigious restaurants and hotels in France and England, eventually becoming Chef Sommelier at London’s renowned Ritz Hotel.
Our history
Bruno Murciano was born in 1979 in Caudete de las Fuentes, a town of Valencia known as the heart of the bobal’s Kingdom. He spent his childhood learning and training together with his family in a local restaurant, the place where he gets acquainted with the winegrowers of the area. He lived always closely to everything related to gastronomy and the world of wine.
Technical Specialist in Hospitality and Tourism for the Costa de Azahar’s School in Castellón, he continues his studies in France. He achieves his Diploma in Sommellerie at the Academy of Toulouse, where he begins his international career as a Sommelier. Working in prestigious restaurants and hotels in France and England, eventually becoming Chef Sommelier at London’s renowned Ritz Hotel.
Our history
Bruno Murciano was born in 1979 in Caudete de las Fuentes, a town of Valencia known as the heart of the bobal’s Kingdom. He spent his childhood learning and training together with his family in a local restaurant, the place where he gets acquainted with the winegrowers of the area. He lived always closely to everything related to gastronomy and the world of wine.
Technical Specialist in Hospitality and Tourism for the Costa de Azahar’s School in Castellón, he continues his studies in France. He achieves his Diploma in Sommellerie at the Academy of Toulouse, where he begins his international career as a Sommelier. Working in prestigious restaurants and hotels in France and England, eventually becoming Chef Sommelier at London’s renowned Ritz Hotel.
In his twenty years of international experience as a Sommelier, Bruno has won mentions 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 from colleagues as a banner of the Spanish sommelier beyond our borders.
In 2010 Bruno made one of his big dreams come true: he buys a magnificent vineyard in his hometown called “Las Brunas”, a place of 6 hectares of ancient groves with 2 hectares of forest on the Northeast slope.
Together with his brother Jose Luis, a professional oenologyst, and with the unconditional help of his family and friends, they enjoy their first vintage and make their family’s first wine. “The Dream of Bruno” was born.
In his twenty years of international experience as a Sommelier, Bruno has won mentions 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 from colleagues as a banner of the Spanish sommelier beyond our borders.
In 2010 Bruno made one of his big dreams come true: he buys a magnificent vineyard in his hometown called “Las Brunas”, a place of 6 hectares of ancient groves with 2 hectares of forest on the Northeast slope.
Together with his brother Jose Luis, a professional oenologyst, and with the unconditional help of his family and friends, they enjoy their first vintage and make their family’s first wine. “The Dream of Bruno” was born.
After spending a large part of his childhood surrounded by gastronomy and wine at his parents’ business in Caudete de las Fuentes, José Luis decided to expand his skills at the School of Hospitality and Tourism in Castellón. Later, he decided to enrich his academic training in a totally different discipline, Civil Engineering, a career that allows him to have a broader vision, not only in planning aspects, but also in rigor and environmental awareness.
José Luis was attracted by the charm of the nature of the field associated with the vineyard and alchemy in the process of the transformation of grape into wine. José Luis reaches the professional world of viticulture and enology thanks to his brother Bruno, mentor and inspirer of a shared project that reflects a lifestyle, which has the vineyard of the Murciano family in Caudete de las Fuentes as its starting point.
After spending a large part of his childhood surrounded by gastronomy and wine at his parents’ business in Caudete de las Fuentes, José Luis decided to expand his skills at the School of Hospitality and Tourism in Castellón. Later, he decided to enrich his academic training in a totally different discipline, Civil Engineering, a career that allows him to have a broader vision, not only in planning aspects, but also in rigor and environmental awareness.
José Luis was attracted by the charm of the nature of the field associated with the vineyard and alchemy in the process of the transformation of grape into wine. José Luis reaches the professional world of viticulture and enology thanks to his brother Bruno, mentor and inspirer of a shared project that reflects a lifestyle, which has the vineyard of the Murciano family in Caudete de las Fuentes as its starting point.
After spending a large part of his childhood surrounded by gastronomy and wine at his parents’ business in Caudete de las Fuentes, José Luis decided to expand his skills at the School of Hospitality and Tourism in Castellón. Later, he decided to enrich his academic training in a totally different discipline, Civil Engineering, a career that allows him to have a broader vision, not only in planning aspects, but also in rigor and environmental awareness.
José Luis was attracted by the charm of the nature of the field associated with the vineyard and alchemy in the process of the transformation of grape into wine. José Luis reaches the professional world of viticulture and enology thanks to his brother Bruno, mentor and inspirer of a shared project that reflects a lifestyle, which has the vineyard of the Murciano family in Caudete de las Fuentes as its starting point.
José Luis studied viticulture and winery training practices in different wine-growing areas such as Rioja and Bierzo. He developed, at the same time, complementary theoretical training at the Félix Jiménez de Requena School of Enology and Viticulture.
Currently, José Luis is responsible for the viticulture and oenology of “Murciano” family, applying all the acquired experience, betting on organic agriculture, following biodynamic guideline and defending ecological and sustainable viticulture while putting into practice some of the most cutting-edge methods in the cultivation of the vine (always respecting nature).
José Luis studied viticulture and winery training practices in different wine-growing areas such as Rioja and Bierzo. He developed, at the same time, complementary theoretical training at the Félix Jiménez de Requena School of Enology and Viticulture.
Currently, José Luis is responsible for the viticulture and oenology of “Murciano” family, applying all the acquired experience, betting on organic agriculture, following biodynamic guideline and defending ecological and sustainable viticulture while putting into practice some of the most cutting-edge methods in the cultivation of the vine (always respecting nature).
