Bruno Murciano L'Alegria is a wine from the D.O. Utiel Requena produced by Bruno Murciano 100% Bobal and with a limited production of 11.200 bottles.
Bruno Murciano was born in 1979 in Caudete de las Fuentes, a village in the interior of Valencia known by the locals as the heart of the Kingdom of the Bobal grape. He spent his childhood learning and training with his family at the Asador Cris, where from a very young age he breathed the hospitality industry and became familiar with the winegrowers in the area, experiencing everything related to gastronomy and the world of wine.
A Technical Specialist in Hospitality and Tourism at the Costa de Azahar in Castellón, he continued his studies in France and graduated in Sommellerie at the Toulouse Academy, where he began his international career as a Sommelier, working in prestigious restaurants and hotels in France and England, eventually becoming Chef Sommelier at the historic and renowned Ritz Hotel in London.
L'Alegria Tasting Notes
Appearance Bigarreau cherry red, bright. Burgundy style. Nose Fragrant, intense, notes of red fruits, floral with hints of undergrowth (thyme, rosemary). Palate Light, fresh, with very good acidity, round, friendly tannin, long and deep.
Serving temperature Between 12 and 14ºC.
Consumption Suitable for freshly bottled, it improves exponentially with a few months in the bottle. Perfect for cellaring and ageing for 5 to 10 years.
Food pairing White meats, grilled meats, stews, chicken rice with artichokes and snails, and rice dishes in general.
WINEMAKING
Plot Las Brunas Surface area 7,5 hectares Age 80 years old Soil Clay loam Yield Between 3.000 and 3.500 kilograms per hectare Harvest Harvesting Manual harvesting in 10 to 15 kilogram boxes during the coolest hours of the day. The grapes are harvested when they are "crisp", without reaching the moment of over-ripeness. Vinification Destemming without crushing, pre-fermentation maceration for 3 to 4 days, fermentation at controlled temperature for 8 to 10 days. Incorporation of part of the destemmed grapes into the fermentation process, depending on the ripeness and the vintage. Post fermentation maceration Ageing 9 months in 500 litre French oak barrels of various uses. Bottled 6 months in bottle before release.
