Concept of the Author

“We have tried to show all nuances of Syrah and Tempranillo at the terroir of MUÑANA. We have created an amazing young wine surprising because of its power and the variety of sensory notes that it hits.”

Awards and mentions
INTERNATIONAL WINE GUIDE 2012: Bronze Medaldelirio2012_profile
PEÑIN Guide 2011: 88 points
Repsol Guide 2011: 90 points
Repsol Guide 2012: 90 points
Repsol Guide 2013: 90 points

Grape Varieties
Syrah-Tempranillo from its own vineyards

Produced and bottled by the winery (Estate Bottles)

Finca Peñas Prietas (Cortes y Graena, Granada)

26.500 bottles (Limited Edition)

Analytical Parameters
Grading: 14% Vol.
PH: 3,7
TA: 4,8 gr/l in tartaric acid
Procedures: 30 minutes after collection in 15kg boxes, the Syrah and Tempranillo grapes are placed in a refrigerated room at 5°C until the temperature stabilises before the best fruits are manually selected.
A short maceration is carried out for 4-5 days at a temperature of 20ºC followed by alcoholic and malolactic fermentations with cold stabilisation at -4ºC.

Tasting notes
It has a very dark and intense redcurrant colour. The aromas remind us of the leather, truffles and especially violets. The palate is unctuous, vigorous with a balanced and soft alcoholic degree. Blackcurrant flavours predominate leaving a lingering memory in the mouth.

Serving temperature: 14ºC
Food pairings: Fish and White Meat.

Find it in Spaninabox at a very special price.

Grilled asparagus, Paprika Goat Cheese and orange segments

Grilled asparagus, Paprika Goat Cheese and orange segments

What better way to get ready for spring and summer, than preparing this beautifully colourful and delicious salad? The grilled asparagus with paprika goats cheese and orange segments salad is full of contrasts in taste and texture and commands presence on any dinner table. The grilled al dente asparagus or the award-winning Paprika Goats cheese are good enough to be served as stand-alone side dishes in their own right, but when combined with the contrasting orange and sour vinaigrette, along with a crunchy touch of walnut, something magical happens!

Grilled asparagus, Paprika Goat Cheese and orange segmentsIngredients for 4:

For the Vinaigrette:

  • 1 tsp full of honey
  • 1 tbsp balsamic vinegar
  • 3 tbsp Extra Virgin olive Oil
  • 1 handful of walnuts

On a hot grill, put a few drops of oil, and sear the asparagus making sure that it remains al dente, and season. Remember that asparagus continues to cook after removal from the grill, so place them in a cool plate and separate so that they are not piled up on top of each other, otherwise the steam will continue to cook and make them soggy.

Grilled asparagus, Paprika Goat Cheese and orange segments

Place the asparagus in the dish alternating with the orange segments and crumble the Paprika Goat cheese all over.

Add the walnut vinaigrette and serve with a final crack of black pepper. Delicious!!

Enjoy and don´t forget to share this recipe with your friends if you like and comment how much you liked this idea.

Semicured Goat Cheese lollipops

Semicured Goat’s Cheese lollipops

Wow your guests with these delicious and visually stunning goat’s cheese lollipops. These tapas are deceptively simple to make, but will take some considerable preparation time (especially if you are a perfectionist!).

Ingredients for 4 tapas:

  • 200g Semicured goat’s cheese. We have used this Supergold awarded cheese because of its wonderful taste and texture.
  • Tomato jam
    • 500g Ripe tomatoesSemicured Goat Cheese lollipops
    • 250g sugar
    • 1/2 lemon juice
    • 1/3 vanilla pod
  • Outer coating
    • Poppy seeds
    • Sesame seeds
    • Chives

You will also need 12 cocktail sticks/wooden skewers.


Semicured Goat Cheese lollipops

Submerge a cheese cube fully into the jam, ensuring that all surfaces are covered, then proceed to dab each surface into the chopped chives – you may need to sprinkle some on by hand to ensure full coverage. Repeat this process with the sesame seeds and poppy seeds, arrange on a plate, and serve to your delighted guests!

Semicured Goat Cheese lollipops
Enjoy and don´t forget to share this recipe with your friends if you like and comment how much you liked this idea.


Delirium pears

This is an old spanish recipe which provides the perfect complement to a rich semicured cheese.

The “original” recipe is very simple and only requires a few ingredients, but this version adds a twist of cloves, anise and cardamom for that extra depth of flavour.

Serves 4 tapas:

  • 4 Pears
  • 1/2 bottle “Delirio” from Bodegas Muñana
  • Cinnamon stick 1 pc
  • Zest of one orange or lemon
  • Sugar 80g
  • Clove, anise and cardamom

Place one pear at the centre of a small plate, drizzle with a little bit of sauce and enjoy!!


Peas with Iberico ham and poached egg

To prepare this recipe for peas with ham, ideally peas are fresh but as the season is so short, and have a high price,it is best that we use ultra frozen peas or, ultimately, preserved.


While ” poached eggs ” cook, we can start preparing the recipe of peas and ham. Heat a pan with olive oil and the spring onion thinly sliced, less than 1mm.
Add the diced ham and toss the peas, previously cooled with water in the pan. Cover with a lid and let cook five minutes.


While peas are cooking remove, carefully, the plastic wrap from the poached eggs.
Try the peas and when they are cooked serve placing the poached egg on.