Celler Alimara, Llumí Blanc, 2021
Celler Alimara, Llumí Blanc, 2021
- 75cl
- 13%
- White Still
- Macabeo, Garnatxa Blanca
- Organic
- Vegetarian
- Vegan
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Optimal drinking window: 2026 - 2030
Special Offer: Enjoy a 5% discount on 2+ cases of 6
Llumí (meaning ‘match’ in Catalan), made with 55% Macabeo (or Viura) 45% Garnatxa Blanca (White Grenache), is a fruit-forward, smooth and food-friendly white with gentle notes of pears and citrus on the nose and palate with refreshing acidity and a mineral core.
It's excellent with meaty fish such as monkfish or sea bass, lighter chicken dishes and leafy starters such as goat’s cheese salad.
Celler Alimara is owned by British interests, and they have slowly been buying vineyards with old vines of native grapes. The aim of the celler is to produce low volume hand made wines that capture the best of Terra Alta, a region of much potential that has for too long been dominated by cooperatives. Winemaking is under the supervision of Andrew Halliwell, who has made wine on 5 continents and brings a wealth of experience to the team. This is old-vine fruit, farmed without chemical intervention, pressed gently and left to find its own voice rather than being dressed up with oak or artifice.
Right now the wine is in its fresh, primary phase, with orchard fruit and saline minerality leading the way. Over the next year or two, expect the texture to soften further and some honeyed, waxy notes to emerge alongside the fruit. It will likely plateau around 2028 to 2029, holding its character well rather than gaining further complexity.
Tasting Notes
AppearancePale gold with a slight waxy sheen.
NoseWhite peach and quince alongside crushed stone and a faint herbal lift. There's a savoury edge that keeps the fruit in check.
PalateTextured and weighty for its size, with waxy orchard fruit, a saline streak, and bright acidity holding it all together.
FinishLong, saline, and faintly bitter in the best almond-skin way.
Food Pairings
In Catalonia this would land happily alongside grilled sardines or anchovies straight off the coals, a plate of jamón, or calçots dunked in romesco sauce. The wine's saline edge loves anything from the sea, while its texture can handle richer dishes like suquet de peix, the local fish stew. Aged Catalan cheeses, particularly sheep's milk varieties, also make a fine match.
We think this wine would go well with
Serve at 10-12°C, slightly warmer than you might pour a simple summer white, to let the texture show. No need to decant, though a few minutes in the glass won't hurt. A tulip-shaped white wine glass suits it best, giving that saline, textured character room to unfold.
The vineyards sit on the calcareous, clay-rich soils typical of inland Catalonia, planted at moderate altitude where warm Mediterranean days are tempered by cooler nights. Old vines, many decades old, dig deep for water and minerality rather than relying on irrigation, which gives the fruit real concentration without losing freshness. This combination of heat, altitude, and mineral-rich ground is what gives the wine its saline, textured character.
This wine is produced under a regional Catalan designation that allows growers more flexibility than the stricter Penedès or Cava rules, giving producers like Alimara room to experiment with single varieties and lower-intervention methods. The result is a style that feels distinctly Catalan but refreshingly unbound by convention.
The 2021 vintage in Catalonia turned out to be one of those years that kept everyone guessing until the very end. Spring brought irregular rainfall patterns that had producers watching the skies with particular intensity, whilst summer heat arrived in waves rather than the steady build many were expecting. The harvest itself stretched longer than usual, with different zones and varieties ripening at their own pace, demanding careful selection and multiple picking passes from the most conscientious producers.
What emerged from all this uncertainty are wines with a particular freshness that sets them apart from the riper, more immediate vintages of recent memory. The Garnacha and Cariñena from the older vine sites show real backbone and minerality, whilst the Tempranillo-based blends carry more obvious fruit but with underlying tension that suggests they'll reward patience. We find ourselves drawn to the way these wines balance ripeness with acidity, though they're showing a bit reserved in their youth. Give them until 2025 to really hit their stride, though the whites are drinking beautifully now.
FAQs
What does this wine taste like?
Waxy white peach and quince with a saline, stony edge and real textural grip on the finish.
When should I drink this wine?
It's drinking well now and will hold nicely until 2030.
What food should I pair it with?
Grilled sardines, jamón, calçots with romesco, or an aged sheep's milk cheese all work well.
How should I serve it?
Serve at 10-12°C in a tulip-shaped white wine glass, no decanting required.
Is this wine worth cellaring?
Not one for the long haul, but it will happily hold its character for a few years yet.
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