Celler Alimara, Pinzellada ‘GN’, 2018
Celler Alimara, Pinzellada ‘GN’, 2018
- Red Still
- 75.0cl
- 14.5%
- Organic
- Vegetarian
- Vegan
- Garnatxa Negra
The 2018 “GN” is a pure expression of Garnatxa Negra (Grenache), made from 30+ year-old vines at Mas de Cabrera and aged for 21 months in oak. It’s a vibrant, fruit-forward red packed with ripe red and black fruits, alongside hints of fudge, vanilla, cedar, and toffee. Smooth tannins and well-judged oak give it balance and a touch of refined complexity.
Easy to love and endlessly versatile, it’s spot-on with chargrilled steaks, roast meats, rich pizzas, or strong cheeses — and being 100% vegan, it also pairs beautifully with hearty lentil stews or mushroom-based dishes.
Celler Alimara, a small family-run winery in Catalonia’s Terra Alta region, is all about crafting wines with honesty and a real sense of place. Founded by Alison and Andy McLeod, the estate focuses on low-intervention, sustainable winemaking. Pinzellada, meaning “Brush Stroke” in Catalan, is their creative series, with each vintage painting its own picture of the year in the glass.
- ❖ ABV: 14.5%
- ❖ Residual sugar: 0.7 g/l
- ❖ Acidity: 4.7 g/l
Grapes
Garnatxa Negra
Vintage report
The 2018 vintage in Catalonia delivered one of those satisfying years that reminds you why this corner of Spain produces such distinctive wines. A wet winter gave the vines a proper drink after several drier years, setting them up beautifully for the growing season ahead. The summer brought warmth without the punishing heat that can bake the life out of grapes, allowing for steady, even ripening across the diverse microclimates from Penedès to Priorat.
What emerged was a vintage with real personality – wines that combine the sun-soaked generosity you expect from Catalonia with a freshness that keeps you coming back to the glass. The indigenous varieties particularly shone: Garnacha developed lovely spiced fruit character, whilst Cariñena retained the structure and mineral backbone that makes it so food-friendly. These wines are drinking beautifully now and will continue to develop over the next five to seven years, though the reds from higher-altitude sites like Montsant will reward those patient enough to wait a bit longer.
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