Lucy Chilvers

Lucy Chilvers is part of the new wave of natural winemakers in Catalunya, focusing on organic farming and low-intervention methods in the historic landscape of El Penedès. After discovering natural wine while working in hospitality in the UK, she trained in viticulture and oenology, then gained hands-on experience with influential producers such as Radikon in Friuli.

Lucy now cultivates around 4.5 hectares divided into four parcels, planted mainly with Xarel·lo, along with Sumoll, Parrellada, Macabeo, Muscat d’Alexandria, and Merlot. Her vineyards sit between 150 and 400 meters in altitude on clay, limestone, and sandy soils, with some vines approaching a century in age.

Her approach combines organic viticulture, a small amount of sulfur, and selected biodynamic practices in the vineyard, while making no additions in the cellar, resulting in wines that clearly reflect each site.

Lucy moved from working under other producers to vinifying independently in Catalunya and, more recently, has taken on a 400-year-old cellar that gives her space to develop her identity as a winemaker. Her wines express purity, texture, and an unfiltered view of the landscape she farms.