THE WINE
Alma is a pét-nat crafted from equal parts of indigenous grape varieties, each undergoing skin maceration for one to three weeks. The free-run juice is then blended and bottled to finish fermenting naturally. Disgorged without any added sulfur, the wine is vibrant and citrus-driven, with a refreshing saline edge
 
THE PEOPLE
Lucy Chilvers is a dynamic British winemaker crafting expressive, low-intervention wines in Catalonia’s El Penedès region. Her journey into winemaking began while working in restaurants in London and Brighton, where she developed a passion for natural wines. This led her to study viticulture and oenology at Plumpton College, after which she honed her skills under the mentorship of Sasa and Ivana Radikon in Friuli, Italy—a formative experience that inspired her to name her first wine “Sasa” in tribute.
 
Now based in El Penedès, Lucy organically farms 4.5 hectares across four parcels, focusing on indigenous varieties like Xarel·lo, Sumoll, Macabeo, and Muscat d’Alexandria. Her vineyards, situated between 150 and 400 meters in elevation, include vines approaching 100 years old. In the cellar, she employs a natural approach with no additions, minimal sulfur, and occasional biodynamic treatments, producing around 7,000 bottles annually.
 
Her wines—such as “Flor de Maeve,” a skin-contact Xarel·lo, and “Alma,” a pét-nat blend of Xarel·lo, Parellada, and Muscat—are celebrated for their purity, texture, and vibrant acidity. In 2022, she transitioned to a cooperative space for small-scale producers and has since taken over a 400-year-old cellar in El Bardoc, marking a new chapter in her winemaking journey. 
 
THE PLACE
The Penedès region in Catalonia, situated between the Mediterranean coast and the Montserrat mountains, is renowned for its diverse and innovative wine production. As Catalonia's most productive Denominació d’Origen (DO), Penedès boasts over 24,000 hectares of vineyards and a rich history of viticulture dating back to Roman times . The region's varied microclimates and elevations—from the coastal Baix Penedès to the mountainous Alt Penedès—allow for a wide range of grape cultivation .
 
Penedès is perhaps best known as the birthplace of Cava, Spain's iconic sparkling wine, primarily produced in Sant Sadurní d’Anoia. Traditional white grape varieties like Xarel·lo, Macabeo, and Parellada form the backbone of Cava production, while international varieties such as Chardonnay and Riesling have also found a home here . The region's red wines, crafted from grapes like Tempranillo, Garnacha, and Cabernet Sauvignon, range from youthful and fruity to complex and age-worthy .
 
In recent years, Penedès has become a leader in sustainable viticulture, with a significant percentage of its vineyards certified organic . Winemakers are embracing biodynamic practices and reviving native grape varieties, contributing to the region's dynamic and evolving wine landscape . Whether you're exploring its sparkling Cavas or its diverse still wines, Penedès offers a rich tapestry of flavors that reflect its unique terroir and commitment to quality.