My best rosé, or pale red wine, at the entrance of Easter, was the super-fresh Motty from Lucy Chilvers.
Based in Penedès, Lucy farms around 4.5 hectares across small parcels at varying altitudes, on clay, limestone and sandy soils. Some of the vines are close to a century old.
The vineyards are worked organically, with touches of biodynamic practice. In the cellar, the approach is deliberately restrained: spontaneous fermentations with native yeasts, no additions, no filtration, and little or no sulphur.
This wine (mostly garnacha with a little merlot) follows this logic. Whole-bunch elements contribute tension, while the wine is bottled without filtration, preserving both texture and energy.
Motty 2023 (Lucy Chilvers)
In the glass, it is pale and translucent. The nose leans towards fresh red berries—wild strawberry, cranberry—with a faint herbal edge and a slightly untamed note from whole clusters. On the palate, it is light-bodied but far from simple: vibrant, energetic, with a driving acidity. The tannins are present yet gentle, giving just enough grip to frame the fruit. There is a subtle savoury undertone, and a sense of movement throughout—a wine that really feels alive.
Price: Low