Javier Revert

Javier Revert is part of a new generation of young Spanish growers who have revolutionized the Spanish wine scene over the past decade. A close friend of Dani and Fernando from Comando G, as well as the Envinate team, Javi shares their vision, drawing inspiration from their decision to produce wines in Gredos and the Canary Islands. However, Javi’s focus is on his hometown of Font de la Figuera, located about an hour northwest of Valencia in southern Spain. This region, historically known for its vineyards growing local, regional grape varieties in the mountains, had seen many vineyards neglected and abandoned over the years due to outdated winemaking practices and low demand.

After completing his studies in viticulture at the Universidad Politécnica in Valencia, Javi returned to his birthplace, where his first vineyard project was the one planted by his great-grandfather, called Pla del Micalet. This terraced vineyard, surrounded by forest and scrubland, is situated at an altitude of 710–730 meters, with poor, chalky soils. The vineyard, established long before the trend for foreign varieties and high-yielding clones overtook much of the region’s viticultural heritage, was originally planted with a mix of white varieties best suited to the warm, dry Mediterranean climate: Tortosí, Trepadell, Malvasía, Merseguera, and Verdil. Over the years, the plots had become overgrown with Mediterranean flora, olive trees, and almond trees, until Javi rediscovered the site and revitalized it. This marked the beginning of his personal project—a domaine focused on heritage varieties and minimal-intervention winemaking.

Javi prefers north-facing sites and recognized the potential of the steep mountain terraces at 700-800 meters above sea level, planted with indigenous grapes such as Tortosí, Trepadell, Malvasía, Merseguera, Verdil, Monastrell, and Arcos. He has been restoring and improving these vineyards with great care, studying each micro-climate and planting new plots. Today, his estate spans about 6 hectares, and he has acquired additional sites for future plantings, always using massale selection for these new vineyards. Although farming is organic, it is not yet certified, and all vineyard work, including harvesting, is done by hand. Fermentations are carried out with indigenous yeasts in neutral vessels, such as seasoned French oak, tanks, demi-johns, or amphorae. Depending on the vintage and variety, Javi uses varying amounts of whole clusters in the red wines. He also creates experimental cuvées to explore the different facets of each variety and parcel and has begun replanting Garnacha on several of his sites.

While Javi plans to expand his estate modestly, he is committed to preserving the distinct character of each of his wines. Micalet, Simeta, and the young Forada plantings are single-vineyard wines, while Sensal represents his village wine. Javi’s wines are honest, vibrant, and transparent, offering a true reflection of their sites and vintages. They are produced in very limited quantities, with the current total production of the winery being under 20,000 bottles per year.