Javier’s signature wine comes from a 0.40-hectare vineyard that was planted in 1920. The vineyard is farmed organically and is only worked with horses. At harvest time, the bunches are painstakingly de-stemmed by hand, before being crushed and fermented in stainless steel. After alcoholic fermentation, the wine is moved to a single 1200L ovular foudre for malolactic fermentation and ten months of additional élevage. Around 1300 bottles are produced per vintage.