The grape’s own enzymes are supplemented with natural oenological-use enzymes, precisely dosed for each must, in order to improve the aromatic extraction of the skins.
The chilled musts are macerated for a few hours and then pressed in modern pneumatic presses, separating the juice. The pressing is often carried out in a sealed environment where the oxygen in the chamber is replaced with carbon dioxide to avoid any possible oxidation of the aromas.
WHOLE GRAPE PRESS
As the gentle pressure of the pneumatic presses does not extract anything from completely ripe stems, white grapes are often maintained fully intact until they reach the press where they are pressed whole.
Once collected, the juice is cooled to 5 degrees and deposited in isolated tanks where natural clarification occurs between 12 and 24 hours. The clear juice is then transferred to the fermentation tanks.
The fermentation tanks have cooling jackets through which cold water circulates, controlling the temperature of fermentation of white and rosé musts between 12 and 18 degrees, depending on the varietal.
Ice water is constantly produced in a cold room to be pumped to the cooling jackets for the fermentation tanks.
Some selections of Chardonnay and Viognier musts are fermented directly in first use oak barrels in the old underground cellars.
Although winkemaking is a very natural process, it can have some environmental impacts which are controlled to the greatest degree by Establecimiento Juanicó. Liquid waste is therefore minimal and all solid waste is recycled. The pomace and stems are scattered throughout the vineyards, restoring the earth with a large part of the nutrients consumed by the plants. This also avoids the need for chemical fertilizers, therefore complying with the principles of organic agriculture.
The white wines fermented in barrels are aged for 3 to 6 months, during which numerous “batonages” are carried out to boost structure and creaminess. The fermentation of red wines produced for aging takes place in French and American oak barrels. Depending on the type of wine desired, it ages from 12 to 36 months in barrels in underground cellars.