Wine production is not for the impatient ones. It takes time and knowledge to deliver a noble drink from grape berries. Vineyards never heard about days off and holidays. When the vine requires it, it must be pruned, tied, protected, while the quality of its fruits has to be constantly monitored. The Fabian family knows what sugar-to-acid ratio is just right to call friends for harvesting. What would usually be an ordeal turns into a social event, whilst the wider family and close acquaintances become tireless harvesters who know that at the end of a difficult day their efforts will be repaid at the table.
Harvesting is followed by destemming and crushing, the first two steps in wine production. This is how grapes are removed from the rachis and the berries skin is broken so that the grape juice takes the first breath. Destemming is followed by maceration of red wines and some white ones. Maceration occurs when grape juice remains in contact with the skin for a longer period of time. The process is responsible for stronger aromas, intense colors and fuller taste of the final product.
Finally, grapes meet the wine cellar during the process of pressing, when the sweet must is poured into barrels. What followed was left to the nature’s inspiration in the past, while today wine producers like Jušto strictly follow the progression. Their concern is understandable: they want their year-round efforts in the vineyard to be reflected in the excellent characteristics of the wine.
The first ones to introduce themselves to the wider public are the young wines, but they must however continue to be nourished in order to be suitable for bottling.
Our cellar is capable enough to take care of all the steps in the wine production. We can thus perfectly combine the knowledge of our grandparents with the latest technologies in production of precious drops.
