No matter your project, challenge, or problem we at JUCLAS USA are here day or night to assist you with any technical needs you might have. Our company philsophy is to be with our clients step by step throuhgout harvest in order to provide the best service possible. Meet your team:

Guillermo Soto, Area Manager for both the JUCLAS equipment andVASON products. Guillermo is a fermentation specialist with a very keen and in-depth understanding of the interplay between fruit, yeast, nutrients, and tannins. Currently Guillermo is making rounds of visits in the Central Valley, Salinas Valley, Napa & Sonoma. His most recent success increased our clients must yield by 9.5% through an in-depth analysis of fining agents and equipment specific to floatation. guillermo.soto@vason.it 310.595.8428

Leo Facini,USA Technical Support Representative for the VASONGROUP arrived on August 20th and is here in the USA through October 15th. Leo speaks English, Spanish, and Italian to help your cell crew and team in any language necessary. Recently, Leo installed and trained a cellar team of approximately 20 people on the proper yeast rehydration procedures and protocols to help ensure a successful fermentation. He is currently working out of our Napa office but is available whereever our clients need him. leo.facini@vason.it +39 335 122327

Logan Fleming, JUCLAS USA Technical Equipment Manager, is working around the clock to ensure our equipment clients have the support they need for success. Between our EASYFLOAT for batch floatation, EASYFERM for automatic yeast rehydration, and MMPH for ph management via cationic exchange resins Logan is here for any and all of your equipment needs. Logan has spent the last 10 harvests in Napa and has been through it all. No problem or challenge is unsurmountable. Logan.fleming@vason.it 707.400.3911

In short we are here to help you succeed any way we can. We at JUCLAS USA wish you a fruitful HARVEST 2018 and remain at your disposal. juclas.usa@vason.it 707.492.6090