The Juice Asylum is a project started in 2016 by Alessio Guidi. Being a fanatic on all things quirky, interesting and above all terroir driven, he embraces the idea of allowing wine to have an experimental playground where the natural element is encouraged rather than denied and put into a ‘facility’ (an Asylum, if you will) for correction. Since so much time is spent on the selection of the grapes (sourced from biodynamic or organic vineyards in Tuscany) the brief is to use minimal intervention, co-fermentation and different styles of ageing to allow the wine to speak of where it is from rather than be ‘made’.
The Juice Asylum Maggie Mae 2019
Cherry fire and warm grilled blueberries. Tonal and sappy black and red fruits with a grippy, tangy length and aromatic thread gathering the savoury, the fruity, the egy and the mineral into a rounded delight. As the label and name? Well its a homage to the Liverpool folk song famously covered by the Beatles…
60% Sangiovese (I Poggetti, Il Greppo, La Banditella,Matracchio), 14% Syrah (Matracchio), 14% Colorino (Matracchio), 12% Chardonnay (Pian dell’Oca) all organic from the production area of the Vino Nobile di Montepulciano in Tuscany. Cofermentation of the whole Syrah and Colorino bunches and separate fermentation for Sangiovese and Chardonnay in stainless steel tanks. Syrah / Colorino and the Chardonnay age for 6 months in barriques and the Sangiovese ages for 6 months in stainless steel tanks on fine lees.
No sulphur added.