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 Terzo Grado 2019
Rip roaring chunky cherry and pomegranate with a dash of blueberry attitude. This year’s creation is again an all-stainless steel affair, all wild yeast ferments and saw no sulphur additions.
Biodynamic Sangiovese and Merlot blend and multi-grape co-ferment from grapes liberated from one of Tuscany’s finest growers. The 2019 vintage is the 4th time around for Terzo Grado – the ominously named “Third Degree”- and sees the percentage of Sangiovese up to around 90%. How’s it made? Here goes…..Around 10% Merlot & the same amount of Sangiovese co-ferment; at the same time a portion of Sangiovese undergoes carbonic maceration for about five days…. At the end of the five days the parcels are brought together to finish the ferment.
The Sangiovese from Avignonesi and Merlot from Cortona are picked simultaneously, with the Merlot adding its full ripeness to the early picked tones of the Sangiovese. Made by Alessio, a good friend of ours along with the support of the uber talented Ashleigh Seymour, head winemaker of top Montepulciano estate Avignonesi, this has great energy and freshness with ripe sorbet fruits, violet petal and blackurrant acidity.