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 2021
Rip roaring chunky cherry and pomegranate with a dash of blueberry attitude. This year’s creation is Merlot dominant and sees all wild yeast ferments a swish of some Grechetto as the white. no sulphur additions.
54% Merlot, 18% Sangiovese, 15% Alicante, 11% Grechetto(white grape), 2% Cabernet Sauvignon. Sangiovese comes from the La Banditella vineyard, Merlot from La Selva in Montepulciano, and Alicante, Grechetto and Cabernet Sauvignon come from the vineyards in Cortona.Alcoholic fermentation is carried out by the yeasts selected from with a pied de cuve. Fermentation in stainless steel for merlot, sangiovese, alicante and cabernet sauvignon. Fermentation in used barriques for grechetto withSkin contact for 4-5 days.