Juice Asylum ‘Il Terzo Grado’, Montepulciano
A blend of organic Sangiovese and Merlot grapes are co-fermented in stainless steel semi-carbonically. The juice spends 3 days on it’s skins and then aged for 5 months in stainless steel.
Minimum intervention wine-making is employed as such native yeast is used, the wine is not fined or filtered and is bottled without additional sulphates.
A popular wine in the shop, some call it a smashable red. Perfect for an early evening drink or later with food. It is tasty, fun and fruity (cherries & blackcurrants) made in a light juicy style.
The Juice Asylum is a side -project of famed Tuscan producer Alessio Guidi at Avignonesi Winery. 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 at Avignonesi Winery) the idea 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’.
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