The Juice Asylum, Il Terzo Grado 2022

The grapes are harvested manually and once back at the cellar, all varieties are cofermented with the exception of Sangiovese. Half of the Sangiovese macerates on the skin for 5-6 days and the other half sees just a short maceration at the press. The other varieties are co-fermented semi-carbonically and then blended with Sangiovese. All fermentations are done spontaneously in stainless steel tanks, and then some lots are moved to old oak for aging and some remain in tank. After 6 months of aging, the wines in barrel are racked back to tank, the lots are blended, and the wine is bottled with just a small dosage of sulfur.
No fining or filtration.

The Juice Asylum is a project started in 2016 by Alessio Guidi at Avignonesi Winery. Being a fanatic of 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 aging to allow the wine to speak of where it is from rather than how it is made.