Juice Asylum, Il Terzo Grado 2018 - Magnum


  • Type:


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  • Grape Blend:

    Sangiovese 80%, Merlot 5%, Trebbiano/Malvasia 10%

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  • Winemaker:

    Alessio Guidi

  • Bottle Size:



This is a delicious, fun, and funky red made with minimal intervention in a light a super juicy style.

Biodynamic Sangiovese and Merlot blend and multi grape co-ferment from grapes liberated from one of Tuscany's finest growers.

This year's creation is again an all-stainless steel affair, all wild yeast ferments and saw no sulphur additions. 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. The addition of skin contct white grapes helps with textural lift on the mid palate and aromatics. Made by a good friend of ours this has great energy and freshness with cool cherry sorbet fruits, violet petal and blackurrant acidity. 

  • Production Notes
  • Producer
  • Delivery Information

5% Merlot & the same amount of Sangiovese co-ferment; at the same time a portion of Sangiovese undergoes carbonic maceration and for the first time around 10% of Trebbiano & Malvasia ( yep, white grapes are now in the asylum too!) ferment on their skins for about 5 days.... At the end of the 5 days the white juice is pressed off the skins and all the parcels brought together to finish the ferment.

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. 

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