Region: Piemonte
Quality Level in EU/Italian Wine Law: Asti Spumante DOCG, Moscato D'Asti DOC
Style(s)
Frizzante wines of low alcohol 4.5 -6% ABV and less than 2.5 atm of pressure. Typically with 130 g/l of residual sugar. The wines have pronounced intensity aromas and flavors of orange blossom, grapes and peach with medium acidity.
Asti Spumante is lower is sugar (100 g/L) and higher pressure (>3.5 atm). Alcohol is higher but still low. Above 6 and typically between 6-8% abv. New regulations allow for higher alcohol and drier versions to compete against Prosecco for market share. Extra Dry to Dolce is allowed or 12 g/l and above.
Both wines are good to very good in quality and are inexpensive to mid-priced.
Metodo Classico versions now allowed with 9 months onlees and dolce in sweetness levels (50 g/L of higher)
Climate and Natural Factors
Moderate continental climate with cold winters and hot, dry summers. The area is in northwest Italy in the region of Piemonte and covers three subregions of Asti, Cuneo and Alexandria. This is the same area known for high quality Nebbiolo-based wines such as Barolo and Barbaresco and many of those growers also grow the Moscato Bianco grapes for Moscato wines.
The grape prefers low fertility, limestone and clay, however, the success of the style has increased plantings to areas with higher clay content. The majority of plantings are on hillsides with Guyot training for increase light interception and prevention of fungal diseases. The Moscato Bianco grape is highly aromatic and attracts pests such as flying ants, wasps and bees as well as being susceptible to mites. Viticulture practices include research into and planting of clones that are less attractive to the pests as damage to the grapes leads to lower yields and disease pressure (e.g., botrytis bunch rot)
Human Factors and Yield
Hand harvest and mechanization are allowed depending on topography and producer focus on quality. The yield is limited to 75 hl/ha which is relatively high, especially for the small berried variety. The guyot training allows access for fungal sprays (powdery mildew), air circulation for reduced disease pressure and canopy management (leaving leaves in certain areas of the vine such as areas that receive afternoon sun) for the prevention of sunburn in hotter years. Untimely rain in the spring can affect fruitset and late rains can dilute the grapes. Medium density planting but no numbers given.
Viticultural Factors and Harvest
Harvest date is selected based on acidity levels and is done at separate times depending on the intended wine style. Typically early to mid September. Higher pressure and less sweet Asti Spumante (DOCG) are picked first with higher acidity being the key to the style and less overall ripeness. Grapes for Moscato Bianco (70% of the total production) is later with less acidity and more ripe flavors. Mechanical harvest is allowed and applied where possible.
Grape(s)
Pre-Fermentation
Maximum yield is 75 hl/ha. Clarified, filtered and stored at 2-3 degrees for up to 2 years. The must will maintain flavor and aromatics for 2 years.
Fermentation
Asti method is a single fermentation with neutral, cultured yeast in pressurized tanks. Valve is open at the beginning and then closed based on sugar and alcohol levels. Pressure builds and CO2 enters solution, sugars continue to fall while alcohol rises. Fermentation is stopped by cooling the wine when the desired conditions (2 weeks frizzante and one month spumante) exist. Fermentation temperature is about 16 degrees C to preserve fruity character and avoid the production of esters and thiol flavors that would compete.
Malo?
Not used. Prevented to preserve acidity.
Blending?
Blended from sources in original press.
Maturation
No autolytics. No aging.
Bottling
Filtered and bottled after a few weeks.
Production
Asti method described above.
Winemaker intent
Produce wine on demand. Early sale and early consumption.
Marketing and Business considerations
High investment in filtering, centrifuge, flotation tanks, storage tanks and other equipment (also note that the pressing and storage process is often at a different location than the sparkling processes). Therefore large companies are the driving organizations. Martini and Rossi is the largest (60% of all wine)
Small. Producers (Barolo, Barbaresco) send grapes to specialist sparkling companies but label under their companies.
Coops are key to the production and provide the clarified, chilled must to large companies for sparkling production. Martini and Rossi source 35% of their fruit from 300 growers
Consorzio promotes all wine styles including Asti Dolce. Asti Secco is being introduced to compete with Prosecco. Promote the Piemonte land of perfection.
Doubled since 2009 with Asti in Europe mostly and Moscato d’Asti higher in exports. 70/30 Asti/Moscato
Quality Level in EU/Italian Wine Law: Asti Spumante DOCG, Moscato D'Asti DOC
Style(s)
Frizzante wines of low alcohol 4.5 -6% ABV and less than 2.5 atm of pressure. Typically with 130 g/l of residual sugar. The wines have pronounced intensity aromas and flavors of orange blossom, grapes and peach with medium acidity.
Asti Spumante is lower is sugar (100 g/L) and higher pressure (>3.5 atm). Alcohol is higher but still low. Above 6 and typically between 6-8% abv. New regulations allow for higher alcohol and drier versions to compete against Prosecco for market share. Extra Dry to Dolce is allowed or 12 g/l and above.
Both wines are good to very good in quality and are inexpensive to mid-priced.
Metodo Classico versions now allowed with 9 months onlees and dolce in sweetness levels (50 g/L of higher)
Climate and Natural Factors
Moderate continental climate with cold winters and hot, dry summers. The area is in northwest Italy in the region of Piemonte and covers three subregions of Asti, Cuneo and Alexandria. This is the same area known for high quality Nebbiolo-based wines such as Barolo and Barbaresco and many of those growers also grow the Moscato Bianco grapes for Moscato wines.
The grape prefers low fertility, limestone and clay, however, the success of the style has increased plantings to areas with higher clay content. The majority of plantings are on hillsides with Guyot training for increase light interception and prevention of fungal diseases. The Moscato Bianco grape is highly aromatic and attracts pests such as flying ants, wasps and bees as well as being susceptible to mites. Viticulture practices include research into and planting of clones that are less attractive to the pests as damage to the grapes leads to lower yields and disease pressure (e.g., botrytis bunch rot)
Human Factors and Yield
Hand harvest and mechanization are allowed depending on topography and producer focus on quality. The yield is limited to 75 hl/ha which is relatively high, especially for the small berried variety. The guyot training allows access for fungal sprays (powdery mildew), air circulation for reduced disease pressure and canopy management (leaving leaves in certain areas of the vine such as areas that receive afternoon sun) for the prevention of sunburn in hotter years. Untimely rain in the spring can affect fruitset and late rains can dilute the grapes. Medium density planting but no numbers given.
Viticultural Factors and Harvest
Harvest date is selected based on acidity levels and is done at separate times depending on the intended wine style. Typically early to mid September. Higher pressure and less sweet Asti Spumante (DOCG) are picked first with higher acidity being the key to the style and less overall ripeness. Grapes for Moscato Bianco (70% of the total production) is later with less acidity and more ripe flavors. Mechanical harvest is allowed and applied where possible.
Grape(s)
- Moscato Bianco – AKA Muscat Blanc a Petit Grans (MBAPG). Small berried, early ripening (therefore frost risk), and highly aromatic.
Pre-Fermentation
Maximum yield is 75 hl/ha. Clarified, filtered and stored at 2-3 degrees for up to 2 years. The must will maintain flavor and aromatics for 2 years.
Fermentation
Asti method is a single fermentation with neutral, cultured yeast in pressurized tanks. Valve is open at the beginning and then closed based on sugar and alcohol levels. Pressure builds and CO2 enters solution, sugars continue to fall while alcohol rises. Fermentation is stopped by cooling the wine when the desired conditions (2 weeks frizzante and one month spumante) exist. Fermentation temperature is about 16 degrees C to preserve fruity character and avoid the production of esters and thiol flavors that would compete.
Malo?
Not used. Prevented to preserve acidity.
Blending?
Blended from sources in original press.
Maturation
No autolytics. No aging.
Bottling
Filtered and bottled after a few weeks.
Production
Asti method described above.
Winemaker intent
Produce wine on demand. Early sale and early consumption.
Marketing and Business considerations
High investment in filtering, centrifuge, flotation tanks, storage tanks and other equipment (also note that the pressing and storage process is often at a different location than the sparkling processes). Therefore large companies are the driving organizations. Martini and Rossi is the largest (60% of all wine)
Small. Producers (Barolo, Barbaresco) send grapes to specialist sparkling companies but label under their companies.
Coops are key to the production and provide the clarified, chilled must to large companies for sparkling production. Martini and Rossi source 35% of their fruit from 300 growers
Consorzio promotes all wine styles including Asti Dolce. Asti Secco is being introduced to compete with Prosecco. Promote the Piemonte land of perfection.
Doubled since 2009 with Asti in Europe mostly and Moscato d’Asti higher in exports. 70/30 Asti/Moscato
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