Asti

Question 1

What is the primary grape for sparking Asti production?

Answer 1

Moscato Bianco (Muscat Blanc a Petit Grains)

Question 2

What regions in Piedmont are approved for sparkling Asti production?

Answer 2

Asti, Alexandria, and Cuneo

Question 3

What are the two DOCG in the Asti region of Northern Italy?

Answer 3

Asti DOCG & Moscato d’Asti DOCG.

Question 4

Asti & MdA are both traditionally made using what a variation of this production method? Name all 3 name variants.
What is the name of this specific method used to produce Asti sparkling wine?

Answer 4

Tank, Charmat, Martinotti.
The Asti Method

Question 5

What is the major difference in style between Moscato d’Asti DOCG & Asti DOCG?

Answer 5

Asti DOCG is typically higher in alcohol and fully sparkling
MdA DOCG is yupically lower in alcohol, semi-sparkling, and typically has higher residual sugar.

Question 6

What is the climate in Asti DOCG?

Answer 6

Moderate Continental

Question 7

Growing regulations for sparkling Asti wines dictate that grapes must be grown on _____________?

Answer 7

Hillsides

Question 8

Max yields for Asti sparkling wine?

Answer 8

75 hL/ha

Question 9

What is the typical vine training system used for Asti sparkling wines?

Answer 9

Guyot with vertical shoot positioning

Question 10

Is mechanical harvesting approved for sparkling Asti production?

Answer 10

Yes, and it is used increasingly so in cheaper, more affordable wines.

Question 11

Asti Winemaking Phase 1:

Answer 11

Grapes are pressed whole cluster or de-stemmed, and pressed as fast as possible to minimize oxidation. The must is then clarified. Wines are split into to phases: Phase 1: production, clarification, and filtration of the must, followed by chilling and storage. Must can be stored for up to two years. Phase 2: single fermentation of the warmed-up must when required on demand. Fermentation takes place in pressure-resistant temperature-controlled tanks at low temps (61-64F) to preserve primary fruit. MLF is prevented to conserve already lacking acidity.

Question 12

Asti Winemaking Phase 2:

Answer 12

Phase 2: single fermentation of the warmed-up must when required on demand. Fermentation takes place in pressure-resistant temperature-controlled tanks at low temps (61-64F) to preserve primary fruit. MLF is prevented to conserve already lacking acidity. Asti wines are made into sparkling wine through a single fermentation in pressurized tanks. Sugar, which is converted into CO2 comes from the sugar in the original must, not tirage. Residual sugar comes from stopping the fermentation before dryness, not dosage.

Question 13

Asti Winemaking Continued:

Answer 13

At the start of fermentation, Co2 produced was a party of the fermentation process is released through a valve in the tank. The fermenting must will be monitored regularly to check on the falling sugar levels. The amount of sugar required to give the desired pressure (Frizzante or Spumante) and leave the desired final level of residual sugar in the wine is calculated and, once this level is reached, the valve in the tank is closed and the co2 from the fermentation is retained. Once the desired residual sugar levels and pressure is obtained, the fermentation is stopped by rapidly chilling the wine and filtering it under pressure to remove the yeast. Wines is released a few weeks after production, and is intended to be consumed young.

Question 14

Asti DOCG

Answer 14

Final alcohol = 6-8% ABV. Residual sugar levels are typically around 100g/l. Drier styles have recently been permitted and even Brute Nature is being tested for approval.

Question 15

Asti Metodo Classico?

Answer 15

New style: Minimum 9 months on less (in bottle). Must be Dolce in sweetness (above 50 g/l RS)

Question 16

Moscato D’Asti DOCG

Answer 16

Final alcohol = 4.5-6.5% ABV. Residual sugar levels are typically around 130g/l. M’dA must not exceed 2.5 atmospheres in pressure. Meaning its always produced in a frizzante style.

Question 17

Four companies produce more then _____ % of all sparkling Asti wine?

Answer 17

60%. Martini & Rossi is the largest producer.

Question 18

High quality producers in Barolo and Barbaresco send their Moscato Bianco grapes to “custom crush” facilities to have their wines make off site.

Question 19

Co-Operatives play a large role in the Asti region. They provide chilled, clarified, and filtered juice to large companies who then carry out fermentation and then bottle under their own labels.

Question 20

What three types of sparkling Asti is the Consorzio now promoting?

Answer 20

Moscato d’Asti, Asti Secco (an off-dry style), and Asti (which can also be called Asti Dolce).

Question 21

Why was Asti Secco developed?

Answer 21

To compete in the popular off-dry sector for wines, such as prosecco.

Question 22

What is the split in export percentages for Asti sparkling wine?

Answer 22

70% is Asti DOCG, 30% is Moscato d’ Asti