10. Asti

Question 1

What varietal are Asti DOCG and Moscato D’Asti DOCG wines made from?

Answer 1

Moscato Bianco (Muscat Blanc a Petit Grains)

Question 2

What are the 3 provinces of Piemonte where Asti and Moscato D’Asti wines are made?

Answer 2

1. Asti
2. Alexandria
3. Cuneo

Question 3

What are the COMMON aroma and flavor elements of both Asti and Moscato D’Asti wines?

Answer 3

1. Pronounced aromas and flavors of orange blossoms, grapes and peach
2. Medium acidity
3. Low alcohol
4. Sweet

Question 4

What are the 3 primary differences between Asti and Moscato D’Asti?

Answer 4

1. Moscato D’Asti - lower alcohol
2. Moscato D’Asti - higher residual sugar
3. Moscato D’Asti - Frizzante; Asti - Spumante

Question 5

What is the quality level and price points of Asti and Moscato D’Asti wines?

Answer 5

Good to very good

Inexpensive or mid-priced

Question 6

What type of climate is found in Piemonte? What are the rainy seasons?

Answer 6

Moderate continental climate with cold winters and hot, dry summers
Spring and autumn are rainiest

Question 7

What type of sites do regulations require and why?

Answer 7

Hillside sites for better sunlight and drainage

Question 8

What are the preferred soil types for Asti and Moscato D’Asti wines?

Answer 8

Limestone and clay

Question 9

Describe Moscato Bianco. What are the primary risks to this varietal?

Answer 9

Aromatic, early budding, mid-ripening variety with small berry size.
Prone to powdery mildew and botrytis bunch rot - needs careful canopy management to avoid shade and enhance air circulation.
Thin skin - attractive to bees, wasps, flying ants - feed on fruit.
Susceptible to mites

Question 10

What is the preferred method of vine training for Moscato Bianco and why?

Answer 10

1. Guyot system with VSP.
2. In combination with low fertility soils and moderate rainfall, vine does not over crop.
3. VSP ensures good sunlight exposure, avoids excessive humidity and reduces risk of fungal disease - ensure good ripening.

Question 11

What type of soil yields the most aromatic juice?

Answer 11

Limestone

Question 12

When are Moscato Bianco grapes harvested and what is a determining factor?

Answer 12

Early to mid September

Decided by ripeness of fruit with desired acidity - acidity needed to balance sweetness.

Question 13

Are grapes picked first for Asti or Moscato D’Asti wines? Why?

Answer 13

Asti - picked slightly earlier to ensure high acidity

Moscato D’Asti - slightly later for high aromatic intensity

Question 14

What are the 2 separate phases of production for Asti and Moscato d’Asti?

Answer 14

1. Production, clarification and filtration of must, followed by chilling and storage. Must not required immediately chilled to 2-3C (36-37F) to maintain freshest possible condition.
2. Single fermentation of warmed-up must when required by demand. Fermentation in pressure-resistant temperature-controlled tanks at low temp (61-64F) to preserve primary fruit.

Question 15

How long can clarified and chilled must be kept without losing the fresh and fruity aromatics?

Answer 15

Up to 2 years

Question 16

What are significant costs involved in the production of Asti and Moscato d’Asti?

Answer 16

Presses, flotation tank, filtration/centrifuge equipment and large heat exchangers and refrigerated storage space. Ongoing energy costs high for power need for machinery and chilled storage.

Question 17

Where does the sugar come from in Asti and Moscato d’Asti wines?

Answer 17

Comes from the sugar in the original must, not through later tirage. Residual sugar in final wine comes from stopping fermentation before dryness, not through dosage.

Question 18

How are the level of CO2 and sugar controlled during fermentation?

Answer 18

The CO2 produced from fermentation is released through a valve in the tank. The amount of sugar required to give desired pressure level (frizzante or spumante) and leave desired RS level is calculated and, once reached, the valve is closed and CO2 from fermentation retained. Once desired RS level and pressure reached, fermentation stopped by rapidly chilling wine and filtering under pressure to remove yeast.

Question 19

What are the required alcohol and sweetness levels of Asti DOCG wines?

Answer 19

Final alcohol used to be 6-8%abv, which resulted in sweet (100 g/l RS) wines. Recent changes now are open ended above 6%, enabling dryer styles of Asti. Styles can range from Extra Dry to Dolce (sweet) - this means 12 g/l RS and up. Brut Nature in process of being approved.

Question 20

What are required alcohol, sweetness and atmospheric pressure levels for Moscato d’Asti DOCG wines?

Answer 20

Final alcohol 4.5-6.5% abv. Results in wines sweeter than Asti (around 130 g/l RS). Can’t exceed 2.5 atmospheres pressure - frizzante.

Question 21

True or false - most Asti and Moscato d’Asti wines are made by small producers?

Answer 21

FALSE. 4 companies produce more than 60% of wine - result of high costs for necessary equipment.

Question 22

What role do cooperatives play in the region?

Answer 22

They play a very important role, providing chilled, clarified and filtered juice to the large companies, who then carry out the fermentation. For example, Martine & Rossi sources 35% of their needs from 300 growers., while the rest of the juice comes from a number of suppliers including cooperatives.

Question 23

What is Asti Secco?

Answer 23

An off-dry style that allows the region to compete in the sector dominated by Prosecco, suited to dryer styles of apertif and casual drinking more than traditional Asti.

Question 24

What is the split between sales of Asti vs Moscato d’Asti?

Answer 24

70% Asti, 30% Moscato d’Asti