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WSET Diploma D4 - Sparkling Wines > 10. Asti > Flashcards

10. Asti Flashcards

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1
Q

What grape variety is mainly used for the Asti and Moscato d’Asti DOCGs?

A

Moscato Bianco (Muscat Blanc a Petit Grains)

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2
Q

In which three provinces are the Asti and Moscato d’Asti DOCGs?

A

1) Asti
2) Alessandria
3) Cuneo

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3
Q

What is Asti DOCG also known as?

A

Asti Spumante.

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4
Q

Compared with Moscato d’Asti DOCG, Asti DOCG wines are typically… (3)

A

1) Higher in alcohol
2) Fully sparkling
3) Lower r/s

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5
Q

What is the climate of Asti DOCG?

A

Moderate continental

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6
Q

What are the rainiest seasons in Asti DOCG?

A

Spring and autumn

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7
Q

What is the maximum yield for Asti DOCG tank method wines?

A

75 hL/ha

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8
Q

Regulations stipulate grapes for Asti DOCG are grown where and why?

A

1) On hillside sites.
2) Better sunlight and drainage

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9
Q

What soils are vines commonly planted on in Asti DOCG?

A

Limestone and clay

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10
Q

When does Moscato Bianco bud?

A

Early

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11
Q

When does Moscato Bianco ripen?

A

Mid-ripening

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12
Q

Moscato Bianco is prone to which two disease pressures?

A

1) Botrytis
2) Powdery mildew

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13
Q

Moscato Bianco is also prone to which threats?

A

Bees, wasps, flying ants and mites.

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14
Q

What training method is typical for Moscato Bianco?

A

Guyot/replacement cane with VSP

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15
Q

Which is picked early and why: Asti or Moscato d’Asti?

A

1) Asti.
2) To ensure high acidity compared with the high aromatic intensity desired for Moscato d’Asti.

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16
Q

How is fruit harvested?

A

Hand or machine.

17
Q

Asti and Moscato d’Asti takes place in two separate phases. Explain phase one (4).

A

1) Production of must
2) Clarification
3) Filtration
4) Chilling and storage

18
Q

Asti and Moscato d’Asti takes place in two separate production phases. Explain phase two.

A

Must is refrigerated and warmed for fermented on demand.

19
Q

Once clarified and chilled, how long can grape must be kept without losing freshness?

A

Up to two years.

20
Q

What are five cap-ex costs associated with the producton of Asti?

A

1) Presses
2) Flotation tanks
3) Filtration/centrifuge equipment
4) Heat exchangers
5) Refrigeration/storage

21
Q

What is an op-ex cost associated with the two phase production process?

A

Ongoing energy costs associated with power requirements for chilled storage.

22
Q

Is MLC encouraged or blocked?

A

Blocked.

23
Q

How is residual sugar achieved in the final wine?

A

Stopping fermentation before dryness.

24
Q

How is CO2 achieved in the final wine?

A

Through the fermentation in pressure-resistant, temperature-controlled tanks of sugar in the original must.

25
Q

Explain the four steps of the Asti method of fermentation.

A

1) CO2 is released through a valve at the start of fermentation.
2) Once the amount of sugar required to give the desired pressure (spumate/frizzante) and leave the desired r/s is reached the valve is closed.
3) CO2 pressure is retained until the desired level of CO2 and r/s is achieved.
4) Fermentation is stopped by rapidly chilling and filtering the wine under pressure.

26
Q

What is the minimum alcohol of an Asti DOCG wine?

A

6%

27
Q

What is the sweetness range for Asti DOCG?

A

Pas Dose (Brut Nature) to Dolce (sweet).

28
Q

How long must Asti Metodo Classico spend on lees?

A

Nine months.

29
Q

What is the sweetness range for Asti Metodo Classico?

A

Pas Dose (Brut Nature) to Dolce (sweet).

30
Q

What is the alcohol range of Moscato d’Asti DOCG wine?

A

4.5-6.5%

31
Q

What is the maximum pressure of Moscato d’Asti DOCG wine?

A

2.5 atmospheres aka frizzante.

32
Q

What are three consequences of the high costs of production associated with Asti and Moscato d’Asti?

A

1) A few large companies dominate the market.
2) Premium producers may use off-site production facilities.
3) Co-operatives provide chilled, clarified and filtered juice to larger producers for fermentation.

33
Q

What are the three types of Asti that the Asti DOCG consorzio promotes?

A

1) Asti Secco
2) Moscato d’Asti
3) Asti

34
Q

What has the introduction of Asti Secco allowed for?

A

The region to compete in the popular off-dry sector with the likes of Prosecco.

35
Q

What is the production split between Asti and Moscato d’Asti?

A

59/41%

36
Q

What are the top three export markets for Asti?

A

1) Russia
2) USA
3) UK

37
Q

Why did Asti production triple between 2009-2020?

A

Due to demand in the USA.

38
Q

Why is Guyot the preferred system of training?

A

In combination with the low fertility soils and moderate rainfall the vine does not overcrop.

WSET Diploma D4 - Sparkling Wines (24 decks)

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