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WSET 4: D4 - Sparkling Wines Nov2024 > 10 Asti > Flashcards

10 Asti Flashcards

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1
Q

Where are the Asti DOCG and the Moscato d’Asti DOCG located?

A
  • north Italy
  • Piemonte
  • three provinces: Asti, Alexandria and Cuneo
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2
Q

Describe the style of Asti DOCG and the Moscato d’Asti DOCG

A
  • sparkling
  • low alcohol
  • pronounced aromas of orange blossom, grapes and peach
  • medium acidity
  • sweet
  • good to very good quality
  • inexpensive or mid-priced
  • Asti DOCG is slightly higher in alcohol and fully sparkling
  • Moscato d’Asti DOCG is lower in alcohol, semi-sparkling and higher in residual sugar
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3
Q

How is Asti DOCG and the Moscato d’Asti DOCG produced?

A

Asti method (modification of the tank method)

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4
Q

Which grape variety is used for Asti DOCG and the Moscato d’Asti DOCG?

A

Moscato Bianco (Muscat Blanc à Petit Grains)

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5
Q

Describe the climate conditions in the Asti DOCG region

A
  • moderate continental
  • cold winters
  • hot and dry summers
  • adequate rainfall (spring and autumn are the rainiest seasons) which can affect fruit set
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6
Q

Name the regulations for the locations of the vineyards

A
  • grapes has to grow on hillside sites (for better sunlight interception and better drainage)
  • preference for limestone and clay soils
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7
Q

What is the maximum allowed yield?

A

75hl/ha for tank method wines

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8
Q

Name the facts of the Moscato Bianco grape

A
  • early budding
  • mid-ripening variety
  • small berries
  • prone to powdery mildew and botrytis bunch rot (need carefully canopy management)
  • thin skin
  • due to its scent (Duft) attractive to bees, wasps and flying ants which feed on the fruit
  • susceptible to mites
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9
Q

Which training system is typically used in the Asti DOCG?

A

Guyot training with VSP (vertical shoot positioning)

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10
Q

Why is the VSP an ideal training system?

A
  • good exposure to sunlight
  • avoiding excessive humidity and risk of fungal disease
  • ensure good ripening of the fruit
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11
Q

Which soil gives the most aromatic juice?

A

limestone

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12
Q

Why is clay soil also used for planting vines?

A

due to the commercial success

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13
Q

How is the harvest date decided?

A
  • ripeness of the fruit
  • desired acidity (to balance the sweetness of the final wine)
  • normally in early or mid-September (well before the October rains)

Asti grapes are picked slightly earlier to ensure high acidity
Moscato d’Asti grapes are picked slightly later for high aromatic intensity

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14
Q

How are the grapes harvested?

A
  • hand harvesting on steeper slopes or where whole bunches are desired
  • machine harvesting is used when it is possible
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15
Q

Which are the two phases of the Asti production?

A

first phase:

  • production, clarification and filtration of the must
  • chilling and storage of the must (maintain the freshness for later production)
  • must is kept for up to two years

second phase:
- single fermentation in the tank on demand

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16
Q

Why is the first phase of the production cost intensive?

A
  • due to investments in large heat exchangers and refrigerated storage space
  • ongoing energy cost for both
17
Q

Name the final alcohol and sweetness used of Asti DOCG

A
  • traditionally 6-8% abv.
  • sweet with around 100g/l residual sugar
  • recent modifications of the regulations allow higher alcohol an thus dryer styles (Extra Dry to Dolce (sweet))
  • Brut Nature is in the process of being approved
18
Q

Name the final alcohol and sweetness used of Moscato d’Asti DOCG

A
  • 4,5-6,5% abv.
  • sweeter than Asti DOCG with around 130g/l residual sugar
  • must not exceed 2,5bar pressure (frizzante style)
19
Q

How much per cent of all wines produced is done by the four biggest companies?

A

60%

20
Q

Which is the largest producer?

A

Martini & Rossi

21
Q

How dose the small producers produce the wine?

A

they send the grapes to specialist sparkling wine firms

22
Q

Which is the very important role of the co-operatives?

A

they provide chilled, clarified and filtered juice for large companies (e.g. Martini & Rossi source 35% of the grapes from 300 grower and 70% of the juice from co-operatives)

23
Q

Which are the three types of Asti?

A
  • Asti (also called: Asti Dolce)
  • Moscato d’Asti
  • Asti Secco (off-dry style)
24
Q

Why was the Asti Secco introduced?

A

to compete in the popular off-dry sector (e.g Prosecco, suited dryer styles of aperitifs and casual drinks)

25
Q

To which overarching promotion body the Asti consortium belongs to?

A

Piemonte Land of Perfection

26
Q

How is the export split?

A
  • large majority is sold in Europe

- increasing export to the USA

27
Q

How is the proportion of Asti and Moscato d’Asti split?

A
  • 70% Asti

- 30% Moscato d’Asti

WSET 4: D4 - Sparkling Wines Nov2024 (21 decks)

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