6. Asti Flashcards
What is the grape variety for used for Moscato?
Moscato Bianco (Italian) Muscat Blanc a Petit Grains (French)
What are the three provinces that the Asti and Moscato d’Asti DOCG area covers?
Asti, Alexandria and Cuneo (all in Piemonte)
Describe the characteristics of a typical Moscato
Pronounced orange blossom, grapes and peach.
Medium acidity, low alcohol and sweet.
Good to very good quality, inexpensive or mid-priced.
Moscato d’Asti - lower alcohol, semi-sparkling and higher RS than Asti
Asti Spumante - higher alcohol and fully sparkling
Describe the climate in Asti DOCG
Moderate continental.
Cold winters, hot dry summers.
Adequate rainfall, most in spring and autumn causing a risk at fruit set.
What kind of landscape are the grapes grown on?
Hillsides, for better sunlight interception and better drainage.
Preference for limestone and clay soils.
What are the maximum yields?
75hL/ha for tank method wines.
Describe typical characteristics of Moscato Bianco (6)
- Early budding
- Mid-ripening
- Small berries
- Prone to powdery and botrytis
- Thin skins, and attracts insects
- Clonal selection used to make more disease resistant, perfumed, higher yielding
Describe the typical training and trellising method.
Why is this suitable?
Medium density planting
Guyot trained with VSP.
Suitable because Guyot can help with over-cropping.
VSP ensures good exposure and helps reduce humidity and therefore disease pressure.
What kind of soils are vines planted on?
Most aromatic juice comes from limestone, but commercial success means that vines are also grown on clay.
How is harvest date decided?
The desired ripeness and importantly how much acidity remains in the grapes. (important for balance)
When is harvest typically?
Early-mid September, before the October autumn rains.
Asti Spumante - Slightly earlier to retain more acidity
Moscat d’Asti - slightly later for aromatic intensity
What is the typical harvest method?
It must be by hand when the slopes are steep, or when whole bunches are desired, but is increasingly mechanical when possible.
What happens to the grapes when the enter the winery?
Whole pressed if picked by hand, or pressed quickly to retain freshness if already destemmed/crushed.
The must will then be clarified.
What are the two different phases of production for Asti Spumante and Moscato d’Asti?
- Production, clarification and filtration of the must followed by chilling and storage.
- A single fermentation of the warmed up must when required by demand.
What happens to the must after it is clarified?
It is chilled, and stored at 2-3C in order to maintain as much freshness as possible. It can be kept for up to two years.
What are the negative outcomes for the two phase winemaking approach?
Large investment is required for presses, flotation tanks, filtration/centrifuge and refrigeration space. Ongoing energy costs are large.
Mostly large companies are responsible for production
Describe the fermentation process
Pressure resistant, temperature controlled. Long and cool at 16-18C to retain primary aromas.
Fermentation begins with CO2 escaping through a valve, then when desired pressure/sugar level is reached the valve is closed.
Sweetness comes from grape sugar and not dosage.
Yeast? MLF? Why?
Neutral, cultured yeasts. No MLF. Preserving primary aromas.
How is the fermentation stopped?
Rapid chilling and filtering under pressure to remove yeast.
How is the wine to be consumed?
It is released after a few weeks and intended to be drunk young
What was the traditional alcohol and sweetness level fro Asti DOCG and what is it now?
Traditionally - 6-8% ABV and sweet at approx 100g/L
Now - open ended, at least 6% ABV allowing for drier styles - Extra Dry - Dolce, effectively 12g/L and above. Brut Nature is being developed.
What are the production methods allowed for Asti Metodo Classico?
Second fermentation in bottle.
Minimum nine months on lees.
Dolce in sweetness (50g/L)
What are the alcohol, pressure and sweetness level requirements for Moscato d’Asti?
4.5-6.5% ABV
Sweeter that Asti, at around 130g/L.
Pressure must not exceed 2.5 atmospheres (frizzante)
Describe the ownership of production.
Four companies produce more than 60% of all wine.
Martini & Rossi is the largest.
