6. Asti

Question 1

What is the grape variety for used for Moscato?

Answer 1

Moscato Bianco (Italian)
Muscat Blanc a Petit Grains (French)

Question 2

What are the three provinces that the Asti and Moscato d’Asti DOCG area covers?

Answer 2

Asti, Alexandria and Cuneo (all in Piemonte)

Question 3

Describe the characteristics of a typical Moscato

Answer 3

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

Question 4

Describe the climate in Asti DOCG

Answer 4

Moderate continental.
Cold winters, hot dry summers.
Adequate rainfall, most in spring and autumn causing a risk at fruit set.

Question 5

What kind of landscape are the grapes grown on?

Answer 5

Hillsides, for better sunlight interception and better drainage.
Preference for limestone and clay soils.

Question 6

What are the maximum yields?

Answer 6

75hL/ha for tank method wines.

Question 7

Describe typical characteristics of Moscato Bianco (6)

Answer 7

1. Early budding
2. Mid-ripening
3. Small berries
4. Prone to powdery and botrytis
5. Thin skins, and attracts insects
6. Clonal selection used to make more disease resistant, perfumed, higher yielding

Question 8

Describe the typical training and trellising method.

Why is this suitable?

Answer 8

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.

Question 9

What kind of soils are vines planted on?

Answer 9

Most aromatic juice comes from limestone, but commercial success means that vines are also grown on clay.

Question 10

How is harvest date decided?

Answer 10

The desired ripeness and importantly how much acidity remains in the grapes. (important for balance)

Question 11

When is harvest typically?

Answer 11

Early-mid September, before the October autumn rains.
Asti Spumante - Slightly earlier to retain more acidity
Moscat d’Asti - slightly later for aromatic intensity

Question 12

What is the typical harvest method?

Answer 12

It must be by hand when the slopes are steep, or when whole bunches are desired, but is increasingly mechanical when possible.

Question 13

What happens to the grapes when the enter the winery?

Answer 13

Whole pressed if picked by hand, or pressed quickly to retain freshness if already destemmed/crushed.
The must will then be clarified.

Question 14

What are the two different phases of production for Asti Spumante and Moscato d’Asti?

Answer 14

1. Production, clarification and filtration of the must followed by chilling and storage.
2. A single fermentation of the warmed up must when required by demand.

Question 15

What happens to the must after it is clarified?

Answer 15

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.

Question 16

What are the negative outcomes for the two phase winemaking approach?

Answer 16

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

Question 17

Describe the fermentation process

Answer 17

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.

Question 18

Yeast? MLF? Why?

Answer 18

Neutral, cultured yeasts. No MLF. Preserving primary aromas.

Question 19

How is the fermentation stopped?

Answer 19

Rapid chilling and filtering under pressure to remove yeast.

Question 20

How is the wine to be consumed?

Answer 20

It is released after a few weeks and intended to be drunk young

Question 21

What was the traditional alcohol and sweetness level fro Asti DOCG and what is it now?

Answer 21

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.

Question 22

What are the production methods allowed for Asti Metodo Classico?

Answer 22

Second fermentation in bottle.
Minimum nine months on lees.
Dolce in sweetness (50g/L)

Question 23

What are the alcohol, pressure and sweetness level requirements for Moscato d’Asti?

Answer 23

4.5-6.5% ABV
Sweeter that Asti, at around 130g/L.
Pressure must not exceed 2.5 atmospheres (frizzante)

Question 24

Describe the ownership of production.

Answer 24

Four companies produce more than 60% of all wine.

Martini & Rossi is the largest.

Question 25

What do smaller producers do with their Moscato grapes?

Answer 25

Quality minded producers will send their grapes to a specialist to be made and sold under their own label, or will sell their Moscato grapes to sparkling wine firms.

Question 26

What role to co-ops play in the region?

Answer 26

An important one. They provide the chilled, clarified juice to big producers who then carry out fermentation.

Question 27

Who is the marketing/promotional body for Asti?

Answer 27

The Asti Consorzio (consortium) which is part of the Piemonte Land of Perfection

Question 28

What are the three kinds of Asti wines being promoted by the Asti Consorzio?

Answer 28

Moscato d’Asti
Asti Secco
Asti/Asti Dolce

Question 29

Where are Asti and Moscato d’Asti mostly sold?

Answer 29

Asti - Europe

Moscato d’Asti - USA

Question 30

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

Answer 30

70/30 Asti/Moscato d’Asti