ASTI Flashcards
What are Asti DOCG and Moscato DOCG?
Sparkling, low alcohol wines made from Moscato Bianco (Muscat Blanc a petits grains) grown in 3 Piemonte provinces - Asti, Cuneo and Alexandria.
How are most Asti DOCG and Moscato DOCG made?
A modification of the tank method - Asti method.
What is the Asti DOCG climate?
Moderate continental with cold winters and hot dry summers. Adequate rainfall mainly during spring and autumn (affects fruit set).
Why are hillside sites better for growing grapes?
Better sunlight interception and better drainage.
Max yields?
75hL/ha
Moscato Bianco characteristics.
Aromatic, early budding, mid-ripening with small berry size. Prone to powdery mildew and botrytis bunch rot. Thin skinned and sweet scent attracts bees, wasps and flying ants, mites.
How is Moscato Bianco cultivated?
Medium density planting, Guyot trained = suitable to low fertility soils and moderate rainfall to prevent overcrop.
VSP ensures good sunlight exposure and reduces risk of fungal disease.
Limestone soils produce the most aromatic juice.
Hand-harvest required on steeper slopes or when whole bunches desired.
Why would must be chilled stored after pressing, as opposed to being fermented straight away?
To be maintained fresh for later fermentation when there is demand. Possible for up to 2 years.
What are the financial implications of this approach?
Large investments required for presses, flotation tanks, filtration or centrifugation equipment and heat exchangers and refrigerated storage space + energy costs associated.
Why are neutral cultured yeast preferred in the production of Moscato d’Asti and Asti?
The preserve the primary fruit characters.
Is MLF part of the winemaking process of Moscato d’Asti and Asti?
No.
How are Asti and Moscato d’Asti made into sparkling wines?
Through a single fermentation in tank that can sustain pressure. The sugar in the original must gets turned into CO2, not tirage.
What is the final alcohol content in Asti DOCG?
6-8% abv (with 100g/L RS)
What is Asti Metodo Classico?
Must spend a min. nine months on lees in bottle and must be Dolce (above 50g/L RS)
