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WSET Diploma D4 > Asti > Flashcards

Asti Flashcards

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1
Q

How is most Asti (Asti DOCG and Moscato d’Asti) made?

A

Modified tank method called Asti method

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2
Q

Describe a typical Moscato d’Asti

A 
Pronounced intensity
Orange blossom, grapes, peach
Medium acid
Low alcohol
Sweet
Good - very good
Inexpensive - mid-priced
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3
Q

How does Asti DOCG differ in style from Moscato d’Asti DOCG?

A

Moscato d’Asti - lower alcohol, semi-sparkling, sweeter

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4
Q

Describe the climate and soils of Asti DOCG

A
  • Moderate continental - cold winters, hot dry summers
  • Adequate rainfall mainly in spring and autumn
  • Grapes must be grown on hillsides (sunlight interception and drainage)
  • Limestone and clay soils preferred
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5
Q

What is the main climatic hazard?

A
  • Untimely rain during fruit set

- In warm years, some risk of sunburn

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6
Q

Describe Moscato Bianco (Muscat Blanc a Petit Grains)

A
  • Aromatic, early budding and mid-ripening
  • Prone to powdery mildew
  • Thin-skinned and attracts bees, wasps and flying ants which feed on the grapes
  • Susceptible to mites
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7
Q

How has clonal selection sought to improve Moscato Bianco? (3)

A

Improve disease resistance, increase perfumed flavours and increase yields

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8
Q

How are vineyards typically planted, pruned and trained trellised?

A

Medium-density

Guyot - low fertility soils and moderate rainfall reduce risk of overcropping

VSP - sunlight interception and reduces humidity

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9
Q

How does the soil type impact grape growing?

A

Limestone gives most aromatic

Clay yields most highly

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10
Q

When is harvest and how does it differ for grapes for Asti vs Moscato d’Asti?

A

Asti - early harvest for acidity

Moscato d’Asti - slightly later for aromatic intensity

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11
Q

To what extent is hand harvesting vs machine harvesting used?

A

Hand harvesting on steeper slopes or when whole bunches are wanted

Machine harvesting used where possible to save on costs

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12
Q

Outline the winemaking process.

A
  • If whole-bunch, then whole bunch pressed to produce HQ juice
  • If machine harvested, pressed quickly to reduce oxidation risk
  • Must clarified and filtered
  • Must stored between 2-3c until needed
  • Fermentation
  • Wine released for immediate consumption
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13
Q

Describe the fermentation process.

A
  • Pressurised tanks between 16-18c
  • Cool temp, no malo, neutral yeast to preserve primary fruit
  • No tirage or dosage
  • Tank sealed partway through to retain CO2
  • Once desired pressure and RS reached, wine rapidly chilled and yeast filtered out under pressure
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14
Q

Outline the style requirements for Asti DOCG

A
  • Alcohol - 6-8%
  • Sweet - 100g/L RS
  • New rules mean drier styles may be made by only specifying a MINIMUM ABV of 6%
  • Wine may now be categorised as Extra Dry (>12g/L) to Dolce and Brut Nature is in process of being approved
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15
Q

What is Asti Metodo Classico?

A

Min 9 months on lees in bottle

Dolce ( >50 g/L)

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16
Q

Outline the style requirements for Moscato d’Asti DOCG

A
  • ABV 4.5-6.5%
  • Sweet - 130 g/L
  • Cannot exceed 2.5 bar
17
Q

Describe the structure of production

A
  • Large firms dominate - top four producers account for 60% of production e.g. Martini & Rossi
  • HQ Barolo and Barbaresco producers send grapes to specialists who send back finished bottles
  • Co-ops provide chilled, clarified, filtered juice to large producers e.g. M&R get 65% of juice from co-ops
  • Growers sell grapes to larger producer e.g. M&R source 35% of their juice from 300 growers who send grapes to M&R’s press/chill station
18
Q

Why do large firms and specialists dominate production? (2)

A
  • Expensive specialist equipment

- Cost of storage

19
Q

How does the Consorzio categorise Asti for promotion purposes?

A
  • Moscato d’Asti
  • Asti Secco (off-dry) aimed to compete with Prosecco
  • Asti Dolce (traditional sweet wine)
20
Q

How much Moscato is made/sold and where?

A
  • Production up x2 since 2009
  • Mainly due to increase in demand for US
  • Most Moscato still sold within Europe
21
Q

What is the proportion of Asti to Moscato d’Asti sold?

A

70% Asti, 30% Moscato d’Asti

WSET Diploma D4 (18 decks)

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