Asti

Question 1

1) What’s Asti?
2) Where is it produced?

Answer 1

1) Tank method wine, made from Moscato Bianco grapes
2) Areas: Asti, Alexandria & Cuneo

Question 2

1) Climate?
2) Rainy season and its effects?
3) Vineyard location?
4) Max yield?
5) Viticultural characteristics (budding, ripening, berry size)
6) Diseases that could affect the grapes?
7) What are the pests / insects that could affect the grapes?
8) Density planting, training system?
9) Best soils?
10) How’s the harvest date is decided?

Answer 2

1) Moderate continental climate (cool winters, mod dry summers)
2) Rain spring & autumn (can affect fruit set / harvest)
3) Grapes must be grown on hillsides
4) Max yield:; 70 tons / ha
5) Moscato Bianco: early budding, mid ripening, small berries
6) Prone to powdery mildew and botrytis bunch rot
7) Thin-skinned / aromatic: attracts bees, wasps, flying ants and mites.
8) Planted to medium density, usually guyot, VSP
9) Best grapes gown in limestone, but also planted on clay
10) Harvest date decided by fruit ripeness / acid

Question 3

Descrie the winemaking process for Asti (from harvest to release, including final ABV, RS and Asti Metodo Classico)

Answer 3

1) Soft pressing of whole bunches
2) Juice is settled, filtered and refrigerated (2-3oC)
3) Fermantion happens on demand
4) Fermentaion temps: 16-18oC
5) Neutral yeasts (fruit character)
6) MLC is avoided
7) Single fermentation, no tirage
8) CO2 released at the beginning of the fermentation
9) Once level of sugar required for desired pressure / final RS is reached, the valve in the tank is closed to retain CO2
10) Once desired RS levels are reached, fermentation is stopped by filtering under pressure
11) Released a few weeks after fermentation stops
12) Fermantion in large vessels + early release means large volumes can be released quickly / cheaply
13) Used to be 6-8% (RS 100g/L), now higher levels are permitted for dryer styles (RS 12g/g and above)
14) Asti Metodo Classico: min 6 months on the less, Dolce in style (+50g/L)

Question 4

Describe the winemaking process for Moscato d’Asti DOCG (from harvest to release, inc final abv, final RS and max pressure)

Answer 4

1) Follows the same steps for Asti DOCG
2) Final alc: must be 6-8%
3) Sweeter style (+130g/L)
4) Must not exceed 2.5 atmospheres in pressure

Question 5

1) What are the sparkling wine styles promoted by the Consorzio?
2) Compare large versus small producers.
3) What’s the overarching body that promotes wines in Piemonte?
4) What are the main export markets?

Answer 5

1) Consorzio promotes 3 styles: Moscato d’Asti, Asti and Asti Secco (off-dry style to compete in the Prosecco market)
2) Large producers (like Martini) specialise in spk wine production whereas smaller / high quality producers send Moscato grapes to specialised spk wine firms
3) Consorzio is part of Piemonte Land of Perfection body
4) Main export markets: Europe and US