Asti Flashcards
Name the two different DOCG’s in the area - what is sought to be the difference in quality and why?
Asti DOCG: Good - Very good quality
Moscato d’Asti DOCG: Good - Very Good quality
Moscato d’Asti DOCG is sought to produce a little higher quality with a little more acidity and sugar.
In which three provinces is it allowed to harvest DOCG-wines?
Asti
Alexandria
Cuneo
Name the variety used in the DOCG-wines.
Moscato Bianco (Muscat Blanc et Petit Grains)
How is the general climate?
Moderate Continental
Warm, dry summers
Cold Winters
Rainy Spring and Autumn
What is the typical training-system and why is it used?
Replacement Cane System, with Vertical Shoot Positioning - Guyot.
It is prone to handle medium-vigouring varities like Moscato Bianco.
What is the planting-density?
Medium density
What is sought to be the best soil? why is it not solely used?
Limestone soil - Most flavor-intensity and acidity
Plantings is also found on clay-soils, as the commercial success demands higher volumes.
What must be taken into account when deciding for a harvest-date? Inside and outside the grape
Inside: Acidity is key to balance the natural sugarlevels.
Outside: Autumn-rains in October must be taken into account, therefore harvest is typically in mid-september.
Describe the specs of the Moscato Bianco - highlight the difficulties found in grapegrowing because of this.
- Aromatic
- Early budding - Mid ripening
- Small berries - Thin skin
- Flavors; Grape, Peach, Orange blossom
- Prone to powdery Mildew and Botrytis bunch rot
- The high aromatics can attract Bees, wasps and flying ants.
Describe the pressing process briefly
- Must be Whole bunch
- Juice is refrigerated to 2-3 degrees after press
- The juice is then filtered and stabilized.
- Juice not needed is taken to a seperate refrigerater for later use.
Describe the fermentation-process. How does is differ from a regular tank-method?
- Pressure-resistant steeltank is used
- One fermentation takes place
- Fermentation is done at 16-18 degrees
- CO2 is let out the vessel, untill the degree of alcohol is proper, then the vessel is sealed and CO2 will build up to wanted pressure.
- No Tirage
Does the juice undergo Malolactic fermentation? Why?
No - Acidity and fresh clean primary aromas must be contained.
How is the fermentation stopped?
Yeast is removed with filter under pressure
Old style Asti DOCG; At what level of alcohol did the wine had to be? And what did it mean to the style?
Wine had to be in-between 6-8% alcohol, meaning the residual sugar content would end up around 100 g/l, making the wine sweet.
New style Asti DOCG; At what level of alcohol did the wine had to be? And what does it mean to the style?
The alcohol must be min. 6% - the wine has to be in-between Extra-dry and Sweet (12 - 50+ g./l sugar)
Moscato d’Asti DOCG: describe the regulations on alcohol. What does it mean to the style?
- Wine must be in-between 6-8% alcohol, resulting in residual sugar content of approximately 130 g/l - Wine will be sweet.
- Pressure must not exceed 2.5 bar.
Briefly explain Asti Metodo Classico
Sparkling wine, made from methode traditionelle. * min. 9 months on lees * Must be Sweet (50+ g/l)
What are the names of the three types of Asti that the Conzorzio promotes? And what are their features?
Asti (dolce, generic) * Asti Secco (off-dry) * Moscato d'Asti (high quality, sweet, higher acidity)
Why would the Conzorzio promote products under these names?
Make it easy for the consumer to differ between Asti.
What distinctions can be made between larger and smaller producers of Asti? in general.
Large producer = Generic quality, either sparkling or semi-sparkling
*
Small producer = High quality, often involved in other serious winemaking, like in Barolo & Barbaresco.
How did the market of Asti change in 2009?
Asti started trending in the American market, making the production and export of Asti double.
