Asti

Question 1

Name the two different DOCG’s in the area - what is sought to be the difference in quality and why?

Answer 1

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.

Question 2

In which three provinces is it allowed to harvest DOCG-wines?

Answer 2

Asti
Alexandria
Cuneo

Question 3

Name the variety used in the DOCG-wines.

Answer 3

Moscato Bianco (Muscat Blanc et Petit Grains)

Question 4

How is the general climate?

Answer 4

Moderate Continental
Warm, dry summers
Cold Winters
Rainy Spring and Autumn

Question 5

What is the typical training-system and why is it used?

Answer 5

Replacement Cane System, with Vertical Shoot Positioning - Guyot.
It is prone to handle medium-vigouring varities like Moscato Bianco.

Question 6

What is the planting-density?

Answer 6

Medium density

Question 7

What is sought to be the best soil? why is it not solely used?

Answer 7

Limestone soil - Most flavor-intensity and acidity

Plantings is also found on clay-soils, as the commercial success demands higher volumes.

Question 8

What must be taken into account when deciding for a harvest-date? Inside and outside the grape

Answer 8

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.

Question 9

Describe the specs of the Moscato Bianco - highlight the difficulties found in grapegrowing because of this.

Answer 9

• 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.

Question 10

Describe the pressing process briefly

Answer 10

• 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.

Question 11

Describe the fermentation-process. How does is differ from a regular tank-method?

Answer 11

• 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

Question 12

Does the juice undergo Malolactic fermentation? Why?

Answer 12

No - Acidity and fresh clean primary aromas must be contained.

Question 13

How is the fermentation stopped?

Answer 13

Yeast is removed with filter under pressure

Question 14

Old style Asti DOCG; At what level of alcohol did the wine had to be? And what did it mean to the style?

Answer 14

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.

Question 15

New style Asti DOCG; At what level of alcohol did the wine had to be? And what does it mean to the style?

Answer 15

The alcohol must be min. 6% - the wine has to be in-between Extra-dry and Sweet (12 - 50+ g./l sugar)

Question 16

Moscato d’Asti DOCG: describe the regulations on alcohol. What does it mean to the style?

Answer 16

• 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.

Question 17

Briefly explain Asti Metodo Classico

Answer 17

Sparkling wine, made from methode traditionelle.
	* 
min. 9 months on lees
	* 
Must be Sweet (50+ g/l)

Question 18

What are the names of the three types of Asti that the Conzorzio promotes? And what are their features?

Answer 18

Asti (dolce, generic)
	* 
Asti Secco (off-dry)
	* 
Moscato d'Asti (high quality, sweet, higher acidity)

Question 19

Why would the Conzorzio promote products under these names?

Answer 19

Make it easy for the consumer to differ between Asti.

Question 20

What distinctions can be made between larger and smaller producers of Asti? in general.

Answer 20

Large producer = Generic quality, either sparkling or semi-sparkling
*
Small producer = High quality, often involved in other serious winemaking, like in Barolo & Barbaresco.

Question 21

How did the market of Asti change in 2009?

Answer 21

Asti started trending in the American market, making the production and export of Asti double.