Asti

Question 1

Asti DOCG and Moscato d’Asti DOCG are both made from what grape?

Answer 1

Moscato Bianco

Question 2

What is the main production method used for Asti and Moscato d’Asti?

Answer 2

Tank method

Question 3

Most Asti and Moscato d’Asti are of ____ to ____ quality and tend to be _____to ____ priced

Answer 3

• Good to very good quality

- Inexpensive to mid-priced

Question 4

What is the climate for the area covered by the Asti DOCG?

Answer 4

Moderate continental with cold winters and hot, dry summers. There is also adequate rainfall in the spring and autumn.

Question 5

True or False,

The regulations for the Asti DOCG require that the grapes be grown on hillside sites?

Answer 5

Surprisingly enough, true

Question 6

What are the maximum yields for Asti DOCG wines?

Answer 6

75hL/ha

Question 7

List the characteristics for Moscato Bianco

Answer 7

• Aromatic
• Early budding
• mid-ripening
• Small berry size
• Thin skinned
• Prone to powdery mildew and botrytis
• Due to its thin skin and sent, it can attract bees and wasp

Question 8

How do producers making Asti or Moscato d’Asti DOCG wines decide when to harvest?

Answer 8

By ripeness of the fruit with the desired acidity, as the acid is needed to balance the sweetness of the final wine

Question 9

What kind of harvesting techniques are used in the Asti DOCG?

Answer 9

Grapes grown on the slopes are hand harvested, but mechanical harvesting is being used more frequently where it is possible

So both.

Question 10

How does the harvest method affect the winemaking in Asti?

Answer 10

• If grapes were hand harvested, whole bunch pressing is possible. Some producers believe this produces the best quality.
• If the grapes are destemmed first, or are mechanically harvested, they are pressed as quickly as possible to avoid oxidation.

Question 11

What are the two phases of production for Asti and Moscato d’Asti?

Answer 11

• The first phase is the production, clarification, and filtration of the must, followed by chilling and storage.
• The second phase is single fermentation of the must when required by demand.

Question 12

What happens to some of the Moscato must between the two phases of production? Why?

Answer 12

Must that is not used immediately is refrigerated to 2-3C to be maintained in the freshest possible condition for later fermentation.

The idea is to release the wine with the freshest primary fruit flavors throughout the year.

Question 13

What kind of investments are needed for producers of Asti and Moscato d’Asti?

Answer 13

Large investments. Producers need presses, flotation tanks, filtration or centrifuge equipment, large heat exchangers and refrigerated storage space. Producers also have on going energy cost due to all the machinery and chilled storage.

Question 14

What is the fermentation temperature for Asti and Moscato d’Asti?

Answer 14

16-18°C (60-64°F) to retain the fruity flavors

Question 15

Do producers for Asti and Moscato d’Asti use native yeast or allow MLC?

Answer 15

Producers do not use native yeast and instead use neutral cultured yeast to retain fruity flavors.

They prevent MLC to preserve the acidity.

Question 16

Do Asti and Moscato d’Asti require two fermentations like some other sparkling wines?

Answer 16

No, Asti and Moscato d’Asti are made into sparkling wine in a single fermentation in pressure-resistant tanks.

Question 17

How are the bubbles for Asti and Moscato d’Asti created, and how is the final sweetness level achieved?

Answer 17

The yeast ferments the sugar in the wine creating the CO2, and the pressure-resistant tank traps the CO2.

The residual sugar found in the wines is naturally occurring from winemakers stopping the fermentation before dryness

Question 18

How is the fermentation stopped, and what do producers of Asti and Moscato d’Asti do to prevent any secondary fermentation?

Answer 18

Fermentation is stopped by rapidly chilling the wine once the desired residual sugar levels and effervescence levels are achieved.

The wine is then filtered under pressure to remove the yeast.

Question 19

Are Asti and Moscato d’Asti wines that you would lay down for any amount of time?

Answer 19

While you could, these wines are meant to be consumed young while they are still fresh.

Question 20

What was the traditional alcohol level for Asti DOCG? How has that changed in recent years?

Answer 20

The final alcohol level used to be between 6-8% abv, resulting in wines that are sweet (~100g/l residual sugar).

However, recent modifications to the DOCG now make the final alcohol level open-ended, thus enabling dryer styles of Asti.

Question 21

How have recent modifications to the Asti DOCG affected the sweetness of the final wines?

Answer 21

While wines from the region used to be very sweet, regulations now permit the style of wine to range from Extra Dry to Dolce (sweet).

12 g/L and above.

Question 22

Are producers in the Asti DOCG making traditional method wines yet?

Answer 22

Yes! Official production methods now allow for Asti Metodo Classico.

Wines must spend a minimum of 9 months on the less in bottle and must be Dolce in sweetness (above 50g/L in sweetness)

Question 23

What are the regulations for Moscato d’Asti DOCG?

Answer 23

• Final alcohol has to be between 4.5-6.5% abv

- Must not exceed 2.5 atm in pressure (frizzante in style)

Question 24

What is the final sweetness level in Moscato d’Asti?

Answer 24

Due to the lower abv, it generally is around 130 g/L residual sugar.

Question 25

What is the largest producer of Asti and Moscato d’Asti wines?

Answer 25

Martini & Rossi

Question 26

How many producers account for the bulk of the production in Asti and Moscato d’Asti?

Answer 26

Four, and they account for more than 60% of the total production.

Question 27

What are the three types of Asti wines that the Consorzio is promoting?

Answer 27

• Moscato d’Asti
• Asti Secco
• Asti or Asti Dolce

Question 28

How does Asti Secco help the Asti DOCG?

Answer 28

Asti Secco allows the region to compete in the popular off-dry sector of wines, such as Prosecco