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WSET 4 D4 by Sarp Sarac > D4.C11. Asti > Flashcards

D4.C11. Asti Flashcards

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1
Q

What are Asti DOCG and Moscato d’Asti DOCG?

A

They are are sparkling, low alcohol wines made from Moscato Bianco (Muscat Blanc à Petit Grains)

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2
Q

Where are the grapes for the production of Asti DOCG and Moscato d’Asti DOCG grown?

A

They are grown in a single delimited area within three provinces of Piemonte: Asti, Alessandria and Cuneo

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3
Q

Which method is used for the production of Asti DOCG and Moscato d’Asti DOCG?

A

Vast majority by Asti method, a variation of tank method

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4
Q

Tasting notes for a typical Asti DOCG

A
  • Pronounced aromas and flavours of orange blossom, grapes and peach
  • Medium acidity
  • Low alcohol and sweet
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5
Q

What are the differences between Asti DOCG and and Moscato d’Asti DOCG?

A
  • Asti DOCG (also known as Asti Spumante) is typically slightly higher in alcohol and fully sparkling
  • Moscato d’Asti DOCG is lower in alcohol, is semi-sparkling and typically has higher residual sugar than Asti DOCG
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6
Q

What is the quality/price range for Asti DOCG and and Moscato d’Asti DOCG?

A
  • Good to very good quality
  • Inexpensive or mid-priced
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7
Q

How is the climate in the area covered by the Asti DOCG?

A
  • Moderate continental with cold winters and hot, dry summers, with adequate rainfall
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8
Q

Where should the grapes for Asti DOCG and and Moscato d’Asti DOCG be grown?

A

The regulations require the grapes to be grown on hillside sites with a preference for limestone and clay soils

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9
Q

What is the maximum yield for Asti DOCG and and Moscato d’Asti DOCG?

A

75 hL/ha

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10
Q

What re the viticultural properties of Moscato Bianco (Muscat Blanc à Petit Grains)

A
  • Aaromatic, early budding
  • Mid-ripening
  • Small berry size
  • Prone to powdery mildew and botrytis bunch rot
  • Needs careful canopy management to avoid shade and enhance air circulation
  • Due to its thin skin and, due to its scent, is attractive to bees, wasps and flying ants
  • Susceptible to mites
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11
Q

What is the preferred training system for Moscato Bianco?

A
  • Guyot system with VSP
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12
Q

What is the advantages of Guyot training for Moscato Bianco?

A

Good exposure to sunlight, avoiding excessive humidity, reducing risk of fungal disease

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13
Q

What should the producers be careful about in hot years in Asti DOCG?

A

They should be careful not to remove too many leaves to avoid sunburn to the fruit

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14
Q

Which type of soil produces most aromatic juice from Moscato Bianco?

A

Limestone but, due to its commercial success, vines have also been planted on clay

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15
Q

How is the harvest date is decided for Asti DOCG and Moscato d’Asti DOCG?

A

By ripeness of the fruit with desired acidity

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16
Q

What is the harvest date for Asti DOCG and Moscato d’Asti DOCG?

A

Early to mid-September, well before the October rains

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17
Q

Why do the harvest dates differ for Asti DOCG and Moscato d’Asti DOCG?

A
  • Asti DOCG: ,Picked slightly earlier to ensure high acidity
  • Moscato d’Asti DOCG: Picked slightly later for the high aromatic intensity
18
Q

Which harvesting method is preferred in Asti?

A
  • Hand harvesting is required on the steeper slopes or where whole bunches are desired
  • Mechanical harvesting is an option increasingly (cheaper) where possible
19
Q

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

A
  • The first phase is the production, clarification and filtration of the must followed by chilling and storage (at 2–3°C)
  • The second phase is a single fermentation of the warmed-up must when required by demand
20
Q

What is the reason for the keeping the must chilled and ferment it on demand for Asti?

A

To release wine with the freshest primary fruit flavours throughout the year

21
Q

For how long can the chilled must can be kept without losing the fresh and fruity aromatics for Asti wines?

A

Up to 2 years

22
Q

Why does the fermentation for Asti need large investment?

A
  • Large investments are required for presses, flotation tanks, filtration or centrifuge equipment and large heat exchangers and refrigerated storage space
  • Also ongoing energy costs are also high
23
Q

What are the common winemaking practices in production of Asti wines?

A
  • Fermentation takes place in pressure-resistant temperature-controlled tanks at low temperatures (16–18°C) to preserve the primary fruit
  • Neutral cultured yeasts are preferred
  • Malolactic conversion is prevented to preserve acidity
24
Q

What is the main difference of Asti Method from the standart tank method to produce sparkling wines?

A
  • There is only one fermentation
  • The CO2 comes the fermentation of the sugar in the original must, not through later tirage
25
Q

How does the residual sugar present in the final wine come from?

A

It comes from stopping the fermentation before dryness, NOT through dosage

26
Q

How is the final pressure and sweetness adjusted for Asti method?

A
  • At the start, the CO2 produced as part of the fermentation is released through a valve
  • The amount of sugar required to give the desired pressure (whether frizzante or spumante) and leave the desired final level of residual sugar in the wine is calculated and, once this level is reached, the valve in the tank is closed and the CO2 from the fermentation is retained
27
Q

How is the fermentation stopped in Asti method?

A

By rapidly chilling the wine and filtering it under pressure to remove the yeast

28
Q

When are Asti wines released from the winery after bottling?

A

The wine is released after a few weeks and intended to be drunk young

29
Q

What are the traditional alcohol and sweetness level for Asti DOCG?

A

The final alcohol traditionally used to be in the range of 6–8% abv, resulting in wines that are sweet (around 100g/L residual sugar)

30
Q

What are the new and upcoming regulations for Asti DOCG?

A
  • The final alcohol level open-ended above a 6% lower limit, thus enabling dryer styles of Asti
  • Regulations now permit the style of the wine to range from Pas Dosè (Brut Nature) to Dolce (sweet)
31
Q

Why most of the wine is made by very large producers in Asti?

A

Because Asti and Moscato d’Asti requires high levels of equipment and storage space

32
Q

Which is the largest company in Asti?

A

Martini & Rossi

33
Q

What are the options for the small producers in Asti?

A
  • They typically send the Moscato grapes they grow to specialist sparkling wine firms to be made into wine
  • Or buy high quality grapes for the wines to be made by a specialist for them and sold under the producer’s own label
34
Q

What is the importance of co-operatives in Asti?

A
  • They provide chilled, clarified and filtered juice to the large companies who then carry out the fermentation
  • Martini & Rossi sources about 35 per cent of their needs from 300 growers while the rest of the juice required comes from a number of suppliers including co-operatives
35
Q

What are the 3 types of Asti as promoted by Asti DOCG consorzio?

A
  • Moscato d’Asti
  • Asti Secco (off-dry)
  • Asti
36
Q

What is the aim of the introduction of Asti Secco?

A

To compete in the popular off-dry sector for wines, such as Prosecco, that are less sweet than traditional Asti

37
Q

What are the promotional bodies for Asti

A
  • Asti consortium
  • Piemonte Land of Perfection (overarching promotional body)
38
Q

What are the percentages of production of 2 types of Asti?

A
  • Asti : 59%
  • Moscato d’Asti: 41%
39
Q

What are top three export markets for Asti?

A
  • Russia
  • USA
  • UK
40
Q

How is the production of Moscato d’Asti changed in the period 2009-2020? Why?

A

It rose nearly threefold in the period 2009–2020, mainly due to demand in the USA. Nearly 40% of Moscato d’Asti was sold to the USA in 20201

WSET 4 D4 by Sarp Sarac (22 decks)

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