ITALY - Asti Flashcards
What is Asti and Moscato d’Asti DOCGs?
Sparkling white wines , highly aromatic, low alcohol grown in PIEMONTE region
In which 3 areas within Piemonte may Asti DOCG and Moscato DOCG be made?
Cuneo, Asti and Alexandria
Detail the style of wine made in these DOCGs
ie. intensity
flavors, acid, alcohol and dryness
pronounced aromas flavours of orange blossom, grapes and peach, medium acidity, low alcohol and sweet
What is the difference in styles between Asti DOCG and Moscato DOCG?
- Asti is fully sparkling (MDOCG is semi sparkling)
- Asti has higher alcohol than MDOCG
- Asti has lower RS
What is the climate like in the Asti DOCG area?
Moderate Continental (cold winters and hot dry summers)
Where are the vines located by law and why?
Hillsides. For better sunlight interception and better drainage
What are the main soils for moscato vines?
limestone (the most aromatic grapes) but also planted on clay
What is the maximum yield at press for tank method wines?
75hl/ha
What are the characteristics of the Moscato Bianco grape?
Aromatic,
Early Budding,
Mid-Ripening
What are the HAZARDS of moscato bianco?
Powdery Mildew
Botrytis Bunch Rot
Prone to insects feeding on fruit (bees, wasps, flying ants and mites attracted to floral scent)
What does clonal selection seek to enhance in the vine?
Disease Resistance
Perfume
Yield
What training system is used with moscato bianco?
Guyot with vertical shoot positioning
What are the advantages of VSP?
- Coupled with low fertility soil and moderate rainfall, it decreases chance of overcropping
- good sunlight exposure
- lower humidity
When does the harvest take place for moscato bianco?
Early to mid September (before Oct. rains)
Asti DOCG grapes are picked early or late and why?
Early to maintain acidity
Moscato DOCG grapes are picked early or late and why?
Picked late to gain greater aromatics
Are all grapes hand harvested?
No. Steeper slopes are hand harvested and where whole bunch pressing is required
Grapes are pressed ASAP, why?
To avoid oxidation
Grapes are pressed, then must is ——– and then filtered before being ——- at —deg C
CLARIFIED
CHILLED
2-3 deg C
Pressing, chilling and filtering is which Phase?
Phase One
What happens after phase one?
Juice is either left to chill (up to 2 years without aroma loss) OR is warmed up or placed into a stainless steel tank for single fermentation (Phase Two)
What are the major sources of cost in Asti and Moscato D’Asti production?
The large tanks, centrifuges, heat exchangers, flotation tanks care a large capital investment and carry high energy costs
In Phase Two, in what vessel and what temperature does the fermentation take place?
Temperature Controlled Pressure Resistant Stainless Steel vessel at
16-18 deg C
Is tirage or dosage added?
No, the sugar is from the grape must. Ferment stopped early to maintain sugar and light bubbles
What is the role of the valve in the fermentation ?
It is open and allows CO2 produced to escape, then closed with the desired pressure and sugar level is reached
What happens at the end of fermentation
wine is chilled to stop fermentation and filtered to remove yeast
What is the alcohol and RS level in ADOCG?
6-8% abv traditionally but recently allow higher alcohol levels (and therefore drier styles)
100g/L
What is the abv and RS of MDOCG?
4.5-6.5% abv and RS of 130g/L
What is Moscato d’Asti DOCG pressure in the bottle?
2.5 atmospheres
Asti Metodo Classico from Asti DOCG must have how much lees ageing and how much RS?
Minimum 9 months lees ageing and no less than 50g/L of RS
What is the importance of the cooperative in Asti?
What do they provide?
Very important. They provide chilled, clarified juice to large companies
What are the three types of Asti wine?
Asti Dolce (traditional) Asti Secco (off dry) Moscato d'Asti
What is the Piemonte And of Perfection group?
Promotional Body that reps Barolo, Barbaresco, Gavi and Asti regions
The proportion of Moscato to Asti is what %?
30% to 70%
What has the increase in Moscato in the USA since 2009 done to production for export?
It has caused it to double
