Piedmont - Asti

Question 1

Nizza DOCG

Province: Asti

Answer 1

Denominazione:
Rosso
Rosso Riserva
Rosso/Rosso Riserva with indication of “Vigna” (Single Vineyard wine)
Varieties: 100% Barbera
Minimum Alcohol:
Rosso: 13%
Rosso with indication of “Vigna”: 13.5%
Aging Requirements:
Rosso: Minimum 18 months, including at least 6 months in oak, from January 1 of the year after harvest.
Rosso with indication of “Vigna”: Minimum 18 months, including at least 6 months in oak, from January 1 of the year after harvest.
Rosso Riserva: Minimum 30 months, including at least 12 months in oak, from January 1 of the year after harvest.
Rosso Riserva with indication of “Vigna”: Minimum 30 months, including at least 12 months in oak, from January 1 of the year after harvest.

Question 2

Aging Requirements Nizza DOCG?

Answer 2

Varieties: 100% Barbera
Minimum Alcohol:
Rosso: 13%
Rosso with indication of “Vigna”: 13.5%
Aging Requirements:
Rosso: Minimum 18 months, including at least 6 months in oak, from January 1 of the year after harvest.
Rosso with indication of “Vigna”: Minimum 18 months, including at least 6 months in oak, from January 1 of the year after harvest.
Rosso Riserva: Minimum 30 months, including at least 12 months in oak, from January 1 of the year after harvest.
Rosso Riserva with indication of “Vigna”: Minimum 30 months, including at least 12 months in oak, from January 1 of the year after harvest.

Question 3

Asti DOCG?

Answer 3

Asti DOCG
Provinces: Asti (principally), Cuneo, Alessandria
Subzones: Canelli, Strevi, Santa Vittoria d’Alba (see below)
Denominazione:
Asti/Asti Spumante
Asti/Asti Spumante “Metodo Classico”
Moscato d’Asti
Moscato d’Asti “Vendemmia Tardiva”
Grape Varieties: 100% Moscato Bianco
Minimum/Maximum Alcohol:
Asti: 11.5% minimum (6%-9.5% acquired)
Asti “Metodo Classico”: 12% (6%-8% acquired)
Moscato d’Asti: 11% (4.5%-6.5% acquired)
Moscato d’Asti “Vendemmia Tardiva”: 14% (11% acquired)
Method and Pressure
Asti “Metodo Classico” must undergo secondary fermentation in the bottle
Asti undergoes secondary fermentation in autoclaves (Charmat/Martinotti Method)
Moscato d’Asti: maximum 2 bars (not subject to a secondary fermentation)
Aging Requirements:
Asti “Metodo Classico”: Min. 9 months on the lees
The process of secondary fermentation for Asti may not last less than a month
Moscato d’Asti “Vendemmia Tardiva” must be aged for at least one year from the date of harvest
Additional Requirements:
Chaptalization is forbidden for Moscato d’Asti “Vendemmia Tardiva”
DOCG Established: 1993

Question 4

Subzones Asti?

Answer 4

Subzones:

Canelli,

Strevi,

Santa Vittoria d’Alba

Question 5

DOCG/DOP Regulations: Canelli Subzone

Answer 5

DOCG/DOP Regulations: Canelli Subzone

Cuneo:
Denominazione: Moscato d’Asti
Minimum/Maximum Alcohol: 12% (4.5%-6.5% acquired)
Maximum Yields: 9.5 tons/ha (8.5 tons/ha with indication of “vigna”), 71.25 hl/ha
Subzone Established: 2011

Question 6

DOCG/DOP Regulations: Strevi Subzone

Answer 6

Strevi Subzone
Denominazione: Moscato d’Asti
Minimum/Maximum Alcohol: 12% (4.5%-6.5% acquired)
Maximum Yields: 9.5 tons/ha, 71.25 hl/ha (9 tons/ha and 67.5 hl/ha with indication of “vigna”)
Subzone Established: 2011

Question 7

DOCG/DOP Regulations: Santa Vittoria d’Alba Subzone

Answer 7

Communes of Production: Santa Vittoria d’Alba (Cuneo)
Denominazione:
Moscato d’Asti
Moscato d’Asti Vendemmia Tardiva
Minimum/Maximum Alcohol:
Moscato d’Asti: 12% (4.5%-6.5% acquired)
Moscato d’Asti “Vendemmia Tardiva”: 15% (12% acquired)
Aging Requirements (Vendemmia Tardiva): Min. 2 years from January 1 of the year following the harvest
Additional Requirements (Vendemmia Tardiva): Grapes must be partially dried prior to vinification
Maximum Yields:
Moscato d’Asti: 9 tons/ha, 64.8 hl/ha
Moscato d’Asti “Vendemmia Tardiva”: 5 tons/ha, 22.5 hl/ha
Subzone Established: 2011

Question 8

Barbera d’Asti DOCG

Answer 8

Province: Asti (principally) and Alessandria
Subzones: Tinella, Colli Astiani (Astiano)
Denominazione (Rosso):
Barbera d’Asti
Barbera d’Asti Superiore
Barbera d’Asti Superiore con indicazione della sottozona (with indication of subzone)
Varieties:
Barbera d’Asti: 85-100% Barbera, combined maximum 15% of Freisa, Grignolino and Dolcetto
Barbera d’Asti Superiore Colli Astiani: 90-100% Barbera, combined maximum 10% Freisa, Grignolino, Dolcetto
Minimum Alcohol:
Barbera d’Asti: 12%
Barbera d’Asti Superiore: 12.5%
Barbera d’Asti Superiore con indicazione della sottozona: 13%
ncluding at least 6 months in wood and 6 months in bottle
Principal Soils: clay, silt, sand and limestone
DOCG Established: 2008

Question 9

Aging Requirements Barbera d’Asti:

Answer 9

Barbera d’Asti:
4 months from November 1 of the harvest year
Barbera d’Asti Superiore: 14 months from November 1 of the harvest year, including at least 6 months in oak
Barbera d’Asti Superiore Tinella: 24 months from October 1 of the harvest year, including at least 6 months in wood and 6 months in bottle
Barbera d’Asti Superiore Colli Astiani: 24 months from October 1 of the harvest year, i

Question 10

Brachetto d’Acqui (Acqui) DOCG

Answer 10

Province: Alessandria and Asti

        Rosso (maximum pressure 2 bars)
        Rosso Spumante (Traditional or Charmat Method)
        Rosso Passito
    Varieties: 
        Min. 97% Brachetto
        Max. 3% other varieties suitable for cultivation in Piedmont
    Minimum Alcohol: 
        Rosso: 11.5% (5% actual)
        Spumante: 12% (6% actual)
        Passito: 16% (11% actual)
    Minimum Residual Sugar: 50 g/l (Passito only)
    Aging Requirements: