How is most Asti (Asti DOCG and Moscato d’Asti) made?
Modified tank method called Asti method
Describe a typical Moscato d’Asti
Pronounced intensity Orange blossom, grapes, peach Medium acid Low alcohol Sweet Good - very good Inexpensive - mid-priced
How does Asti DOCG differ in style from Moscato d’Asti DOCG?
Moscato d’Asti - lower alcohol, semi-sparkling, sweeter
Describe the climate and soils of Asti DOCG
- Moderate continental - cold winters, hot dry summers
- Adequate rainfall mainly in spring and autumn
- Grapes must be grown on hillsides (sunlight interception and drainage)
- Limestone and clay soils preferred
What is the main climatic hazard?
- Untimely rain during fruit set
- In warm years, some risk of sunburn
Describe Moscato Bianco (Muscat Blanc a Petit Grains)
- Aromatic, early budding and mid-ripening
- Prone to powdery mildew
- Thin-skinned and attracts bees, wasps and flying ants which feed on the grapes
- Susceptible to mites
How has clonal selection sought to improve Moscato Bianco? (3)
Improve disease resistance, increase perfumed flavours and increase yields
How are vineyards typically planted, pruned and trained trellised?
Medium-density
Guyot - low fertility soils and moderate rainfall reduce risk of overcropping
VSP - sunlight interception and reduces humidity
How does the soil type impact grape growing?
Limestone gives most aromatic
Clay yields most highly
When is harvest and how does it differ for grapes for Asti vs Moscato d’Asti?
Asti - early harvest for acidity
Moscato d’Asti - slightly later for aromatic intensity
To what extent is hand harvesting vs machine harvesting used?
Hand harvesting on steeper slopes or when whole bunches are wanted
Machine harvesting used where possible to save on costs
Outline the winemaking process.
- If whole-bunch, then whole bunch pressed to produce HQ juice
- If machine harvested, pressed quickly to reduce oxidation risk
- Must clarified and filtered
- Must stored between 2-3c until needed
- Fermentation
- Wine released for immediate consumption
Describe the fermentation process.
- Pressurised tanks between 16-18c
- Cool temp, no malo, neutral yeast to preserve primary fruit
- No tirage or dosage
- Tank sealed partway through to retain CO2
- Once desired pressure and RS reached, wine rapidly chilled and yeast filtered out under pressure
Outline the style requirements for Asti DOCG
- Alcohol - 6-8%
- Sweet - 100g/L RS
- New rules mean drier styles may be made by only specifying a MINIMUM ABV of 6%
- Wine may now be categorised as Extra Dry (>12g/L) to Dolce and Brut Nature is in process of being approved
What is Asti Metodo Classico?
Min 9 months on lees in bottle
Dolce ( >50 g/L)
Outline the style requirements for Moscato d’Asti DOCG
- ABV 4.5-6.5%
- Sweet - 130 g/L
- Cannot exceed 2.5 bar
Describe the structure of production
- Large firms dominate - top four producers account for 60% of production e.g. Martini & Rossi
- HQ Barolo and Barbaresco producers send grapes to specialists who send back finished bottles
- Co-ops provide chilled, clarified, filtered juice to large producers e.g. M&R get 65% of juice from co-ops
- Growers sell grapes to larger producer e.g. M&R source 35% of their juice from 300 growers who send grapes to M&R’s press/chill station
Why do large firms and specialists dominate production? (2)
- Expensive specialist equipment
- Cost of storage
How does the Consorzio categorise Asti for promotion purposes?
- Moscato d’Asti
- Asti Secco (off-dry) aimed to compete with Prosecco
- Asti Dolce (traditional sweet wine)
How much Moscato is made/sold and where?
- Production up x2 since 2009
- Mainly due to increase in demand for US
- Most Moscato still sold within Europe
What is the proportion of Asti to Moscato d’Asti sold?
70% Asti, 30% Moscato d’Asti
