Information

DOCG Italian Wines: Asti DOCG

DOCG Italian Wines: Asti DOCG

Production area and history

The production area of ​​Asti spumante and Moscato dAsti is included in the territories of 52 Municipalities in the provinces of Asti, Cuneo and Alessandria.
Produced almost exclusively by medium-small sized companies or cooperative wineries that only transform the grapes of their own vineyards, Moscato dAsti has reached extraordinary quality levels thanks to the diffusion of modern oenological technology, in particular that of cold, which has allowed it to maintain wine the aromas and flavors of the fruit and, at the same time, stabilize the product allowing its conservation and transport.
History, tradition, dedication, ingenious entrepreneurship, application and continuous research keep it precious, enhancing its peculiar characteristics.
The denomination of controlled and guaranteed origin Asti (only disciplinary) is reserved for two wines:
a) sparkling wine (Asti or Asti spumante);
b) non sparkling white wine (Moscato dAsti).
The Consortium of Asti also protects Moscato dAsti which, therefore, is subjected to the same controls that have always been implemented on Asti Spumante. Furthermore, with the DOCG, many direct winemaking companies have registered with the Consortium which internally established the Moscato dAsti Council in order to protect the product from imitations and to increase the quality level and enhance the image, moreover already high, of the product.
(Production regulations)

Logo of the Consortium for the Protection of Asti DOCG (www.astidocg.it)

Vineyards in the Asti area (photo Vittorio Ubertone www.astidocg.it)

Bunch of Moscato (photo www.astidocg.it)

Vines - Production technology - Minimum alcoholic strength

Grape variety: Moscato Bianco exclusively.

Luva is pressed using lung presses (maximum pressure of 1.5 Bar) and the must thus obtained, cleaned of the solid particles in suspension by means of static defecation, centrifugations and / or filtrations, is refrigerated to avoid the start of unwanted fermentations, cleaned of the particles solids in suspension and kept in cold rooms (0 ° C) until the start of fermentation. The technology for the preparation of Moscato dAsti involves: heating the must from 0 ° to 18 ° C, adding selected yeasts with low production of acetaldehyde (smell of cooked apple) and fermentation at controlled temperature ranging from 18 ° to 20 ° C. When the wine must reaches 4.5 - 5.5 degrees of alcohol, alcoholic fermentation is stopped by refrigeration at -3 ° C, filtered and bottled after further sterilizing microfiltration. The latter is necessary as few residual yeasts are enough to give rise to a refermentation of the product which would lead to a clouding of the wine, to a change in the flavor and in more serious cases, to the breaking of the bottle. Moscato d'Asti, although not a sparkling wine (it is not subjected to the taking of foam during the final stages of alcoholic fermentation), maintains a liveliness that makes it unique. The isobaric bottling of Moscato d'asti, depending on the composition characteristics and moderate pressure in the bottle, requires strict conditions of microbiological sterility.

The wine with controlled and guaranteed denomination of origin "Moscato d'Asti" upon release for consumption it must meet the following characteristics:
• minimum total alcoholic strength by volume: 11% of which carried out within the limits of 4.5% to 6.5%;
• minimum total acidity: 5 per thousand;
• minimum net dry extract: 15 per thousand;
• pressure and CO2 up to 1.7 Bar.

The wine with controlled and guaranteed denomination of origin "Asti Spumante"At the time of release for consumption, it must meet the following characteristics:
• minimum total alcoholic strength by volume: 12% of which carried out within the limits of 7% to 9.5%;
• minimum total acidity: 5 per thousand;
• minimum net dry extract: 17 per thousand.

Organoleptic characteristics

Wine with Denomination of Controlled and Guaranteed Origin is one of the most characteristic products of Piedmontese viticulture; with an inimitable musky aroma of the grape of origin (Moscato Bianco), delicate and intense, reminiscent of wisteria and linden, peach and apricot with hints of sage, lemons and orange blossom. The characteristic aroma of Asti and Moscato dAsti arises from the union of terpene compounds with low olfactory threshold contained in Muscat grapes with the volatile compounds that are formed during the fermentation of the same. The aromatic load of the grape is therefore fundamental, since the higher it is, the more intense the aroma of the finished product will be.
Sparkling Asti and Moscato d'Asti must be consumed young (possibly within the year following the harvest) in order to appreciate the aroma of Muscat in its full intensity and typicality.
High acidity, high temperature and exposure to light are in fact the factors that make the normal transformations of the chemical structure of terpenes faster over time.

The wine with controlled and guaranteed denomination of origin "Moscato d'Asti"Upon release for consumption must meet the following characteristics:
- clarity: bright;
- color: more or less intense straw yellow;
- smell: characteristic, fragrant;
- flavor: sweet, aromatic, characteristic, sometimes lively or sparkling.

The wine with controlled and guaranteed denomination of origin "Asti Spumante"At the time
of release for consumption, must meet the following characteristics:
- foam: fine, persistent;
- clarity: bright;
- color: from straw to very pale golden;
- odor: characteristic, marked, delicate;
- flavor: aromatic, characteristic, delicately sweet, balanced.

Pairings and serving temperature

It should be served very cold, at 6 ° -8 ° C, slightly tilting the bottle forward when uncorking it. Excellent with desserts.


Video: Alemat Wine history - Monferrato territory Piedmont region Italy (January 2022).