Asti

Asti is a wine-growing territory (status’asti DOCG) in the North of Italy (Piedmont) and the eponymous sweet sparkling wine.

Grape variety: white Muscat 100%

Popular sparkling wine labeled “Asti” on the label is Asti Spumante (sparkling). Is produced only in the Piedmont, mainly in the province of Asti, exclusively from the grape variety Moscato Bianco (white Muscat), with a low alcohol content.

Asti Spumante is allowed to do in any version of sweets, including extra dry (very dry), except for samples made according to the classical method that allows only the sweet version. Outside of Italy to meet versions different from sweet – almost unreal.

Since 1993, when the region was rated highest status-DOCG on bottles of sparkling wine “Asti” has ceased to write the word “spumante” (sparkling), as if to emphasize its special position among others, which are often “sparkling” option for a particular wine region, while for Asti DOCG sparkling wine – the main theme.

If the label says “something d’asti”, then you are in the hands of different wine, but from the same geographical region. For example, not less famous wine – Moscato d’asti is a “slightly sparkling” (frizzante) white (semi-)sweet wine, also from Muscat. Barbera d’asti – a quiet red wine from Barbera. Dolcetto d’asti – a quiet red wine from Dolcetto varieties.

In fairness it should be noted that the highest category in Italian wine classification given to a wine of Asti is not because of its outstanding characteristics (as, for example, Franciacorta sparkling wines from Lombardy), and for his enormous contribution to the country’s economy, which is why the production of this wine is under the control of state authorities, as in fact is the national brand of Italy. Simplicity sparkling Asti, of course, in no way detracts from its merits as a light, tasty and aromatic drink with a million-strong army of fans around the world.

Differences Asti Spumante champagne

The grape variety.
Muscat is not used for the production of champagne in France. But it is perfect for easy and intuitive Asti, thanks to a recognizable, bright honey-floral aroma, which is so to taste a female half of fans of sparkling wines.

The technology of production.
In contrast to the classical (champagne) technology, the secondary fermentation (which produces bubbles) is not in bottles, and sealed in steel or glass lined vats. This method in Italy is called the Metodo Charmat-Martinotti – named inventors, or just Charm. It is cheaper and easier classical (champagne) method, but due to some features not suitable for complex sparkling wines. Asti is not one of them, so a drop does not suffer. For the vast majority of sparkling wines Asti uses a modified technology Sharma (see below). The law allows you to produce this wine according to the classical “champagne” technology, but the number of such wines is negligible.

The degree of sweetness.
Asti is a sweet sparkling wine, which is justified for Muscat and the market niches that they occupy. Champagne is valued for completely different shades of taste and aroma, produced with Chardonnay and Pinot Noir on limestone soils of the champagne region. Therefore, champagne is almost exclusively dry and very dry sparkling.

Price.
Asti – fun pretty affordable compared to champagne. Although its popularity has led to the fact that the bottle of Asti is often more expensive sparkling wines from other countries, especially if we are talking about such brands as Asti Martini, Cinzano Asti and Asti Mondoro.

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Asti Martini

Especially the production of many sparkling wines Asti – including Asti Martini is the modified technology. Used for most Italian sparkling wines (e.g. Prosecco) technology “Charm” involves secondary fermentation of the wine in large stainless steel vats.

Asti Martini is made with no secondary fermentation at all. The first fermentation takes place in sealed containers, collecting bubbles in the wine.

And the yeast filtered out before completely finishes his work, so wine retains a fair amount of sugars, and the fortress does not have time to rise above 7-9%
These changes in technology allow more fully reveal the potential of the Muscat sparkling wine while preserving its primary aromatics.

It is worth noting that the sparkling wines of Asti from famous brands are just as many less well-known brand and is indistinguishable from taste. However, the psychology of the buyer is such that, for example, on the way to visit people tend to take from the shelves what is on everyone’s lips. But fame, as we know, worth it…

Moscato d’asti

Moscato d’asti (Moscato d’asti) is a semi-sweet, lightly sparkling (frizante) low-alcohol wine from Piedmont. As the name implies is a wine made from Muscat white.

White Muscat grown in Piedmont for centuries. This is a very popular variety throughout the Mediterranean, also known under his French name is muscat blanc à petits grains. It produces dry and sweet wines, the flavor of which is usually described as fresh grape-flower. “Serious” wines made from it do not, but it is successfully used for the production of light, clear, sometimes quite bright wines, including one of the first places Moscato d’asti.

Moscato d’asti is often confused with Asti Spumante.
But in between there are some differences.
Moscato d’asti is a sweet, less bubbly and less alcohol (4-6%) than Asti Spumante (up to 9% ALC.). The most significant difference is the degree more: Moscato d’asti is a frizzante style (pressure in the bottle up to 1.5 ATM.) and sparkling Asti is spumante (3.5 ATM.)

Barbera d’asti

Barbera d’asti is one of the most famous wines of the Piedmont region in Northwest Italy. In 2008 it received the status of DOCG.

It is a quiet (not sparkling) red wine from the Barbera, which represents the largest share of plantings in Piedmont. According to the rules of the region, this variety needs to be at least 85% in wine labeled “Barbera d’asti”, and its strength should be not less than 11.5%.
The production of this wine is concentrated around the city of Asti.

Barbera softer and more “accessible” (in perception) at a young age than the Nebbiolo used to make the famous wines of Piedmont (Barolo, see), for which we love a huge amount of consumers.
However, he is capable of aging up to 8 years.

Wines Barbera d’asti Superiore is aged at least a year, of which at least six months in barrel. The rest of the blame should go on sale no earlier than 1 March following the harvest year.

Author: Managing The “Wine Class”