Asti DOCG

WHITE WINES

• Moscato d’Asti (WhFrSw): 97% Moscato Bianco + other authorized aromatic white grapes (OAAWG)

ROSATO WINES

• Moscato d’Asti Rosato or Rosè (RoFrSw): 70–90% Moscato Bianco; 10–30% Brachetto

SPARKLING WINES

• Asti (or Asti Spumante) (WhSp, WhSpSw): 97% Moscato Bianco + OAAWG
• Asti (or Asti Spumante) Metodo Classico (WhSp, WhSpSw): 97% Moscato Bianco + OAAWG
• Asti (or Asti Spumante) Rosato or Rosè (RoSpSw): 70–90% Moscato Bianco; 10–30% Brachetto

DESSERT AND SPECIALTY WINES

• Vendemmia Tardiva (WhFrSw): 97% Moscato Bianco + OAAWG

• Santa Vittoria d’Alba (all white styles)
• Strevi (all white styles except Vendemmia Tardiva)

• Metodo Classico (aka Metodo Tradizionale) wines must undergo a second fermentation in bottles; Asti Spumante and Moscato d’Asti are fermented in pressurized tanks or autoclaves (Martinotti method)
• Moscato d’Asti cannot exceed 2.5 atmospheres of pressure
• Minimum alcohol level: 4.5% for Moscato d’Asti (6.5% maximum; 11.0% potential, or 12.0% potential for subzones); 6.0% for Asti Spumante (11.5% potential); 6.0% for Metodo Classico (12.0% potential); 11.0% for nonsubzone Vendemmia Tardiva (14.0% potential); 12.0% for Santa Vittoria d’Alba Vendemmia Tardiva (15.0% potential)
• Residual sugar: Minimum 4.5% potential alcohol (approx. 80 g/l or 8.0% residual sugar) for Moscato d’Asti; sparkling wines can range from pas dosé (zero dosage) to dolce
• Aging: For Asti Spumante, minimum 1 month in the autoclave; for Metodo Classico, minimum 9 months on the lees (ERD approx. July 1, V+1); for non-subzone Vendemmia Tardiva, minimum 1 year after vinification (ERD approx. December 1, V+1); for Santa Vittoria d’Alba Vendemmia Tardiva, minimum 2 years (ERD January 1, V+3)