Asti DOCG

Region: Piemonte

Synopsis

Region:

Piemonte,

History: Established as a DOC in 1967; became a DOCG in 1993

Vineyard Area: 7,394 ha / 18,263 acres (2018)

Production: 658,000 hl / 7,311,000 cases (2018)

Principal White Grape Varieties:

Moscato

Styles and Wine Composition

WHITE WINES

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

SPARKLING WINES

Asti or Asti Spumante (WhSp, WhSpSw): 97% Moscato Bianco + aromatic OAWG
Asti or Asti Spumante Metodo Classico (WhSp, WhSpSw): 97% Moscato Bianco + aromatic OAWG

DESSERT AND SPECIALTY WINES

Vendemmia Tardiva (WhFrSw): 97% Moscato Bianco + aromatic OAWG

Subzones

Canelli (Moscato d’Asti only, made with 100% Moscato Bianco)
Santa Vittoria d’Alba (all styles)
Strevi (all styles except Vendemmia Tardiva)

Significant Production Rules

Metodo Classico 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)

Last Disciplinare Modification:

10/09/2020

Notes:

Note: Prior to 2017, all fully sparkling Asti was required to be dolce, and the maximum alcohol level was 9.5%. From then until 2020, sweetness levels between extra dry and dolce were allowed, with a maximum alcohol level of 8.0%. Changes in 2020 opened the doors for all sweetness levels and removed the maximum alcohol level limit. About two thirds of production is spumante, and one third is Moscato d’Asti.