Asti DOCG

Asti See Piemonte (Asti area) map, ref #1
Region:
History: Established as a DOC in 1967; became a DOCG in 1993
Vineyard Area: 9,700 ha / 24,000 acres (2016)
Production: 661,800 hl / 7,354,000 cases (2017)
Principal White Grape Varieties: Moscato
Styles and Wine Composition:
WHITE WINES
  • Moscato d’Asti (WhFrSw): 100% Moscato Bianco (locally Moscatello)
SPARKLING WINES
  • Asti or Asti Spumante (WhSp, WhSpSw): 100% Moscato Bianco
  • Asti or Asti Spumante Metodo Classico (WhSpSw): 100% Moscato Bianco
DESSERT AND SPECIALTY WINES
  • Vendemmia Tardiva (WhFrSw): 100% Moscato Bianco

Subzones:

  • Canelli (Moscato d’Asti only)
  • Santa Vittoria d’Alba (Moscato d’Asti and Vendemmia Tardiva only)
  • Strevi (Moscato d’Asti only)

Significant Production Rules:
  • 101196994-Asti cellarMetodo 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 Metodo Classico (8.0% maximum; 12.0% potential); 6.0% for Asti Spumante (11.5% potential); 11.0% for nonsubzone Vendemmia Tardiva (14.0% potential); 12.0% for Santa Vittoria d’Alba Vendemmia Tardiva (15.0% potential)
  • Residual sugar: Asti Spumante can range from extra dry (“Asti Secco”) to dolce; Metodo Classico must be dolce
  • Aging: For Asti and Moscato d’Asti, minimum 1 month in the autoclave; for Metodo Classico, minimum 9 months on the lees (ERD approx. July 1, V+1); for Vendemmia Tardiva, minimum 12 months after vinification (ERD approx. December 1, V+1)

Last Disciplinare Modification: 07/19/2017

Note: “Asti Secco” is a marketing term for Asti Spumante at the extra dry and dry levels of sweetness; prior to 2017, all Asti was required to be dolce, and the maximum alcohol level was 9.5%. About 64% of 2016 production was spumante, and 36% was Moscato d’Asti.