Asti See Piemonte (Asti area) map, ref #1
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:
  • Moscato d’Asti (WhFrSw): 100% Moscato Bianco (locally Moscatello)
  • Asti or Asti Spumante (WhSp, WhSpSw): 100% Moscato Bianco
  • Asti or Asti Spumante Metodo Classico (WhSpSw): 100% Moscato Bianco
  • Vendemmia Tardiva (WhFrSw): 100% Moscato Bianco


  • 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.