Region: Piemonte


History: Established as a DOC in 1967; became a DOCG in 1993; subzone Canelli became a separate DOCG in 2023

Vineyard Area: 10,697 ha / 26,422 acres (2021)

Production: 770,000 hl / 8,560,000 cases (2022)—65% spumante, 35% Moscato d’Asti; 90% exported

Principal White Grape Varieties:

Styles and Wine Composition

  • Moscato d’Asti (WhFrSw): 97% Moscato Bianco + other authorized aromatic white grapes
  • Asti or Asti Spumante (WhSp, WhSpSw): 97% Moscato Bianco + aromatic OAWG
  • Asti or Asti Spumante Metodo Classico (WhSp, WhSpSw): 97% Moscato Bianco + aromatic OAWG
  • Vendemmia Tardiva (WhFrSw): 97% Moscato Bianco + aromatic OAWG

Subzones and Other Geographic Terms

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

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 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:


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