THE VARIETY OF GRAPEVINE
Asti docg is made from Moscato bianco grapes. The qualities of this variety of grapevine are enhanced by the climate and the geological features of the region of production: calcareous soil and a microclimate typical of hilly areas. The precious flavours released by the Moscato bianco vine in the weeks prior to the harvest reach their peak towards the beginning of September. In fact it is in that period that the bunches are picked -even nowadays- by hand to preserve their intactness and transfer their patrimony of flavours to the wine.
Production technique, oenological know-how and the quality of the grapes are the three key factors behind Asti docg. The present-day production process of Asti docg is a combination of the Piedmont’s Spumante oenological traditions and up-to-date studies.
After they have been harvested, Moscato bianco grapes are immediately sent to the wine press and transformed into must. The grapes are pressed gently and the must obtained is cooled down to prevent the onset of unwanted fermentation. Thanks to the latest technologies, the producers ensure that the full qualitative potential of the grapes is released.
The ensuing phases of the process of making Asti docg envision the fermentation of the musts stored. The cold must is brought to temperatures nearing 20° C, and alcoholic fermentation is triggered using selected yeasts. When the ABV reaches values close to 5.5% the re-fermentation stage begins.
Once fermentation is interrupted by cooling and after a series of ageing operations, bottling begins, in conditions of absolute microbiological sterility. In this way Asti docg retains all the features of the Moscato bianco grapes with the addition of the ebullience and liveliness of sweet sparkling wine.