Asti
Styles
Principal grape varieties
Terroir
Human factors
- Metodo Martinotti developed in Piemonte in 1895: a turning point for sweet sparkling wine made from Moscato bianco, already in demand from foreign markets at that time.
- From 1700, Piemontese Moscato bianco was already cited in international publications; by the late 18th century the Società di Agricoltura di Torino listed it among the varieties capable of producing the finest wines.
Product characteristics
- Aromatic profile dominated by the terpenes of Moscato bianco; extended fermentation limits bitter terpene notes in dry styles.
- Produced as a varietal from Moscato bianco, in both spumante and vendemmia tardiva versions, with low residual sugar in the dry versions.
Terroir / wine link
- The vocation of the territory—its morphology, chemical composition, and climate—has guided the selection of Moscato bianco as the emblematic variety of the zone.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- Specification (EUR-Lex, single document)
- eAmbrosia register (EU) — File number PDO-IT-A1396
- Official trade body site — Consorzio per la tutela dell'Asti