Asti
Styles
Principal grape varieties
Terroir
Human factors
- The metodo Martinotti, developed in Piemonte in 1895, was a turning point for sweet sparkling wine made from Moscato bianco, which was already in demand abroad at that time.
- From 1700, Piemontese Moscato bianco was already cited in international publications; by the late eighteenth century the Società di Agricoltura di Torino had identified it among the varieties capable of producing the finest wines.
Product characteristics
- The aromatic profile is dominated by the terpenes of Moscato bianco; extended fermentation limits the bitter terpene notes in dry wines.
- Produced as a varietal from Moscato bianco, in both sparkling and late-harvest styles, with low residual sugar in the dry versions.
Terroir / wine link
- The natural vocation of the territory — its morphology, chemical composition, and climate — has guided the selection of Moscato bianco as the defining grape 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