Asti Spumante
Asti Spumante is a sweet Italian DOCG - sparkling wine from the provinces of Asti , Cuneo and Alessandria , Piedmont . Moscato d'Asti has the status of a DOCG , the latest version of which is dated March 7, 2014. For the subzones Canelli , Santa Vittoria d'Alba and Strevi , special regulations apply in the appendix to this document. Carlo Gancia produced the first Asti Spumante in 1865 after having learned about the production process of champagne in Reims .
Growing area
The following municipalities are approved for cultivation in the three provinces mentioned:
- In the province of Alessandria : Acqui Terme , Alice Bel Colle , Bistagno , Cassine , Grognardo , Ricaldone , Strevi , Terzo and Visone
- In the province of Asti : Bubbio , Calamandrana , Calosso , Canelli , Cassinasco , Castagnole delle Lanze , Castel Boglione , Castelletto Molina , Castelnuovo Belbo , Castel Rocchero , Cessole , Coazzolo , Costigliole d'Asti , Fontanile , Incisa Scapaccino , Loazzolo , Maranzana , Mombaruzzo , Monastero Bormida , Montabone , Nizza Monferrato , Quaranti , San Marzano Oliveto , Moasca , Sessame , Vesime , Rocchetta Palafea and San Giorgio Scarampi
- In the province of Cuneo : Camo , Castiglione Tinella , Cossano Belbo , Mango , Neive , Neviglie , Rocchetta Belbo , Serralunga d'Alba , S. Stefano Belbo , S. Vittoria d'Alba , Treiso , Trezzo Tinella , Castino , Perletto and the districts Como and San Rocco Senodelvio from Alba .
generation
In 2016, in the Asti wine-growing region, 581,811 hectoliters of wine were produced from 7770 hectares of vineyards . In addition to the well-known "Asti Spumante", an "Asti Spumante Metodo Classico", ie with classic bottle fermentation , is also produced.
The harvest limit is 10 t of berry material per hectare. The must yield is limited to 75%. This results in a maximum hectare yield of 75 hl / ha. After pressing, the grapes are subjected to fractional fermentation and a complex filtration process, which preserves the natural high sweetness of the not yet completely fermented base wines . In the case of Asti Spumante, the interruption of fermentation is particularly easy, as the yeasts suffer from a lack of nutrients due to the barren slopes on which the Muscatel vines grow. The yeasts lack nitrogen in particular, but also potassium and phosphoric acid . The filtration also removes bound nitrogen from the yeast and the fermentation process comes to a standstill.
Due to the large quantities that are sold nowadays, the residual sweet base wines (→ Moscato d'Asti ) are blended into large quantities in order to create a uniform taste. After a thorough gelatine-tannin fining and subsequent filtration, the foam is generated according to the Charmat method (also known as Cuve-Close or purely technologically as tank fermentation process ). At 18–20 ° C, the interrupted fermentation continues after adding a filling dose and is extended to at least one to two months by maintaining low temperatures. This is the only way to preserve the delicate nutmeg aroma in the wine. When it reaches at least 3 bar, but mostly 5 bar, fermentation is stopped by lowering it to 0 ° C. While maintaining the pressure, the wine is fined again and cooled to -4 ° C for 10–15 days to stabilize it. After a final filtration (or centrifugation ), the wine is drawn into bottles under counter pressure.
description
According to the denomination (excerpt):
Asti Spumante
- Parlage : fine, persistent
- Color : from straw yellow to pale gold tones
- Smell : characteristic, delicate
- Taste : aromatic, characteristic, sweet, balanced
- Alcohol content : at least 6.0–9.5 % by volume (the wine must have a potential alcohol content of at least 11.5% by volume. Part of the sugar content is not fermented and remains in the wine as residual sugar)
- Acidity : min 4.5 g / l
- Dry extract : min. 15 g / l
Asti Spumante Metodo Classico
- Parlage : fine, persistent
- Color : from straw yellow to pale gold tones
- Smell : characteristic, strong, delicate
- Taste : aromatic, characteristic, sweet, balanced
- Alcohol content : at least 6.0–8.0% by volume (the wine must have a potential alcohol content of at least 12.0% by volume. Part of the sugar content is not fermented and remains in the wine as residual sugar)
- Acid content : min 6.0 g / l
- Dry extract : min. 17 g / l
Moscato d'Asti
- Color: more or less intense straw yellow
- Smell: characteristic with a smell of Moscato
- Taste: sweet, aromatic, characteristic, at times lively
- Alcohol content: at least 11.0% by volume, with a remainder of at least 4.5–6.5% potential alcohol content
- Acidity : at least 4.5 g / l
- Dry extract : at least 15.0 g / l
There is also a golden yellow late harvest: Moscato d'Asti vendemmia tardiva , which must have at least 14% alcohol by volume.
Individual evidence
- ↑ a b c Disciplinare di Produzione (production regulations and description). (PDF) wineacts.it, accessed on July 19, 2020 (Italian, I vini italiani a Dop ea Igp ).
- ↑ Viticulture in figures 2017. (PDF) In: VQPRD d'Italia 2017. federdoc.com, accessed on June 21, 2018 (Italian).
literature
- Jancis Robinson : The Oxford Wine Lexicon . Hallwag, Gräfe and Unzer, Munich 2006, ISBN 978-3-8338-0691-9 .
- Burton Anderson: Italy's Wines 2004/05 . Hallwag, Gräfe and Unzer, Munich 2004, ISBN 3-7742-6365-5 .
- Jacques Orhon: Le nouveau guide des vins d'Italie . Les editions de l'homme, Montreal 2007, ISBN 978-2-7619-2437-5 .
- Gerhard Troost, Hans Peter Bach, Otto H. Rhein: Sekt, sparkling wine, sparkling wine . Eugen Ulmer, Stuttgart 1995, ISBN 3-8001-5818-3 .
- Pascal Ribéreau-Gayon, Denis Dubourdieu, Bernard Donèche, Aline Lonvaud: Traité d'oenologie, Microbiologie du vin. Vinifications . 5th edition. Dunod, Éditions La Vigne, 2004, ISBN 2-10-007301-X .
- Steffen Maus: Italy's wine worlds - wine, vino, wine . Gebrüder Kornmayer, 2013, ISBN 978-3-942051-18-7 , pp. 54 .
- Valeria Camaschella (Ed.): Lexicon of Italian Wines - All DOCG & DOC wines . Hallwag, Gräfe and Unzer, Munich 2002, ISBN 3-7742-0756-9 , p. 32 .
