Asti DOCG
Champagne-level bubbles, Moscato-blossom perfume—that’s Asti DOCG, sparkling from bone-dry Brut Nature all the way to honey-rich Dolce.
Carlo Gancia uncorked the first bottle in 1865, proving Moscato Bianco could sparkle like Champagne. Today Asti DOCG is still Piedmont’s aromatic ambassador—fully sparkling, intensely perfumed, and available in every sweetness from Brut Nature to Dolce.
Core Specifications
A Quick Taste Profile
The vineyards of Cuvage in Monferrato. Credit: Cuvage
Where are the Grapes From?
- Canelli to Nizza Monferrato: Lower marl slopes (250–350m/820-1150ft) sun-soaked peachy fruit that creates Dolce styles.
- Mid-band sandstone (350–450 m/1150-1500ft): Brighter acidity that acts as the main source for new Brut and Extra-Dry cuvées.
Winemaking (The Martinotti Method)
Invented in Asti in 1898, the Martinotti (aka Charmat) method ferments Moscato once, under pressure, inside a chilled stainless-steel tank. The goal? Capture CO₂, sugar, and perfume before they vanish. Here’s how each step shapes what you taste:
NB: Traditional-method Asti (lees-aged in bottle) is less than 1% of production; those rare cuvées trade aromatic lift for brioche/bready notes after 9-12 months on yeast lees.
Asti Spumante in a tulip glass. Credit: Wine Folly
How to Drink It
Serve at: 43-46°F (6-8°C)
Glass: Tulip-shaped sparkling (captures mousse & perfume)
Shelf life: Best within first year; Brut styles drink best within 3 yrs.
Food playbook:
-
Brut/Brut Nature: Oysters, Tempura
-
Dry: Spicy Thai, Cantonese
-
Dolce: Panettone, Mango Cheesecake, Strawberries
Quick Facts
-
Pressure: 5–7 bar (Champagne range)
-
Residual sugar: 0–110 g/L depending on style
-
Annual production: ~60 million bottles
-
CO₂: roughly equal to Champagne; triple Moscato d’Asti’s fizz
-
First vintage: 1865 (Gancia)
-
Primary method: Martinotti/Charmat (90%+ of production)
-
Calories: 90–100 kcal per 3 oz pour (Dolce ≈ 120 kcal)
