Winemaking
Explore the timeless charm of Asti DOCG through the eyes of three producers who make its signature wine, Moscato d’Asti and Asti Spumante. Their vineyards, rooted in Piemonte’s rolling hills, transform climate, soil, and heritage into sparkling wines of floral elegance and freshness.
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Asti’s vineyards stretch across steep hillsides, from 650 to 1650 feet (200-500 m) above sea level, in a patchwork of villages famed for Moscato. These slopes receive excellent sun exposure, bathing the vines in light by day, then cooling off at night—preserving acidity and delicate aromatics. The soils, rich in marl and clay-limestone, contribute minerality and tension. It’s a place where tradition, topography, and terroir collide in one of Italy’s most beloved, and fragrant sparkling styles.
We asked three producers—each with their own approach—how they craft their Moscato wines from grape to glass.
How does your local terroir shape the final wine?
What sets our vineyards apart is the temperature variation between day and night. These thermal excursions preserve acidity, slow down sugar ripening, and help develop the floral, citrus, and white-fruit aromatics that define great Moscato. Cooler nights keep the wine vibrant and age-worthy, while warm days allow full aromatic expression.
What key viticultural decisions do you make in the vineyard?
For sparkling wines, harvest timing is critical. We’re not chasing full phenolic ripeness, but rather a moment of perfect balance between acidity, sugar, and primary aromatics. We taste grapes, monitor climate, and test chemistry to guide us. We’ve just earned Equalitas certification, reflecting our sustainability values in both the vineyard and cellar.
What cellar steps matter most?
Yeast selection and time on lees are crucial. The right yeast adds structure and aromatic finesse, while 9 months of aging on the lees builds complexity and fine perlage. But the wine must have the natural acidity and body to support it. For us, everything starts with a clean, precise base wine that can handle aging without losing its soul.
How does your local terroir shape the final wine?
Our estate Moscato d’Asti comes from steep, historic vineyards in Mango and Santo Stefano Belbo—some planted as early as 1965. These high-elevation crus (“sorì”) are defined by calcareous soils, constant breezes, and long sun exposure, all of which preserve freshness and build complexity. These old vines whisper the legacy of Piemonte.
What key viticultural decisions do you make in the vineyard?
We farm organically and by hand, with an incredible amount of manual care per hectare. Harvest timing is guided by flavor, not sugar—often just waiting a few extra days makes all the difference. It takes up to 10 bunches to yield a single liter of juice, so every vineyard choice is deeply intentional.
What cellar steps matter most?
We treat the cellar as a support act to the vineyard. Pressing is extremely gentle to preserve aromatics. Fermentation is closely monitored for temperature and pressure to lock in fragrance, low alcohol, and creamy bubbles. Bottling is quick, clean, and precise—ensuring the freshness and joy we worked so hard to protect arrives in every glass.
How does your local terroir shape the final wine?
Our vineyards span the Asti hills from Calosso to Serralunga d’Alba, planted between 200 and 300 meters. Most plots face southeast or southwest, giving the grapes full sun without over-ripening. Soils are rich in calcareous clay and white marl, which retain water and lend minerality. Significant day–night swings intensify Muscat’s hallmark citrus and floral aromas.
What key viticultural decisions do you make in the vineyard?
We use Guyot training at high vine densities to naturally reduce yields. Grapes are hand-harvested in early September once the perfect balance of sugar and acidity is reached. Canopy management is precise—we keep enough leaves to protect the fruit, but not too much to block sunlight. We also work with growers, over 20 of whom are now certified organic.
What cellar steps matter most?
Everything is about preservation. Whole-cluster pressing prevents oxidation. Fermentation takes place in temperature-controlled, pressurized tanks (Charmat/Martinotti method), using carefully selected yeasts. We halt fermentation early—at around 7% alcohol—to preserve natural sugar and keep the wine vibrant. Lees aging adds roundness, but we avoid extended contact to retain Asti’s hallmark freshness.
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