How Asti is Made

The Martinotti Method (Tank Method)

Developed in 1895 by Federico Martinotti in Piedmont, this method was actually invented in the Asti region before gaining popularity across Italy, and the rest of Europe. It was designed specifically for aromatic varieties like Moscato Bianco, which lose their unique scent in extended fermentations.

Here’s how it works:

1. Fresh Must Is Chilled Immediately: Grapes are pressed gently, and the juice (must) is filtered and stored at 0°C to prevent fermentation.

2. Fermentation Happens Once, in Pressurized Tanks: When ready, the must is warmed to around 16–18°C and selected yeasts are added. As fermentation begins, carbon dioxide naturally builds up in the sealed tank, creating the wine’s fizz.

3. Fermentation Is Halted Early: Instead of allowing full fermentation to dryness, winemakers stop fermentation when the wine reaches the desired balance of alcohol and sugar. This captures the grape’s natural sugar, flavor, and low alcohol levels.

4. Wine Is Filtered and Bottled Under Pressure: The wine is cooled and filtered to remove yeasts, then bottled under pressure to preserve its sparkle and aromatic character.

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Sweetness Levels: When Fermentation Stops

Different styles of Asti DOCG are created by stopping fermentation at different sugar levels:

Why One Fermentation?

Unlike traditional sparkling wines that are fermented twice (once to make a base wine and again in bottle or tank), Asti wines rely on a single, carefully controlled fermentation. This preserves:

• Primary aromas: peach, sage, orange blossom, honey

• Natural sweetness: unfermented grape sugars

• Low alcohol: especially in Moscato d’Asti

• Fresh acidity: key to balance and vibrancy