Recently, I was able to taste five outstanding examples of Moscato D’Asti, a wine I have always enjoyed.
The event was organized by the Consorzio Asti DOCG and Marina Nedic from I.E.E.M. (International Event & Exhibition Management). It was held at Il Gattopardo Ristorante.
The moderator was Cha Mc Coy and the panel consisted of Giacomo Pondini, Director of the Consorzio Asti DOCG, as well as representatives from the wineries: Luigi Coppa of Coppa, Stefano Chiarlo of Michele Chiarlo, Marco Dogliotti of La Caudrina, Gianpiero Scavino of Vignaioli Santo, Stefano Ceretto of Ceretto and Andrea Costa of Marenco.
The Consorzio Asti DOCG was founded in 1932 and works for the protection, enhancement and promotion of the wines. Thanks to the effort of the producers and the Consorzio, Asti received the DOC in 1967 and the DOCG in 1993. UNESCO recognized the vineyard landscape of Langhe-Roero and Monferrato as World Heritage Sites, thus protecting 5 distinct wine growing areas. There are 6,800 producers with 9,900 hectares of vineyards. Production has reached 60 million bottles of Asti Spumante and 42 million of Moscato d’Asti, all under the guidance of the Consorzio. Over 90% of the production is exported. Moscato D’Asti and Asti Spumante share the same DOCG.
Moscato d’Asti DOCG comes from Moscato Bianco (Muscat Blanc à Petits Grains) strain of grapes. It is one of the oldest known varieties of wine grapes and grows in the Piedmont regions of Langhe-Roero and Monferrato. The zone is between the Ligurian Coast and the Alps.
Moscato d’Asti is only slightly sparkling (frizzante). It is vintage dated and should be drunk as close to the vintage date as possible. It is low in alcohol around 5% by volume.
Moscato d’Asti: there is a gentle pressing of the grape bunches by a pneumatic press. The must is clarified in order to eliminate all the solid residue and any other undesired components it may contain. Alcoholic fermentation takes place through the addition of select yeasts at a controlled temperature. The limpid and cooled must is poured into large tanks and repeatedly filtered to prevent spontaneous fermentation. Moscato d’Asti does not go through a second fermentation in the bottle. Instead, the second fermentation is performed in a single tank (autoclave) using the Martinotti method, in which bubbles are trapped in the wine via carbonation in the tank. Yeasts are eliminated by filtration or centrifugation. The wine is then kept in cooling tanks at about -3C so that fermentation does not start. At the time of bottling, the temperature is raised until fermentation begins. It is stopped at about 5% alcohol. Fermentation can be stopped and then started so that the wine can be bottled several times a year. This aromatic wine should be enjoyed young when it is at its freshest.
Moscato d’Asti is a wine that can be enjoyed on its own and any time of the day or night. It can be drunk before, during or after dinner with or without dessert. It is great with brunch also because of the low alcohol. It can go with biscotti and other pastries, or poured over fresh fruit. Recently a noted wine and food writer wrote that he liked it with oysters.
Moscato D’Asti “Moncalvina” 2022 Coppo. The vineyards are in Canelli. The wine is made from 100% Moscato Bianco di Canelli. The soil is calcareous marl and the vineyard is at 250 meters. A soft pressing is followed by a slow fermentation in stainless steel tanks at a controlled temperature until the alcohol content reaches 5%. During this process, part of the of the carbon dioxide produced by the fermentation is captured by the wine giving it a natural light fizziness. The wine has floral notes with hints of peach and pear. Residual sugars 127.51 g/l.
Moscato D’ Asti “Nivole” DOCG 2022 Michele Chiarlo The vineyards are in the historical area most suited for Moscato Bianco. The soil is of sedimentary marine origin, white and sandy. Training system is guyot and the exposure is south-east/southwest. Manual harvest. There is a soft pressing of the entire grape and the must is stored in a tank at 2C followed by a slow fermentation in an autoclave at a controlled temperature until a 5% alcohol level is achieved. During this process, a part of the carbon dioxide developed during fermentation remains entrapped, giving the wine its mild, natural effervescence. Before bottling, the wine undergoes a process of microfiltration to give the wine its clarity, purity, and to stop and further fermentation of the yeasts. It is creamy with hints of subtle tropical fruit, peach and apricot with a very pleasing finish and long aftertaste. Residual sugar 120 g/l.
Moscato D’Asti “La Caudrina” 2022 Azienda Agricola Caudrina The vineyards are located in Castiglione Tinella at 280 meters. The soil is marl-limestone and the exposure is south/southwest. Harvest is by hand. The grapes are pressed softly followed by clarifying and filtering the must. The grape juice remains in refrigerated tanks at -2C until it is time for the temperature controlled fermentation, which takes place in an autoclave with selected yeasts to obtain a lively wine. The wine has hints of white flowers and a fruity bouquet with hints of apricot and peach with a touch of orange blossoms and a note of honeysuckle. Residual sugar is 130g/l.
Moscato d”Asti “Vignaioli” Di Santo Stefano” 2022 Ceretto The vineyards are in Santo Stefano, Belbo, and Calosso at 300/350 meters. The soil is whitish loose marl composed of clay, sand and silt. Soft pressing of the grapes is followed by a separation of the must. Following decantion it is kept in the cold to stabilize the fragrances. Fermentation is in temperature controlled pressurized stainless steel tanks until the alcohol level reaches 5%. This is when the perlage (fizz) typical of Moscato is produced. Then the wine is filtered and bottle. The wine has hints of orange blossom, jasmine and honeysuckle. Organic and biodynamic. Residual sugar 130g/l.
Moscato D’Asti “Scrapona” 2022 Marenco Vini. The vineyards are in Bagnari Valley and Strevi at 320 meters and the soil is calcareous marl. The grapes are selected and manually harvested at the beginning of September. They are then softly pressed and naturally clarified. Fermentation is in pressurized vats and is interrupted through filtration when a 5% alcohol content and a delicate perlage is reached. The wine has hints of orange blossoms, lime, apricot and tropical fruit. Residual sugar 120 g/l The wine is Organic.
Moscato D’Asti is very well priced at at $20 or less