Asti Spumante and Moscato d'Asti, two emblematic wines of Asti, feature prominently on the wine lists found in some of the finest restaurants in the U.S. and Russia. They appear beside some of the world’s finest labels, and sommeliers pair these wines with both sweet and savory dishes to great success.
After sidelining the wines for years, the Italians have started to follow suit and pay more attention to the wines coming out of this region of Piedmont, sipping these delicate, light whites during aperitivo. Or even pairing them with shellfish, salad, and vegetable-based lunches. The growing popularity stems from how the Asti DOCG modified the regulations, introducing drier styles of wine.
This newfound interest in the wines of Asti affirms the Piedmontese tradition of sipping these aromatic sweet whites for the merenda sinoira. This afternoon Piedmontese meal is similar to an aperitivo, though taken a bit earlier (between 5:00 pm and 6:00 pm) at a time that's a little later than the merenda, the afternoon snack that usually occurs around 4:00 pm. The merenda sinoira features a hodgepodge of salami, ham, and other cold meats, cheese, and savory delicacies. Dating back to the 19th century, the tradition originated as a meal for farmers after they were discharged from the fields at the end of the day.
Versatile and gentle, a glass of Asti contains beauty. The territory in which Muscat, the grape from which the wines are made, is grown includes steep hills that can reach up to 50% inclination. These sorì, or hills are protected by UNESCO, together with the underground cathedrals dug into the tuff between the 16th and 19th centuries that serve as wine cellars today.
Asti Spumante DOCG can be produced with the Martinotti method, also known as the Charmat method, which is the main method for making Prosecco, or via the classic method, the one used for Champagne as well as the wines of Franciacorta and Trentodoc, among others. For the sweeter versions, the recent DOCG modifications have allowed for the first Secco version as well as Brut, Extra Brut, and Pas Dosé.