Asti

Moscato Bianco is at its most aromatic on calcareous soil, and the zone is a patchwork of chalky, clayey and sandy ground that the growers say shows in the scent of the grapes. Most of the vines are pruned to Guyot, which keeps their vigour in check.

Asti Spumante is usually made in pressurised tanks by the Martinotti method, with a minimum of a month for the second fermentation and bottle rest; a Metodo Classico version ferments in the bottle instead. The technique was developed here: the rules name Gancia, Martinotti, Mensio, Garino-Canina and Marone among the figures who built the area's sparkling-wine know-how. Asti became a DOC in 1967 and a DOCG in 1993. The subzones of Canelli, Santa Vittoria d'Alba and Strevi may add their names to Moscato d'Asti.