Asti 

Asti is located in the picturesque Monferrato hills of Piedmont in northwest Italy. Listed as a UNESCO World Heritage Site for its unique landscapes and cultural heritage, the region is famous for its sparkling wines made from Moscato Bianco grapes. The region’s headline act is Asti (also known as Asti Spumante), a sweet, sparkling wine enjoyed for its ripe, juicy fruit flavours. Alongside this, the Moscato d’Asti offers a lower-alcohol, semi-sweet alternative that’s equally enticing.

Beyond these white wines, there are some unique red wines produced in Asti. Made from Barbera and Dolcetto grapes, these provide a welcome contrast with their high acidity and fruity character.

Asti’s white wines are loved worldwide for their vibrant aromas and refreshing sweet bubbles. Often lower in alcohol than other sparkling wines, they are perfect for all celebrations, pairing with a dessert course or an everyday treat.

Asti is a town and province in the northwest of Italy in the Piedmont region. The area is just a stone’s throw from the Alpine foothills, the Mediterranean coast and the fertile plains of the Po Valley. It’s known for producing sparkling wines under the Asti DOCG and Moscato d’Asti DOCG appellations.

The area was famous for its cultivation of Moscato grapes, which were documented as having been grown here as early as the 4th century. While grown elsewhere in the world, this ancient vine has a unique affinity for Piedmont’s climate and soil, producing aromatic grapes that reveal distinct aromas and flavours.

Established in 1993, Asti DOCG is the best-known appellation of the region. It is known for Asti Spumante – a sparkling white wine made from Moscato grapes. The Moscato d’Asti DOCG also focuses on Moscato grapes, producing a lightly sparkling, semi-sweet wine that is lower in alcohol than Asti Spumante.

Barbera, a red grape variety, also thrives in this region. Barbera d’Asti DOCG produces typically robust and full-bodied with vibrant acidity.

While Moscato and Barbera are the main grape varieties here, you’ll also find wines made from other native Italian varieties such as Dolcetto, Grignolino and Brachetto.

Asti’s landscape of rolling hills provides ample space for vineyard plantings, and the region is known primarily for the Moscato Bianco grape.

Moscato Bianco (also known as Muscat Blanc à Petits Grains) is used primarily for making Asti Spumante and Moscato d’Asti. These wines are aromatic and sweet, showcasing flavours of peaches, apricots and citrus fruits.

Several other grape varieties are grown in the area, principally:

• Barbera – Widely grown in the Barbera d’Asti DOCG, this red grape variety produces rich, full-bodied wines with high acidity and flavours of red and black fruits, often accompanied by spice notes from oak ageing.
• Dolcetto – Mostly grown in Monferrato DOC, Dolcetto is used in the production of medium-bodied wines with moderate acidity and soft tannins. The wines display black cherry and liquorice flavours with a slightly bitter finish.
• Brachetto – A red grape used in the production of both still and sparkling sweet wines, notably Brachetto d’Acqui. The wines have a distinctive aroma of strawberries and roses.
• Freisa – This red grape is often found within the Monferrato DOC and produces wines with high acidity and pronounced tannins, showing red fruit and floral notes.

The Asti region is known primarily for its sparkling wines made from the Moscato Bianco grapes. Local red wines made with Barbera and Dolcetto grapes are also popular.

• Asti Spumante – Made in the Asti DOCG, these wines are fully sparkling (spumante) and often low in alcohol. Pale golden-yellow in colour, the wine has a floral aroma with hints of orange blossom and pronounced flavours of peach, apricot, pear and melon. Asti wines are often used in celebrations and pair well with desserts and fruits.
• Moscato d’Asti – Made within the same region but labelled Moscato d’Asti DOCG, this is a lower-alcohol, semi-sweet, lightly sparkling wine. It has similar flavour characteristics as Asti Spumante, but its bubbles are gentler. The wine is often described as more delicate and nuanced.
• Barbera d’Asti – This red wine is made in the Barbera d’Asti DOCG from Barbera grapes. It typically has a deep colour, high acidity and robust body, with flavours of ripe red and black fruits, often with added complexity from oak ageing.
• Dolcetto d’Asti – This medium-bodied red wine has bright acidity, soft tannins and flavours of black cherry, prune, raspberry and liquorice.
• Brachetto d’Asti – A sweet, often sparkling red wine with strawberry and rose aromas made from Brachetto grapes. While the best of these wines are made in the nearby d’Acqui appellation, many versions are made around the town of Asti and are labelled Brachetto d’Asti.

Asti Spumante and Moscato d’Asti, with their sweet, aromatic profiles, pair well with light pastries, fruit tarts or creamy desserts such as panna cotta. The sweetness in the wine can complement the dessert, while the bubbles and acidity refresh the palate. They also work beautifully with spicy Asian dishes, as the wine’s sweetness can balance out the heat.

Barbera d’Asti, with its high acidity and robust character, goes well with rich, savoury dishes. It’s a perfect match for hearty pasta sauces, grilled meats or aged cheeses. The acidity in the wine can cut through the richness of the food, while its fruit flavours complement the savoury elements.

The soft tannins and bright acidity in Dolcetto d’Asti mean it pairs deliciously with lighter dishes such as grilled chicken, pizza or antipasti. The wine’s fruitiness complements the food without being overwhelming.

If chocolate desserts are on the menu, serve them with Brachetto d’Asti or Brachetto d’Acqui. Its sweet strawberry flavours can enhance the richness of the chocolate.

Both Asti Spumante and Moscato d’Asti should be served well-chilled, typically between 6-8°C. This temperature helps to accentuate their fresh, fruity characteristics and maintain their effervescence.

Serve these wines in a flute or tulip-shaped glass to preserve the bubbles and concentrate the aromatic compounds at the top of the glass. Pour the wine slowly down the side of the glass to preserve the bubbles and prevent it from foaming up too much.