Asti

Types

The disciplinare (art. 1) lists four types:¹

Asti, or Asti spumante;
Asti spumante metodo classico;
Moscato d'Asti;
Moscato d'Asti vendemmia tardiva (late harvest).

There are two subzones, Santa Vittoria d'Alba and Strevi. Canelli appears as a listed municipality, not as a subzone, in this text.¹

Zone

Art. 9 refers to 51 municipalities in the provinces of Alessandria, Asti and Cuneo. Art. 3 lists 50 whole municipalities plus two frazioni (hamlets) of Alba.¹

Grapes

Vineyards must be at least 97% Moscato bianco, the Italian name of Muscat Blanc à Petits Grains. The remaining 3% may be other aromatic white varieties suitable for Piedmont.¹

Method

Asti spumante has its own production process, described on the Asti method page. The metodo classico version is fermented in the bottle and must spend at least 9 months on lees.¹ See traditional method.

Sweetness and pressure

Asti spumante may range from pas dosé to dolce ("da pas dosè a dolce").¹ See sweet sparkling wine and sugar scale.

Moscato d'Asti is lightly sparkling: its pressure may not exceed 2.5 bar. Its total alcohol must be at least 11.00% vol, of which only 4.50-6.50% vol is actual alcohol; the rest stays as unfermented sugar.¹ See pressure in sparkling wine.

Type	Key rule
Asti spumante	Pas dosé to dolce
Asti spumante metodo classico	At least 9 months on lees
Moscato d'Asti	Max 2.5 bar; 4.5-6.5% vol actual alcohol

Source for the table: disciplinare.¹

Yield

The maximum grape yield is 10 t/ha for Asti and Moscato d'Asti, 9.5 t/ha in the subzones and 6 t/ha for vendemmia tardiva.¹

Volume

No reliable production figure is given here. A 2026 regional document and consortium press figures seen during research give very different numbers, and they could not be reconciled from primary sources.