Asti Dolce Wine-
A Taste of Italian Elegance
Asti Dolce is a sparkling wine originating from the Asti region situated in Piedmont, Italy. It is celebrated for its exquisite sweetness, vibrant character, and rich historical significance, making it a beloved choice among wine enthusiasts worldwide.
Filipetti Asti Dolce, a classic representation of the excellent winemaking of Piedmont, Italy. Imported to India by Chenab Impex.
Characteristics
Asti Dolce wine is renowned for its luscious sweetness and light effervescence. Crafted primarily from the Moscato Bianco grape, known for its aromatic qualities and natural sweetness, this wine exudes a bouquet of fresh grape aromas, delicate orange blossoms, and subtle hints of honey. On the palate, it offers flavours of ripe peach, apricot, and a touch of citrus zest, culminating in a refreshing finish.
Grape Varieties
The hallmark of Asti Dolce wine lies in its exclusive use of the Moscato Bianco grape (Muscat Blanc à Petits Grains). This ancient variety thrives in the gradient slopes and chalky soils of the Asti region, benefiting from the area's favourable climate characterised by warm, sunny days and cool nights. The diurnal variation allows the grapes to retain natural sugars and refreshing acidity at the same time. The grapes exude aromas of orange blossom, peach, and apricot alongside hints of honey and citrus due to the presence of aromatic compounds called monoterpenes. The wines made from Moscato Bianco grapes are typically low in alcohol, with sweetness and gentle effervescence.
Geographic Location
Asti Dolce originates from the renowned Asti region in Piedmont, Italy, which includes several key municipalities such as Canelli, Costigliole d’Asti, and Santo Stefano Belbo. Situated in the northwestern part of the country, this region lies along the Tanaro River and enjoys a distinct continental climate. Summers here are warm, while winters can be quite chilly, creating the perfect conditions for the cultivation of the Moscato Bianco grape, which is integral to producing this delightful, sweet sparkling wine.
Winemaking
This white grape variety requires a long growing season as its buds early and ripens relatively late, especially in cooler climates. The grape is also very susceptible to mildew diseases due to its natural sweetness due to which winemakers have to focus on alternate canopy management.
Fermentation is carried out at low temperatures in stainless steel tanks, preserving the grape's fresh and aromatic qualities. The fermentation is closely monitored and halted early by chilling the wine, to give it desired sweetness and low alcohol content.
Unlike many sparkling wines that undergo secondary fermentation in the bottle (like Champagne), Asti Dolce follows the Charmat method. In this method, the wine undergoes secondary fermentation in pressurised tanks to capture its characteristic effervescence while maintaining its fruity and floral aromas.
Food Pairing
Its vibrant notes of orange blossom, peach, and apricot make Dolce Asti an excellent companion to light desserts such as fruit tarts, lemon sorbet, or panna cotta. The wine's natural sweetness complements these desserts without overpowering them.
For savoury pairings, Asti Dolce's effervescence and floral aromas make it a match for spicy Asian cuisine. Dishes like Thai green curry or spicy Szechuan chicken benefit from the wine's sweetness to temper the heat of the spices, while the fruit notes enhance the dish's aromatic elements.
When it comes to cheeses, the gentle sparkly complements a soft goat cheese quite well.
Alternatively, you can pair it with a rich blue cheese pair as its intense flavours will be wonderfully balanced by the sweet fruity notes of peach and apricot in the wine to create a delectable contrast.
The wine also pairs wonderfully with buttery pastries, like croissants or Danish pastries, where its light effervescence and citrusy undertones gently swab away the richness and refresh the palate.
In case you are in the mood for something savoury, then go for a mildly flavoured seafood preparation like smoked salmon or cured meats like prosciutto.
To learn more about the elaborate difference between the two styles of secondary fermentation - Methode Champenoise and Charmat Method, click here.
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