Asti Spumante

Aus Italien stammt ein süßer Schaumwein mit dem Namen Asti Spumante. Er ist nach der Stadt Asti in der Weinbauregion Piemont benannt, ’spumante‘ bedeutet ’schäumend‘.

It is a simple sparkling wine, which undergoes only a single fermentation in the tank.

The ripened grapes are pressed, the must is then filtered and then stored in large refrigerated tanks at around 0°C. Later, the must is fermented in large pressurized tanks with special cultured yeasts at around 20°C.

The grapes of the region naturally bring a lot of sweetness. A residual sweetness of 70 - 96g/l, an alcohol content of 7 - 9.5% and a carbonic acid pressure of 3+ bar are targeted during fermentation. Once these conditions exist, fermentation is interrupted by strong cooling. This is followed by further filtration. Only then the Asti Spumante is bottled, corked and arrives for delivery.

As already noted, Asti Spumante is sweet and therefore suitable for desserts. But even independent of desserts, some people like to enjoy it on almost every conceivable occasion because they like the high sweetness in this sparkling wine.

In addition, Asti Spumante is generally rich with the primary aromas of the original grapes and muscatel flavors. The alcohol content is also relatively low at 7 - 9.5%. In addition, Asti Spumante is available almost everywhere in the world and stands out as very affordable among sparkling wines in terms of price (in Europe, as well as in the US market, prices are often less than ten euros).

Übrigens ist ein Coupe-Glas (‚Champagner-Schale‘), das für Champagner völlig ungeeignet ist, zum Servieren eines Asti Spumante geradezu perfekt. Die ideale Trinktemperatur liegt zwischen 8 bis 11° C.

It should not be concealed that there are also connoisseurs who do not like this show wine at all. Thus, if someone wants to make a Champagne lover happy with a wine gift, it is generally recommended not to choose an Asti Spumante for this person, since Asti Spumante and Champagne are fundamentally different in almost every respect.

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