The ‘Asti method’ can be considered as a variation of the ‘Tank Method’ (click here to read more details about the ‘Tank method’) in the production of sparkling wines.
The main difference between the two is that in the ‘Asti method’ the base grape juice undergoes only one single fermentation (when in the ‘Tank method’ the must undergoes two distinct fermentations).
Therefore, the CO2 that gives the final bubble inside the finish wine only comes from the sugar of the original must (and not from any additional sugar).
During this single alcoholic fermentation (transformation of sugar into alcohol and CO2), the carbon dioxide (CO2) escapes through a valve in the pressurized tank. Then, this valve is closed to retain the CO2 in the tank and force its integration in the fermenting wine (to create the bubbles in the finished wine). This is the reason why Asti wines have generally lower pressure than other sparkling wines.
Finally, when the wine achieves the desired level of sugar (alcohol), the wine is quickly chilled and filtered. At this point, either the wine is directly bottled to be sold or it is kept chilled for several months ready to be bottled on demand in order to offer a finished wine as fruity and fresh as possible to the final customer.
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