To make the Passito from Valley Bagnario of Strevi you choose the flower of the harvest ( carried out strictly in cassette) , or the healthiest grapes and sparse , and are arranged on racks to dry , after about 30 days of drying , and you pigiano put to ferment with the skins part , cleaned of seeds and waste . The technicians smile of this practice , they think that after all those skins not seen to much. But in the Valley has always done so and dessert wines of the area live for decades intact and powerful .
In fact , it is the Wine that has more history linked to the territory , there are written records that testify to a " mass wine liqueur " , which dates back to 1078 , vinified by the Abbots of the time and , even today, you can find reserves of Muscat raisin , dating from the early 900 .
The historical identity , combined with today's modern winemaking techniques , allow to Muscat Raisin Valley Bagnario of Strevi , to get out from the stereotype of " niche wine ," and to get that right commercial recognition it deserves, thanks to the new DOC STREVI , released in 2005 and the establishment of a Slow Food Presidium in 2000.
From vine to glass , Muscat Raisin does not disappoint: the aromatic scents of the Muscat grape , get married to a well-balanced taste , rich, but not cloying , which makes this wine goes well with cheese vigorous : excellent with the goat robiole very seasoned , with superb natural Gorgonzola , with Raschera and Bitto very old , but also with sweets dried pasta , from " pucca " directly in Raisin .
Serving temperature 12/15 ° C.