With Spasso, Vite Colte has launched itself (successfully) into a new wine project. It is a pure Barbera, left to dry on the vine in the vineyard until it reaches the right concentration of sugar. This is a difficult technique that presents many unknowns, given that the bunches, despite the withering, must remain perfectly healthy in order not to ruin the final result. The vinification then takes place in steel, with long macerations that continue for over two weeks at a temperature of about 25 degrees. Malolactic fermentation follows and the wine is aged for at least six months in barriques. The end result is a wine characterized by an intense ruby red colour, with a wide and elegant bouquet of aromas, with hints of ripe red fruit, plum jam and currants. In the mouth it is intense, with clear notes of dried fruit, soft, warm and enveloping.