At a glance

Producer

Logli l'Attimo

Region

Barbera d'Alba, Piedmont, Italy

Grape variety

Barbera

Wine type

Red

Body

Medium-bodied and Fruity

Sweetness

Dry

Typical price

$20-$30

Tasting profile

Fresh red cherry, raspberry, with floral hints, light spice and a touch of earthy minerality.

Evolution: Fruit develops toward darker berry notes, with more pronounced spiciness and subtle oak integration if any.

At peak: Balanced acidity and smooth tannins, with complex layered fruit and subtle herbal/earthy nuances.

Structure

Acidity

High, typical for Barbera

Tannins

Medium, silky and well-integrated

Alcohol

13.5%-14.0%

Aging potential

8-10 years due to acidity, quality of producer and vintage

Drinking window

Peak drinking

2027 to 2030

Optimal window

2025 to 2033

Current status

Young, fresh and suitable for early drinking

Current condition

Likely too young for full expression, benefits from a couple of years aging

The high natural acidity of Barbera and the favorable 2023 vintage in Barbera d'Alba support a medium term aging window, allowing the wine to soften tannins and develop secondary complexity by the mid to late 2020s before gradual decline thereafter.

Food pairing

Grilled meats, pizza with tomato sauce, pasta with rich ragù, aged cheeses, and hearty vegetable dishes.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (30-45 minutes) — To allow the wine to open and soften its youthful tannins and bright acidity.

Sustainability

Sustainability score: 6/10

Small estate producer practices traditional viticulture methods, likely uses sustainable farming principles such as minimal chemical intervention and soil health focus

As a boutique producer in Piedmont focusing on traditional Barbera production, Logli l'Attimo likely employs environmentally mindful vineyard management though lacks formal certification. Use of local raw materials reduces carbon footprint, but no published data on energy use or packaging sustainability is available. Overall, mid-level sustainability with room to improve in transparency and certifications.