Hans-Jörg Unterrainer is sommelier at Der Kirchenwirt seit 1326 in Leogang, Austria. Travelling through wine regions around the world has shaped the way he understands wine, giving him first-hand insight into how climate, landscape and vineyard conditions influence what eventually reaches the glass.

His approach combines classical wine knowledge with curiosity, always aiming to make wine understandable and bring its diversity closer to the guest.

“Travelling through wine regions around the world has given me a deep understanding of how microclimates, slope exposure, rainfall and differences between day and night temperatures shape a wine. Today, I bring that knowledge into my approach to food and wine pairing. My philosophy is to make wine understandable, bring its incredible diversity closer to our guests, and always build on the classics while leaving room for new trends and discoveries.”

Produced by Prunotto in Monforte d’Alba, Barolo Bussia is made from 100% Nebbiolo. The 2009 vintage combines the structure and depth associated with Barolo with remarkable elegance and harmony.

Hans-Jörg recommends serving it at around 16°C in a Burgundy glass.

“A full-bodied yet remarkably elegant 2009 Barolo from Prunotto, made from 100% Nebbiolo in Monforte d’Alba. Its fascinating nose reveals floral notes alongside subtle hints of forest floor and tobacco. On the palate, it is refined and harmonious, with firm yet beautifully integrated tannins that give the wine both character and excellent ageing potential.

Decanting for two hours allows its many facets to fully unfold, leading to an extraordinarily long and engaging finish.

Enchanting, elegant and glamorous.”

Barolo Bussia has the structure to accompany rich dishes, but Hans-Jörg also sees it as a wine that invites more creative combinations. Its depth, tannins and earthy character open the door to both traditional and unexpected pairings.

“This Barolo is equally captivating enjoyed on its own during an evening with fellow wine lovers or explored through more creative pairings. Its depth and structure make it a natural companion to braised dishes and stews with rich, spicy sauces.

For a more unexpected match, the Austrian classic ‘Inner Values’, with sour veal kidney, barrel-aged vinegar, elderberries, quark dumplings and sunflower seeds, brings an intriguing contrast of flavours. For a vegetarian alternative, homemade pasta with porcini mushrooms beautifully complements the wine’s earthy character and elegance.”

Barolo Bussia comes from the amphitheatre-shaped Bussia vineyard in Monforte d’Alba, where varied southwest to southern exposures contribute to the balance and complexity of the Nebbiolo grapes.

Prunotto first produced Barolo Bussia as a single-vineyard wine in 1961. More than six decades later, the wine continues to reflect the distinctive character of this historic site, with traditional ageing in large barrels allowing the identity of the vineyard and the Nebbiolo grape to remain at the forefront.