What is the real difference between a Barolo and a Barolo da Cru? It is history meeting a specific place. In the case of Prunotto's Barolo DOCG Bussia, the story is that of Beppe Colla who, back in 1961, decided to produce this wine using only grapes from the single Bussia vineyard for the first time. A brilliant intuition that was ahead of its time, transforming a great wine into a true icon of the terroir. We are in Monforte d'Alba, one of the 11 municipalities where Barolo production is permitted, and the Bussia cru is one of its most renowned jewels. This vineyard, covering approximately 7 hectares, resembles a natural amphitheatre, with vines mainly facing south-west. Its location is not only scenic but crucial: the heterogeneous exposure ensures gradual and complete ripening of the grapes. The soils are characterised by the famous Marne di Sant'Agata Fossili, which in this area produce powerful wines but with a distinctive vein of elegance and tannins that tend to be silkier than in other areas. Although Nebbiolo is a difficult grape variety to cultivate and has significant tannins, here Prunotto's skilled hand enhances its finesse. The grapes come from a rigorous selection and are harvested by hand to ensure maximum integrity. In the cellar, after destemming and crushing, maceration on the skins is calibrated to carefully extract colour and substance. After processing, the wine is then aged for at least 18 months in oak barrels of various sizes, a mix of traditional large barrels and a small proportion of barriques. This long ageing in wood, followed by further refinement in the bottle, helps to shape the wine's important body, making its tannic texture incredibly sweet and enveloping. This is no small detail for a young Barolo! This “lord of Langa” boasts an intense and brilliant ruby red colour, with those typical garnet hues that speak of maturity. The bouquet is impressive and precise: it opens with hints of ripe red fruit such as cherry and plum, intense floral notes of rosehip and violet, which immediately blend with a balsamic and spicy touch. As it breathes, hints of pink pepper, liquorice, tobacco and roots are revealed, adding a layer of fascinating complexity. In the mouth, it is juicy and full, with excellent freshness that perfectly balances its powerful structure. The tannins are present but incredibly silky, filling the palate in an elegant and never aggressive way. The finish is long and persistent. A Barolo that, while already “a pleasure to drink”, promises great evolution. A champion of longevity, it can easily rest in the cellar for 10-15 years. Or even longer, depending on the vintage, evolving into tertiary notes of undergrowth and leather.