Organic Langhe Nebbiolo from the small time. self-imported winery of Ada Nada. The terrain here is composed of calcareous white marl with a low clay content. of marine origin. Elevation varies from 200 to 350 metres above sea level. South-westerly exposure. Maceration takes around five to eight days at a temperature of around 28 to 30°C. avoiding excessive pumpovers so that only the most beneficial polyphenols are extracted.This is followed by a gentle pressing of the wine. which then completes its fermentation in steel vats where malolactic fermentation takes place. The wine is then decanted into barriques where it is aged for three months. After this. it is ready for bottling without any filtration treatment. Once bottled. it is then aged in the bottle for around two months.