Canonica's work is super old-fashioned in the vines, with no chemicals used aside from Bordeaux mix (copper and sulphur). In the winery the same approach: foot-pressed grapes; indigenous yeast fermentation; no temperature control; very long fermentation in wood; 2-3 rackings at first, and then just one per year after malo; aging in botte (very large old wood barrels); very minimal sulphur used throughout.

— Importer Note (Louis/Dressner Selections)