Grapes are all hand picked and destemmed into open top fermenters, the musts are inoculated and vinified at temperatures between 22C and 25C. Active ferments are pumped over twice daily and treated to a course of boots on foot stomping pigeage. Upon completion to sugar dryness, batches are held on skins for a week, extracting optimal colour, flavour and tannin, followed by passage through an airbag press and racking to a mix of new and seasoned French oak. Gnadenfrei is bottled after a term of extended maturation, finished to a style aimed at retaining vibrancy and primary fruit freshness, nineteen months after harvest.