The Extremely Work Intensive Intrepid Dreamers Gamay. We popped off the heads on 100% new French oak barrels and stuffed them as full as possible with 100% whole cluster Gamay for a carbonic fermentation. This was approximately ½ of the Gamay production. The other half was a carbonic fermentation in a tank. When we felt like the carbonic fermentation in barrel was wrapping up, we popped the heads off to pull the fruit back out for pressing. At pressing we combined the barrels and the small tank. We then put the heads back on the barrels and racked the wine that was still undergoing primary fermentation back to these barrels until they were dry. At the completion of primary fermentation, we then racked barrel to barrel off of gross fermentation lees from the 100% new wood to very old barrels to finish elevage.