Open fermentation containers are not new or unusual, however "... 37 months in open topped barrels, fully exposed" is difficult to comprehend. Fermentation is usually complete in a matter of weeks, after which no CO2 is produced and the wine is vulnerable to oxidation and microbial spoilage if not protected. The film on the Clos des Cimes <http://start1g.ovh.net/~closdesc/blog/?p=62> shows Edode Auber (I presume) punching down must in an open barrel, but it is clearly must -- fermenting grapes -- not aging wine. Emery, I think you may have misunderstood what is happening in the Clos des Cimes cellar.

Andy