It is time to start pulling the wine out of the puncheons. The wine was fermented in puncheons, allowed to sit on its lees, a combination of sediment and yeast cells, and periodically stirred so that all the wine absorbs its flavors. The first image Alan is using gas to push out the wine. Bruce then places the puncheons on the barrel cleaner, then Carlos spins the puncheon to drain the lees and permit the cleaning spray to enter. Fabulous teamwork.