The creation of a barrel is a true art form. Even today, it remains a largely handcrafted process, as it is at Tonelería Murúa. In 1898, Justo Murúa founded one of the first cooperage industries in Europe, fulfilling a dream that began with his apprenticeship under French master cooper Jean Pineau. A visionary in his field, Justo Murúa modernized the craft by incorporating machinery to streamline certain artisanal processes, always staying ahead of his time.
The Egyptians, Celts, and Romans were also visionaries in their search for the ideal vessel to store and transport wine. The preservation and transportation of wine have evolved throughout history. While many associate wine culture with Rome, its production and storage date back much further, to the Egyptian era, over 3,000 years B.C. Although beer was the dominant beverage in Ancient Egypt, wine was reserved for the pharaoh, priests, nobles, and the upper classes.
Numerous studies show that grape harvesting in Ancient Egypt followed methods similar to today’s, including grape stomping and fermentation in amphorae. These amphorae were the primary vessels for storing wine. Over the centuries, amphorae evolved from reed-sealed clay containers lined with pitch—which allowed wine to be preserved for years—to 60 cm ceramic bottles with handles.
A research team from the University of Barcelona has even identified traces of red wine in ancient amphorae, including those found in Tutankhamun’s tomb.
Egyptians also traded wine, which was transported in amphorae labeled similarly to modern wine bottles. On the exterior, potters handwrote or engraved inscriptions onto wet clay or ceramic, detailing the vintage year, vineyard owner, geographical origin, and wine quality, among other information.
The fragility of amphorae posed a significant challenge for wine transportation. In Mesopotamia, wine was largely imported from Syria and Armenia. Later, Phoenician merchants expanded wine trade across the entire Mediterranean basin, eventually replacing amphorae with leather skins for transportation.
The Rise of Trade and Barrels
Like the Egyptians, the Greeks and Romans used clay and terracotta amphorae with two handles and a long, narrow neck to store wine. However, these vessels were easily breakable. With the expansion of the Roman Empire, wine production and consumption increased, leading to a boom in wine trade. The need to minimize losses became crucial.
When the Romans conquered Gaul, they discovered that the Celts used barrels to store liquids, primarily beer. Initially, Celts hollowed out tree trunks and sealed them to create storage containers. Over time, they refined their technique, applying woodworking and heating methods—similar to those used in shipbuilding—to shape wooden staves. These early barrels closely resembled modern ones, featuring tight-fitting staves and outer hoops made of wicker or wood, which were precursors to today’s metal hoops. This innovation ensured perfect liquid retention.
Gradually, barrels replaced amphorae and jugs. The curved shape of the staves was a game changer, as it allowed a single person to move barrels by rolling them. Until relatively recently, all wine trade was conducted using barrels.
Initially, barrels were made from pine, beech, cherry, ash, acacia, chestnut, fir, and oak. Oak, however, became the most commonly used wood due to its durability and abundance. Over time, barrel sizes were standardized. This led to the creation of:
- Jerez butts and Porto pipes (500-550 liters), used for Sherry, Madeira, and Port wines
- Bordeaux barrels (225 liters), the standard size in Bordeaux
- Burgundy barrels (300 liters), used in Burgundy wines
- The widely adopted 220-liter standard barrel
Barrels as Wine-Aging Vessels
Over time, barrels transitioned from being mere transportation containers to playing a crucial role in wine aging. Certain wines developed improved profiles after spending time in barrels. Winemakers also observed differences based on the number of times a barrel had been used, the type of wood, and the level of interior toasting.
Undoubtedly, the species and origin of the wood influence a wine’s composition and characteristics. Today, French and American oak are the most widely used due to their flexibility and impermeability, each imparting unique qualities to the wine. In recent years, however, Spanish oak (Quercus Pyrenaica) has gained interest as an alternative.
At Tonelería Murúa, we strive to offer winemakers and wineries new materials for barrel aging. This is why we explore alternatives to American and French oak. Research has shown that Spanish oak matches the quality of its French and American counterparts, though it remains a more exclusive and premium material.
