That cooperage is an art is undeniable to anyone who has witnessed the creation of a barrel. Just like a skilled tailor crafting every detail of a custom-made suit, the master cooper must fit each piece together to meet the specific needs of its final use.
The cooper’s trade dates back to the birth of the first barrels more than two thousand years ago. This ancient craft, along with its tools and expertise, has been passed down from generation to generation, from father to son, becoming part of the intangible cultural heritage of humanity. It is a wisdom that is acquired through hands-on experience and dedication.
Patience, passion, and skill are essential to mastering this craft. Our founder, Justo Murúa, learned the trade under the guidance of French master cooper Jean Pineau in the late 19th century, starting as a young apprentice in the cooperage workshop at Marqués de Riscal winery. By 1898, after founding his own cooperage in Logroño, he became a master himself, training new generations and establishing La Rioja’s most important cooperage, which became one of the first barrel-making industries in Europe.
At Tonelería Murúa, becoming a skilled cooper is an art that takes at least five years to master. To become a master cooper, one must go through every stage of the barrel-making process, gaining a comprehensive understanding of the craft. During this period, apprentices learn the intricacies of the trade, working through each phase before eventually specializing in the area that best matches their skills or the company’s needs.
Although technology has made its way into some parts of the process, cooperage remains an artisanal craft that has withstood the test of time. At Tonelería Murúa, each barrel is born from a blend of tradition and technology, a living testament to generations of expertise, continuously evolving based on research conducted in collaboration with universities and winemaking associations.
The work of a cooper requires skill, strength, and technique. Only through precision and craftsmanship can leaks be avoided and the need to restart the entire process be prevented.
The process begins after the drying stage, which at Tonelería Murúa lasts an average of 24 months for American oak and 36 months for French oak.
Once the wood is fully dried, it is ready to enter the cooperage for barrel shaping. The process starts with cutting the staves to different widths, planing them, and sorting them by size. Using a metal hoop, or cello, the cooper assembles the staves one by one, carefully selecting only the best pieces. This is a fully manual process that requires great precision and, indeed, an expert “cooper’s eye”.
Once the barrel’s body is formed, the wood is moistened with steam to soften and shape it without breaking. For this bending process, the cooper uses a steel cable to tighten the staves, gradually giving the barrel its iconic rounded shape and ensuring a perfect fit.
When the barrel is fully assembled and secured with new hoops, it reaches another crucial stage: the interior toasting. This step is always performed using fire fueled by the same oak wood. The level of toasting depends on each winery’s specifications—light, medium, or heavy toast—tailored to the wine’s desired profile.
Once the toasting process is complete, which can take anywhere from half an hour to three hours, the barrel undergoes rigorous inspections to ensure there are no defects. After this screening, the work is still not finished—it’s time for fondar, or installing the barrel heads.
Typically, a barrel head consists of seven wooden planks, each with its own name, though in some cases, it may be made up of nine or more planks. These pieces are held together with double nails, with a woven reed strip between the joints to guarantee watertightness. The argallo is the groove that allows the staves and barrel head to fit together perfectly.
The final component of the barrel is the bung, which can be made from oak wood or food-grade silicone.
At Tonelería Murúa, each barrel is unique. This is not just a slogan or a marketing phrase, but a reality—every barrel is custom-made, designed to meet the specific needs of each winery and the wine it will nurture.
Now led by the fourth generation, Tonelería Murúa has successfully developed a sustainable and efficient production model that prioritizes quality and continuous improvement in both processes and final products.
Just a year ago, we inaugurated our new facilities in Navarrete, a functional and productive factory that enhances every stage of the barrel-making process, while preserving the traditional, artisanal craftsmanship that defines a truly exceptional barrel—crafted with a cooper’s expert eye.
YOU CAN FIND US AT OUR NEW TONELERÍA MURÚA ADDRESS: AVDA LENTISCARES 35, 26370 NAVARRETE, LA RIOJA.
