1. SELECTION

Each plank destined to be used in the making of a barrel is inspected closely by the master coopers: the first inspection takes place before the planks are added to our inventory, whose careful management allows for the traceability of the finished barrel. Following the years of natural drying and an initial planing, the planks are sorted and those deemed unsuitable for barrel-making are separated and discarded. The “grain” of the wood from the different forests of the world used to make Murúa barrels is inspected and the staves are sorted by tone.

2. BARREL RAISING

Once the chosen staves have been tapered and bevelled with the characteristic shape, they are then selected from a table until the exact equivalent length of a barrel has been obtained. Each group, consisting of a maximum number of staves, is assembled inside a hoop used to assemble the barrel. The last stave inserted in the hoop must create a perfect fit with the adjoining staves, hence the Spanish saying ojo de buen cubero (“approximately”), literally “intuition of a good cooper”.

3. BENDING

The assembled staves, held in place by hoops at one end only, are dampened so that they can be gently bent into the shape of the barrel. Tonelería Murúa does this slowly, treating the staves with the utmost care.

4. BARREL TOASTING

Tonelería Murúa slowly toasts its barrels over a wood fire made from the same oak, as is tradition. This stage is very important because the different toastings will create the aromas that the barrel imparts to the wine.
This task is controlled exclusively by master coopers. The toasting time, intensity of the fire and temperature all modify the organoleptic profile of the compounds that the wood will add to the future wine. Choosing the right type of toasting is essential for obtaining the right character of the wine. Based on information from our cooperage, clients can select the type of toasting they require for each barrel in order to bring out the aromas imparted by the oak to wine during ageing.

5. FINISHING AND WATER-TIGHT TEST

The barrel is finished by manually assembling the heads and all of the galvanised hoops, and by giving the barrel a final sanding.

Once finished, the barrels are individually checked to ensure impermeability. This is done by a thorough water-tight test to check for possible leakages. The master cooper who certifies a barrel adds his personal stamp to it, thus assuming responsibility for the correct functioning of the barrel in any winery anywhere in the world.

6. CUSTOMISING

The barrel’s perfect finish is achieved with one last, very fine sanding and laser engraving of the Murúa logo and any codes, brand names or logos requested by the winery.

Barrels are made to order for individual customers with the chosen oak, required technical specifications and desired toasting.