Cooperage is little known to the general public. Although it is an ancestral art it is also a world of mystery, to which time and perfection are the keys.

Coopers, beneficiaries of over 2000 years of tradition, have always played an active role in the magical universe of wine. Their craft has evolved over the centuries to become a prominent symbol of refinement.

The Gauls mastered the production of barrels that they used for brewing their famous ‘Cervoise' beer and also for filling with pitch before hurling them onto Roman armies.

Coopers in France founded corporations as far back as the 9th century. In 1268 they filed their statutes with the High Court for approval and these were further confirmed and consolidated by Charles VII,

Louis XIII and Louis XIV, the latter issuing a decree relative to forests in 1669 which is still applicable to this day.

Today, the cooperage market in France represents a turnover of 333M€ and a volume of 580,000 barrels.

Over 80% of the national production is sold to export, mainly to the United States, Italy, Spain, Australia and Chile.

Indeed, climate change is enabling vine cultivation ever further north and in addition, the New World is continuing its considerable vineyard development.

The ‘Tonneliers de France' contribute to the production of the finest wines and spirits and to achieve this they work closely with the leading estates and the best oenologists,

adapting to individual requirements through the choice of wood, level of toasting and the application of those little secrets that are the privilege of seasoned professionals.

Coopers within the French Federation, which is presided by Michel Hovart and structured around a number of committees (social, technical, staves and communication),

work to ensure the long term future of their profession, while upholding their traditional heritage.

Maturing wine in a barrel is considered ‘noble' ageing. An oak cask is capable of bringing out the best in a wine, of magnifying its intrinsic qualities and revealing every aromatic trait.

Time is the secret: from the time the oak tree is a sapling through to the moment the wine is poured into a glass, some 200 years will have passed by. In this respect one can say that time is very much a luxury.

Only 2% of global wine production is cask aged. This is therefore the most noble and the most prestigious share.