The art of cooperage Photo report
Didier Fesil, Master Cooper at Tonnellerie Bordelaise and instructor at the Bordeaux-Blanquefort Cooperage school, introduces us to the art of cooperage, in Martillac, just south of Bordeaux.
Didier Fesil, Meilleur Ouvrier de France – Champion Craftsman – for Cooperage in 1997 and Artistic Cooperage in 2000, is a recognised leader in this demanding craft. Every day, he strives to set an example in excellence and expertise to apprentices and keen students.
Take a look at photographs showing the crafting of a barrel, from A to Z.
Photos by Jean Barge Photographie.
Backing: Planing the broad sides of a stave into a rounded shape
Jointing: Shaping the narrow sides of a stave on a coopering plane
Matching: Selecting staves to fit together by size and the grain of the oak
Assembly: Assembling the staves to raise the barrel
Bending over a brazier: The assembled barrel is heated for the first time to soften the oak fibres and facilitate bending them into shape
Toasting: The second heating stage, known as toasting, brings out the oak aromas, depending on its origin and the intended use of the barrel
Trimming: Shaping grooves for the heads in both ends of the staves using a cooper's hammer and croze
Contouring/Trimming: Cutting the head to the correct diameter
Setting in: Positioning the heads on either end of the barrel
Preparing the bung hole: Drilling and charring the bung hole
Traceability: Each batch of oak wood is traceable: origin, splitting date, and seasoning time
Quality control: Leak test
Hoops: Positioning the hoops
Finishing: Planing the heads and bevels
Marking: Laser engraving
Dowelling: Attaching reinforcing battens, shaped using a cutter, to Bordeaux barrels
Wooden/osier hoops: Fitting chestnut hoops bound with osier
Finished barrel: Barrel ready for shipment
