Since ancient Egypt, the containers used to transport the most precious liquids, such as oil and wine, were clay and mud amphorae that, thanks to their two upper handles, were easy to handle. However, their transport was difficult. It was complicated, because they were so fragile that they broke on land, and by boat they were transported in the cellars, covering part of the ground with sand and partially burying the conical base of the amphora.

Since it was not an airtight container, when the amphora contained wine, it oxidized. too quickly and had to be consumed before it spoiled.

It was not until the 1st century BC that C, when the Romans conquered Gaul and realized that the Gauls stored and transported beer in oak barrels, which at that time were very abundant in Europe. Their manufacture was similar to that of ships, moistening and heating the boards to give them the desired shape. And although they used other woods such as beech, cherry, pine or chestnut, in the end they opted for oak. A resistant wood, easy to shape and that gave the wine characteristic aromas, such as cinnamon or vanilla, which came from toasting the wood and enhanced its flavour.

Oak barrels thus became the ideal substitute for clay and earthenware amphorae, and the Romans transported wine throughout the empire.

When trade with the New World was consolidated in the 16th century, oak barrels became vitally important, increasing in size from about 250 litres to 500 and 600 litres.

In Spain, it was the Marquis of Murrieta and Marquis of Riscal who The use of oak barrels for the ageing of wines was introduced in the 19th century.

The use of American oak for the manufacture of barrels did not become popular until the 1950s and 1960s, with the characteristic of having pores more open.

At Bodegas Federico we age our Tinto Federico wines in American oak barrels, where they acquire their unique aromas and unrivalled flavour.

Tinto Federico Roble spends 8 months in American oak barrels; Tinto Federico Crianza matures for 14 months in American oak barrels. American oak barrel; Tinto Federico Reserva remains 14 months in American oak barrels before being transferred to the bottle, where it will remain for another 24 months; and finally, our Tinto Federico Gran Reserva, which is aged for 24 months in American oak barrels. American and 36 months in bottle.