TONEL de madera artesanal para conservar el vino. Fabricación a mano por un experto TONELERO

The winemaking tradition of the Cariñena region has been the basis of a traditional trade, today almost extinct in its artisan facet, which supplied the barrels, pipes and wooden vats to store the wines in the wineries. Manuel Morlanes is the last cooper or pipero who has developed this artisan work until his retirement, using chestnut and oak wood. The manufacturing process of a barrel begins by roughing each one of the "staves" or boards once dry, cutting down its four points with the knife to break its rectangular shape. The revision of the reduction of the staves is done in the "ximén" or fixed plane. The measurement of the curvature of its joint is taken by placing the thumb between the stave and the flat surface of the "ximen". This is forming the barrel. He puts on a narrow and a wide one. To "dress" or assemble the barrel, the craftsman uses an iron ring called the first mold and a stop. Alternating the wide staves with the narrow ones, he completes the unstable body fastened with the mold ring called "belly". The press is a small iron tool with an elongated and flat tip that is used to tighten the earrings. Manuel prepares the bottom of the barrel joining several boards with two-pointed nails called "fitas". A strip of cattail between the boards joined with flour putty guarantees the perfect welding of the tops. We already have the funds nailed down. "Taming" the barrel is the most characteristic process that differentiates the artisan from the industrial cooper. In this phase, Manuel skilfully combines fire and water to be able to bend all the boards without breaking them in the middle. When the wood, already hot, is at its point and has lost part of its moisture, tighten the wire rope with the manual winch, closing the barrel boards. Once the process is finished, the craftsman replaces the wire rope with the mold rings, thus configuring the body of the barrel. Manuel uses the adze to "testorar" or cut the heads, leaving the tips of the boards equal and with an inclination towards the interior or "thrown". No surface is flat, and for the lid to be concave, the head must be negligibly lower on the soundhole and opposite staves than on the side staves. To make the gargles or interior grooves in the heads where the caps will fit, the cooper first evens out the wood with the “stover”. The "galceador", regulated to his will, is the special curved tool that he uses to make the gargles. To make the hoops of the barrel, a strip of sheet metal or strapping cut to size and closed by rivets is used . "Chopping the hoops" consists of tighten them with a hammer blow with the repressor, placing the part that has the rivets on the table that corresponds to the mouth.The rough and irregularly shaped bottoms will be cut to the extent indicated by an open compass with the radius of the circumference inside the barrel. What do you calculate there, Manuel? The six points of the circumference. Since the thickness of the bottoms is greater than the gargle or groove of the barrel, Manuel makes the "nipple" or "sparrow beak" with the blow of adze, lowering the entire edge to fit. The placement of the funds is done with the help of the "screws" that allow them to be inserted into the gargles lubricated with flour putty. This as to the sawyer, to the sawyer wine and to the saw, bacon. To polish the barrel, the normal carpenter's brush and the polishing scraper are used, with successive and skilful passes so as not to make "repels" or splinters in the wood. The body of the barrel is compact with the placement of the adjusted final hoops. "Belly" is the largest hoop in the barrel, and "heads" each of the two that go on the heads. Once the barrel is finished, Manuel makes the hole in the mouth with the auger, leaving it watertight and ready to occupy a place in the cellar. With Manuel Morlanes, already retired, it can be said that a generation of authentically artisan coopers came to an end, who, in the past decades, had strong roots in the Cariñena region. I am Eugenio Monesma, director and producer of the documentary you have just seen. If you liked it, I encourage you to subscribe to the channel by activating the notifications from the bell so you can enjoy the hundreds of documentaries that I already have on the channel and which I will upload weekly.

Channel: Eugenio Monesma - Documentales

Views: 112,238

Keywords: documentales etnograficos, oficios perdidos, tradicionales, cultura, antaño, director, ethnography, documentary, 民族誌, 民族志, 職人, 料理, cuisine, ancient, crafts, history, costumbres, oficios, abuelos, educational, tonel, tonelero, hacer tonel, tonel de vino, carpintero, barrel, barrel making, wine barrel, art, vino, vitivinicola, fabricación de un tonel, tonelería, artesano, artesanía, barrica, barricas, barril, barriles, vinos, wine, Eugenio Monesma, Documentales, artesanal, Spain, Eugenio Monesma - Documentales, españa

Id: 9XAO48BY43o

Length: 12min 28sec (748 seconds)

Published: Mon Jun 19 2023