The damajuana bottle endures as a symbol of winemaking tradition and sustainability

In the mid-19th century, a large glass bottle known as the damajuana became a common sight in wineries and homes across Europe. This vessel, often covered in wicker or straw for protection and insulation, was used to transport and store wine and other liquids. While many today may recognize it as a decorative item or a relic of the past, the damajuana still plays a role in the wine world, with some producers choosing to use it for both tradition and practicality.

The origin of the damajuana’s name is rooted in a story from 16th-century France. According to historical accounts, Queen Joanna I of Naples was traveling through the French Alps when she was forced to seek shelter from a storm in the town of Grasse. There, she visited the workshop of a master glassblower. Interested in his craft, she watched as he created an unusually large bottle by blowing glass until it reached an impressive size. In honor of the queen, the bottle was initially called “Reine Jeanne,” but she preferred the more modest “Dame Jeanne.” Over time, this name evolved into “damajuana” in Spanish-speaking countries.

The damajuana quickly became popular for its practicality. Its large capacity made it ideal for transporting bulk wine, olive oil, and other liquids. The wicker or straw covering not only made it easier to handle but also helped keep its contents cool when moistened with spring water. In many families, these bottles were passed down through generations, becoming part of household traditions.

In small wineries, damajuanas were sometimes stored outside when space ran out indoors. Exposure to sun during the day and humidity at night caused some wines to oxidize, creating unique flavors. This process became known as “sol y serena,” and is still used today for certain types of oxidative wines, especially those labeled as “rancio.”

For much of the 20th century, buying wine in bulk was common practice. Customers would bring their own damajuanas to local wineries or shops to fill them with wine for home consumption. However, with the rise of plastic containers and standardized bottling methods, this tradition faded. The convenience and lower cost of plastic made it the preferred choice for transporting liquids.

Despite these changes, some wineries have returned to using small damajuanas—often around five liters—as a sustainable alternative to single-use packaging. These bottles can be reused many times and help reduce waste. For some producers, offering wine in damajuanas also connects them with their heritage and appeals to customers seeking authenticity.

Today, while most people no longer buy wine by the damajuana, these bottles remain a symbol of winemaking history. They are found in cellars, antique shops, and even as decorative pieces in homes and restaurants. In regions where traditional winemaking methods are valued, damajuanas continue to serve both practical and cultural purposes.

The story of the damajuana reflects broader changes in how wine is produced and consumed. It highlights the balance between tradition and innovation that defines much of today’s wine industry. As some producers look for ways to be more sustainable and reconnect with their roots, the damajuana is finding new relevance—proving that even old bottles can have new life in modern times.