A winemaking cooperative is an agricultural cooperative which is involved in winemaking, and which in a similar way to other cooperatives is owned by its members. The members in a winemaking cooperative are usually vineyard owners, who deliver grapes to the cooperative, which is involved in production of wine from the grapes and the subsequent marketing activities.

Winemaking cooperatives are responsible for a significant proportion of the total wine production in many major wine-producing countries, including most of the classical European wine countries, but their importance varies much between different wine regions within these countries. Cooperatives tend to be more important in regions where the wine’s selling price is relatively low and average size of vineyard holdings is small.

While some winemaking cooperatives were established in the 19th century, the majority were established in the early 1930s following the Great Depression.

The advantage to members of a cooperative, in comparison to pursuing winemaking and marketing on their own, consists in pooling resources and sharing costs for winemaking and marketing, which call for costly equipment and technical expertise. There are also other financial advantages, including certain European Union subsidies for cooperatives located in EU countries.

Wines from cooperatives are often allowed to be described as producer-bottled according to the wine laws of the country in question, which is sometimes an advantage in marketing. The French term corresponding to this is mis(e) en bouteille à la propriété, while the German is Erzeugerabfüllung.

Producing and marketing wine on their own is usually not a realistic possibility for many vineyard owners with small holdings. However, being a member of a winemaking cooperative is not the only option available. Selling grapes on the open market, entering into long-term contracts with negociants or other winemaking companies and leasing out the vineyard to certain negociants are other options. The relative attractiveness of these options varies greatly between regions. As an example, in regions characterised by constant overproduction of wine, the market price of grapes is often depressed to a very low level, while grapes in Champagne command much higher prices as long as they fulfill some basic criteria.

In France, winemaking cooperatives are typically called caves coopératives, and produce more than half the total amount of French wine. The first winemaking cooperative was established in Alsace in 1895, although at this time Alsace was part of the German Empire rather than France. Members of French winemaking cooperatives own more than half the total French vineyard surface. The caves have their greatest strength on the Vin de pays level, where they are responsible for about three-quarter of the production. They have been involved in the large-scale switch over of the French wine production from the lower Vin de table category to Vin de pays. Many cooperatives also produce an impressive range of Appellation d'origine contrôlée (AOC) wine.

The total number of French winemaking cooperatives was over 850 in the early 2000s, with an average membership of 160 per cooperative in the 1990s. Cooperatives are particularly strong in Languedoc, Roussillon, Rhône, Provence and Corsica. Some of the more notable cooperatives are also found in Alsace and Chablis.