Materials

Our wood undergoes a rigorous selection process and comes from the best oak forests.

Company “Rumi MND” Ltd. works with selected tree wood from South Balkan Mountains which is a relatively large source of Quercus petraea – Winter oak.
The main factor for the characteristics of the oak is moisture of the soil, which determines the speed of growth of the tree, and hence its structure.

Slower-growing forests are a source of oak with a fine structure. This affects the content of tannin and vanillin and imparting them during the process of wine maturing in the barrels. In terms of spices, age and height of the tree are also important.

Toasting process

The Oak impact on the wine maturing is determined by 4 main factors:

Oak species  / Drying and seasoning / Method and rate of toasting during the making of the barrel

Of these factors, the greatest influence on the change oak nature plays the burning process. Thus it becomes the most important factor affecting the flavors of the wine.

The traditional method of toasting is related to using open fire from wood logs. During the toasting, when the barrel is heated to a certain temperature, different flavours are formed as the heat penetrating the staves, releases components located at various depths in the wood. The surface temperature of the boards, the timing, and the degree of toasting are influenced by the duration of the seasoning.

Studies confirm that the tannins are most sensitive to heat and easily broken. With further increase in temperature, the sugars contained in the timber start to caramelize, thus transforming the flavor of the oak tree into a sweet aroma of spices. Then the lignin decomposes, which results in the vanila flavour. The so called “smoky” flavours are achieved at higher temperatures and higher degrees of toasting.

The stage of toasting is crucial in the barrel manufacturing. This stage modifies the physical and chemical composition and the structure of the wood. We control everything during this process: colour, flavor, temperature, duration, flame intensity, which guarantees the results our clients need- a high quality barrel.

LIGHT TOAST (L)

This type of toasting brings out the fruit flavors from the wood surface. Its implementation reduces the vanilla component and develops fresh fruit aromas.

This type of toasting is suitable for the white wines, primarily Chardonnay.

MEDIUM TOAST (M)

In this type of toasting the fruit aroma is dominant. MT is a combination of appropriate heating and extraction of different flavors of the wood, as the end result is a succession of aromas of sweet oak and a complex flavor notes of toasted spices, caramel, vanilla and chocolate.

Appropriate for most red wines, which do not require a significant contribution of tannin and have balanced interplay of flavors and grapes.

MEDIUM TOAST+ (M+)

MТ+ toasting gives the wine a rich and intense flavor, more in depth baking achieves richer taste of vanilla, chocolate, mocha and spices, ignoring for the most part the impact of tannins.

Suitable for thick and flavored wines, characterized with balanced oak influence.

HEAVY TOAST (H)

HT firing is a process in which the contribution of tannins in the wine structure is minimal. This is an ongoing process in which flavors predominate and interact with nuances of smoke, reducing sweet flavors. This type is best for the full impact of complex flavors.

Recommended for wines that express the character of the fruit from the region in which they are produced. Eminently suitable for long aging wines.