Our story

– Year 1990

Founded in 1990, RUMI-MND embarked on a journey dedicated to the meticulous craft of barrel production. With a steadfast commitment to excellence, we have meticulously honed our skills and attention to detail, propelling us to prominence in the global market. Our unwavering dedication to quality and customer satisfaction has been the cornerstone of our success.

At RUMI-MND, we embrace the philosophy that “Everything in this world can be made, but not everyone can make it.” This ethos drives us to push the boundaries of craftsmanship, setting us apart as artisans of distinction in the realm of barrel production.

– Today

For over three decades, our commitment to time-honored methods has remained unwavering. While we’ve embraced modern technology, the essence of our process remains steadfast. At the heart of our craft lies the artistry of cooperage, where meticulous wood selection and preparation reign supreme.

Through our dedication to tradition and excellence, RUMI-MND has earned its place among the world’s elite manufacturers. Our steadfast adherence to quality ensures that each barrel bears the mark of distinction, standing proudly among the finest in the industry.

Production technology


Our commitment to excellence begins with a rigorous selection process for the wood we use, carefully sourced from the pristine oak forests of the South Balkan Mountains. Specifically, we focus on Quercus petraea, known as Winter oak, abundant in this region.

The key determinant of our oak’s distinctive characteristics is the moisture content of the soil, influencing the tree’s growth rate and, consequently, its structure. Opting for slower-growing forests results in oak with a finer structure, impacting the levels of tannin and vanillin. These nuances are crucial, enhancing the wine maturation process within our barrels.

In our pursuit of perfection, we consider the age and height of each tree, understanding that these factors contribute to the aromatic complexity and spiciness imparted during the maturation process. At “Rumi MND” Ltd., our commitment to sourcing the finest oak ensures that each barrel becomes a vessel of unparalleled quality and flavor.

Natural drying and seasoning

Natural dehydration stands as a foundational and pivotal stage, profoundly shaping the quality of the materials utilized in barrel manufacturing. This process fundamentally alters the chemical and physical properties of the wooden elements, known as staves. Initially, these staves are inherently rich in tannins and flavors.

Through exposure to the elements for a duration spanning 24 to 36 months, the future staves undergo a transformative journey. Natural dehydration effectively purges them of undesirable odors and harsh tannins while allowing the flavors within the barrel to mature and soften. This meticulous process ensures that each barrel emerges as a vessel of unparalleled depth and complexity, ready to elevate the essence of fine wines to new heights.

Natural drying and seasoning

Natural dehydration is one of the basic and of paramount importance stages, defining the quality of the material used to manufacture barrels, because it radically changes the chemical and physical properties of the wooden elements – the staves. In their raw state they are extremely rich in tannin and flavors. After a natural dehydration, through exposure to the elements for a period of 24 to 36 months, the future staves are purged of undesirable odors and harsher tannins and the flavor of the barrel reaches maturity and softness.

Toasting process

The impact of oak on wine maturation hinges on three main factors:

  1. Oak Species: The choice of oak species profoundly influences the flavors imparted to the wine during maturation.

  2. Drying and Seasoning: The duration and method of drying and seasoning the wood play a crucial role in shaping its properties and flavor profile.

  3. Method and Rate of Toasting: The toasting process during barrel making significantly affects the oak’s nature and, consequently, the flavors infused into the wine.

Among these factors, the toasting process exerts the most significant influence on oak’s transformation and the subsequent flavors imbued into the wine.

Traditionally, toasting involves exposing the barrel to open fire from wood logs. As the staves heat up to specific temperatures, diverse flavors emerge, releasing components embedded at various depths within the wood. The duration of seasoning affects parameters such as surface temperature, timing, and degree of toasting.

Studies indicate that tannins are highly sensitive to heat, breaking down easily. As temperatures rise, the sugars in the wood caramelize, creating sweet aromas of spices. Further, lignin decomposition yields vanilla flavors, while higher temperatures and degrees of toasting result in “smoky” notes.

The toasting stage is pivotal in barrel manufacturing, altering the wood’s physical and chemical composition. We meticulously control every aspect of this process—color, flavor, temperature, duration, and flame intensity—to ensure the desired outcome: high-quality barrels tailored to our clients’ needs.

Here’s a breakdown of toasting levels:

  • Light Toast (L): Enhances fruit flavors while reducing vanilla notes, ideal for white wines like Chardonnay.

  • Medium Toast (M): Dominated by fruit aromas, with a complex mix of sweet oak, toasted spices, caramel, vanilla, and chocolate notes, suitable for most red wines.

  • Medium Toast+ (M+): Offers a rich and intense flavor profile, emphasizing vanilla, chocolate, mocha, and spice notes, ideal for robust wines with balanced oak influence.

  • Heavy Toast (H): Minimizes tannin contribution while delivering complex flavors, including nuanced smokiness, best suited for wines expressing regional fruit character and long aging potential.