
Our story

– Year 1990
The company RUMI-MND was established in 1990 in order to produce barrels. Carefully studying the details of the craft to a nicety, over the years we have succeeded in establishing ourselves in the international market with quality and dedication to our customers. We stick by the slogan ‘Everything in this world can be made but not everyone can make it!’.

– Year 2019
And so, for 30 years now, we use the same manner of working. We use modernized and up-to-date technology but, at its heart, the process remains unchanged. Cooperage is an artform and the truth lies in the careful selection and preparation of the wood. Hence, the production of RUMI-MND is proudly ranked among some of the best manufacturers in the world.
Production technology

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.

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.
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 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.