In Japanese culture, Umami is a 5th taste perceived on the palate (sweet, salty, acid, bitter and umami).
Its savoury taste acts both as a connection between the different aromatic elements of a dish, and a flavour enhancer. In collaboration with the Research and Development department of the Charlois Group, we at Tonnellerie Bernard have created a barrel that we have named Umami.
We have effectively harnessed the incredible flavour enhancing quality of oak by working on specifics elections of wood and seasoning the staves using the chimney stacked method.
We wanted to create a flavour catalyst for your wines, capable of emphasising the fruit naturally present in the grapes through this difficult-to-describe sensation known as umami, which gives both succulence and savouriness.
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