Taking its name from Japanese, Umami as separate taste was first identified in 1908 by Kikunae Ikeda while researching the strong flavor in sea food broth. He did not recognize any of the other primaries tastes (sweet, sour, salt, and bitter). He called it Umami pronounced "OUMAMI", referred to a pleasant savory taste. Since 1980, it has been proposed as one of the basic taste: UMAMI. UMAMI contributes to the satisfaction and the satiety sensation.
"... After acting for 13 years in the natural wine process, and believing in the great achievements, I celebrate in 2016 the new born UMAMI wine, and the dream comes true...".
Limited Production: 40Hl RED, 20Hl WHITE & 20Hl ROSE.