in our car we have alexey senelnikov, the creator of the telegram channel “wine and people”, what is this? this is a community of passionate people.

well, daria, we are going to meet the youngest winemakers in russia, this is the levkadia valley, one of the best modern wineries, not only do they make amazing, perfect wine, but... they also produce amazing video makers here, many have worked here and received a real start in life, here is one of these stars, olesya avilova, 28 years old, makes the most famous sparkling wines in russia, i work here for seven years now, i came here for an industrial internship, then they made me a job offer, i ended up in a production...

depth of 24 m, our tunnels are divided into northern and southern parts, we are now in the northern part, where the temperature is constant 14°, in the southern tunnels the temperature is 12°. let's go further, well, our length of these tunnels is 3 km and every day the winemaker lesya goes around them, right? yes, of course, this is

my duty, that is, every day i start my rounds in the morning, see how it goes process of aging and storing sparkling wines. this particular wine is atimelion from the twentieth year, you will see it next year, but for now this is a temporary cork, you see, a cronin cork. semelion is generally our exceptional wine - this is our beginning, the starting point, which is precisely the greek translation, therefore. this wine was created by a large team, also with the help of the french team, of course, we bring something of our own, we experiment, in principle we need to choose the right harvest day, that is, we are in the vineyards there several times every day, well then we are monitoring everything, how maturation is progressing, there are no diseases. where

does the desire to become a winemaker come from? it’s just hard for me to imagine a child who suddenly decides: i want to become a winemaker, especially since we shouldn’t try wine as children. well, for me it was purely by chance, that is, after the eleventh grade, when we already consciously make a choice into some particular profession, and my gaze fell on the kuban state technological university, namely the department. technique, winemaking technology for fermentation production , that is, i was somehow interested in this, i really loved chemistry, it was one of the specialized subjects, in the third year, when we had already started going on practical training, i just got to the site soukdr, i had an internship there, and then the very thing that was supposed to happen happened there, that is, this is immediate madness, these are burning eyes, this is... insane interest,

tell me about some of the most difficult problems, maybe maybe these are the owners you came up with some idea or decided to grow a special variety of grapes, and for you it was a direct challenge, the first was probably so... the challenge was the spots, that is, we are like a classic traditional technology, here , well, let's do it stained , what is stained, stained, well, this is the old-fashioned method, this method is ancestral, when the fermenting wort, that is, the primary one, yes, when it ferments to a certain sugar in a container , bottles and directly ferments there in bottles, of course we had there is a base there, we knew how to do

it, you see these emotions that people like, there are even some awards, that is, this is what we do, that is, this is that courage, this is pleasure, not because i just like it, but because it exists, well, someone else likes it, and people get this pleasure, also our sparkling wine is there, when you are present at some kind of holiday, a celebration of something important for these people, well, it seems to me, that’s the best buzz . where did these young winemakers come from? they are already children of winemakers who are developing their

economy, or these are people who initially came to make wine there after college, because they are interested in it, the fact that it is very interesting to them is unambiguous.

this is one of the oldest oak trees in the krasnodar region, it is 600 years old, and it gave the name

to pavel tsvetkov’s relic winery, in fact , his vineyard is located here, and this is also the habitat of the red book turtles, and nikolsky, we just played on this. we tried to play with this in our labels, on one line of labels we have an image of an oak tree, on the other there is a turtle so pretty, now we are in a somewhat unique place, because i don’t know where else this exists or not, someone took it, moved it, created it, we had a piece of land that was on a slope, on a slope, slope angle. did not allow us to process it with technology, we decided to make terraces here, but the terraces are not like some kind of cultural ones, yes, but so that they are as authentic as possible and we planted grapes here not

as standard under a trellis and wire, only for manual processing, here we have there will be a gable formation, this is the so-called formation, and which was used... in europe, when there was absolutely no trellis, no wire, nothing, this is when a small tree is grown from grapes, it seems to bear fruit as a separate standing bush. we received a license in the twenty-second, well, in fact, i was engaged in the restaurant business, that is, i still have several restaurants operating successfully throughout the country, and not only in moscow, we go and look, yes, everything is beautiful everywhere, we admire it, we like the aesthetics of this rural life, vineyards, as a rule , it was all outside... borders, yes, i wanted to do something the same here, so that people could travel, relax, enjoy

domestic wine, and, well, be glad that they live in this country. well, let's start processing, guys, ah, you get up here sorting, and then you hand over the boxes like you're tall and strong. this is the very initial process, but it does not consider growing and harvesting grapes, but the so-called processing, these are students of the anapa agricultural college, faculty fermentation of the future winemaker, who here with us from the very beginning comprehends the cans and processing of wine production. it’s quite interesting for me here... to know how this all happens, how alcohol is produced and so on, this is generally an interesting topic and plus

it is developing very well, my grandparents were engaged in home brewing, so i think that’s it it started precisely from this, i became interested in this topic at about 15 years old, at the same time i entered a technical school, i entered from pskov, that is, from a different part. business, what a cool thing, there has been a very big problem lately about personnel for

wineries, people did not come, there was no education, but now the profession is in demand, a lot of people are needed, and people must be qualified, first of all understand not only have theoretical knowledge , but also practical experience, the faculty is called: in general, in russia, a winegrower and a winemaker are different people, but it is in this university that they are going to combine these professions, as in europe, for example, an enologist, so here they teach how to grow wine , and how from these grapes, then make a drink, and a lot of people learn. there are generally 60 people in the network, but it is divided into two groups, in my viticulture group there are 30 people in winemaking, and

why did you choose this faculty, well , i know that you have a dynasty, it turns out that your dad is a winemaker, well, winemaking is contagious, i ’m already in the dionysus club, we have a dionysus tasting club - there is one at the kuban state university, where we attended several tastings, we appreciated the wine. the last meeting was cabrina savegnon , we were evaluated by the dean of the faculty, who created his own club tastings, where we try different wines from cheap to expensive, there we identify aromas, tastes, and, accordingly, about the diseases of wines that may arise. so what is this? this is the juice of the anteymagachsky variety, which

has just been squeezed out of a press, is it alcoholic or not, no, it’s just juice for now, you can try it, it’s so sweet, yes, that is, this variety is so sweet, well, about 22 sugar, not yet we did an analysis after the container, and what kind of wine would be made from it, ideally we plan to make a semi-dry wine, yeah. this should be sold separately, it is very tasty, in fact, yes, that’s what it’s like. juice , we get this kind of wine, and we are now in the laboratory, where the wine technologist, andrey, also a very young specialist, will explain to us what is happening at the winery, well, andrey, i’m also like an intern, and explain to me what you are doing here , the way you explain this to the trainees, at the moment we are in the laboratory, where all

the tests are being determined, specifically now we have the antimorachsky variety, semi-dry-pink, we will do pro... carry out tests to determine the tetrads acids, residual sugars, residual gray wine. for example, yesterday the day before yesterday i was taught how to do road routing - this is a very important topic, and of course i am grateful to all the winemaking employees for sharing their experience with me and other trainees. andrey, well, you are a winemaker technologist at the relic company, how did you, at 22 years old, manage to become

a winemaker for an entire estate? i became interested in winemaking when i was 12 years old, that’s what i’m interested in. there was also a father, he was, my grandfather was a veterinarian, he made wine, my dad was a pilot, he made wine, and without imagination, i immediately went straight to becoming a winemaker , they made wine as an amateur, as an amateur, i graduated from the anapa agricultural college with honors, well, i started convocation, did an internship at different wineries, started my work at the age of 16, i also worked at different factories, first as a laboratory assistant, then wine processor, then assistant winemaker. what do you have at your winery now that you are proud of, maybe something that you think you succeeded in doing, as a creative person, how it was created with your participation some kind of thing. well, we have rare varieties, these are the firstborn of magarych, antey magarachsky and december. these varieties have been on the vine for more than 30 years, but the december

one can probably be singled out, because how many wineries have i worked at and talked to winemakers in general, no one... even knows about this variety, this is still a soviet selection, we have it ourselves only 50 acres, that is, this is a unique variety that i have never seen anywhere, i would like to open my own winery, if i had the money, then it is possible, but otherwise it is very expensive, very difficult, it is necessary hire knowledgeable people, and unfortunately there are very few of them now. there is no doubt that current students of agricultural universities and colleges will be in great demand. new farms appear every year. so in 2023 , this mizyp estate entered the market , named after the river that flows nearby.

last season, a young but already very experienced winemaker, vladislava mosina, joined the company. this is the sapiravi grape variety, this is a georgian autochthonous variety, and this is planted in 2019, last year, in the twenty-second, this was its first harvest, when we collected, this year we are processing it for the second time, it is very interesting, sweet, yes, and i really like the results it gives. specifically, the winemaker already makes a decision on how and how he can get a certain wine from a specific grape, of course, requests at different wineries happen differently, sometimes the sales manager can also give, that is , what sells best, what wine, now more

in demand, i myself am from the city of sevastopol, my family has always had a culture of drinking... wine, my parents were interested, they always chose good things, and i became interested in how to make this good thing, and thus i slowly began to immerse myself and realized that this was my calling. how free are you in your creativity, how free is a winemaker in general in creativity? everything always depends on weather conditions, that is, sometimes it happens that the weather dictates its own rules, for example, in the twenty-first year it was a very rainy year, and if you wanted to do. powerful body red, you couldn't do it simply because you didn't have possibilities for this. winemaking has a million options, you can create as many as you have. i don’t know how much imagination you have, and you can experiment with barrels, with aging, and working in a press, or

macerate separately, for example, white grapes, you can age them on the lees, before fermentation, you can age them after, i really like it just when they say that i like this wine and i want to return to it, the most important thing is when, first of all, i want to do it. another one a sip, not just to try, but to really taste it, when you want to return to wine, and they tell me that i changed my opinion about russian winemaking due to this wine, and i want to buy this bottle again and return to it again him, and this is the most important praise. we are traveling through the krasnodar region, what are the peculiarities of kuban winemaking and what trends do you see? well, in fact,

kuban, kuban winemaking is different, if you take two large regions, kuban-crimea, it differs in that there is more industrial winemaking, there are large plots of wineries here, vineyards there. well , the largest in europe is located here, let’s say, but here is kubal vedro, well, 13. 900 of them are fruit-bearing vineyards, this is an incredible force, even relatively small farm plots, they are still either 30 hectares or 50, at first it was for me surprisingly, i also didn’t understand everything about the winemaker. exactly like in technology, yes, when they told me, it was a bad year, and we didn’t release this wine, well, i can’t imagine that before

it sounded like that, because you have to fly there like a corpse, why release the wine, yes, because you have plans, now the winemaker says, we can’t release this wine, because our reputation will suffer, you know, that’s what it sounds like, young winemakers, right away the following question probably arises in the minds of some of the viewers: what time did they start drinking? well , i think they start around 9:00 in the morning. the winemaker’s responsibilities include daily tasting of the wort, which

arrives every day. in total , today we taste about 130 per day. samples. there is no weekend season, every day, my working day starts at 5 am , i get up, at 7:30 i am at work and go home, well, not before 9 pm, and so on for 2.5 months, the day feeds the year, why is this such creative work , that you can miss the very time when you need to pick a berry, yes, in fact, for wine at this time there is a certain moment, this moment, well, i would call it... now, tomorrow you will not have the opportunity to interfere with this product, help it be born the way you intended it, just like that winemaking doesn’t come, you need to love

it, you have to love what you do, you really need to love it, we are one of the largest wineries in europe, today the area of ​​fruit-bearing... vineyards is about 9,200 hectares, at present time is going on to establish new vineyards , i came to the company in 2015 as a technologist and with some experience, it was small, but nevertheless it was, during my work i reached the position of production manager at the oenology center today, and the company is quite open to young professionals. we started a large student project in 2017. this year

, about 140 people completed internships at the enterprise, this is a huge scale, and for each of them there is an opportunity to stay, well , here we see our new young generation, which will come in a few years in the position of technologist, this young generation makes a certain contribution, it moves... in general, winemaking, the industry helps to develop certain new processing methods, technologies, that is, a fresh look at winemaking. now we are with you at the grape acceptance and unloading site, crushing and pressing department. we currently process about 2.0 tons of grapes in 12 hours of work. and this

is an absolute record, some wineries do not process so many grapes even during the processing season. artyom, you are 32 years old, and you are the only winemaker for such a large estate. what is wine? wine is the emotion that you get after taking a sip, this is the emotion that is transferred from the wine to the consumer, and from the consumer.

to whom: you take a bottle of wine that you regularly drink with guests, and which you can put on the table, and it will be presentable and non-humiliating for you, but put the bottle empty, pour it into our products, and give feedback, what do you think, in literally, probably, one and a half - two months later she got in touch with me, i left my personal contact, and when she opened the cards she showed what kind of bottle she really was... she was sawing into a bottle of imported wine, everyone was surprised, so i’m probably very happy and proud that i managed to literally 10 people, but to infect, infect with russian wine, they appreciated this level of quality, yes, today is hard, yes, today is difficult, but tomorrow this bottle will be on the table of our consumer, they will remember you with a kind word, they will drink russian

wine, thank you... great success to you, well this is generally a magnificent color, i think it’s great too, well sweet, hitler demands the destruction of soviet troops in...

on the first day of the new year, vladimir putin held two meetings with participants in a special military operation. the president received the fighters in novoogoryovo and also visited central military clinical hospital named after vishnevsky. natalya solovyova will tell you what topics were discussed. vladimir putin arrived at the vishnevsky hospital on the first day of the new year. participants in a special military operation not only undergo treatment here, but also undergo rehabilitation. thanks to unique equipment and techniques, fighters are literally put on their feet. our apparatus, the skeleton, the first steps, our wounded begin to make a tour of the medical cluster here, the head of state was given a tour of the state secretary, deputy minister

defense we went in half.