espresso. well it prevents it. so i think this situation did the testing the coming days with the ink collection of all the non state actors. not only augustine or israel, by the way, but in all the regions, the rocks that are 5, it takes on to know it's one us constructing di people look for it's a while going to the barracks. uh, destiny's, the, all the us positions. divisions will be an easy target, especially for you one in support of organizations. sounded very boring professor of international politics marat's us, but i'm thank you very much for your time today. i'm sure we'll have you on the program again as the situation that continues to develop. thank you. that's about for now. money's be discards on the back again, the top of the hour with all the latest news views on analysis, on how to thanks for watching. the

. the beautiful sun soaked vineyards and nestled up mountain breath, taking rolling hills. as a gentle breeze comes off of the surrounding sea, i comic imagery a french wine country. but this is not france. we are in a coupon, rush out on the black sea, where recently they've got the serious about making some world class wants to learn more. the interesting to note this area actually has a history of wine making that helps to create the conditions for the wine industry to thrive here. a router. so is one of russia's most famous, sparkling wives. it's christian dates back to the 19th century.

the george, this is absolutely beautiful. thanks for bringing us out here. there are many places in the world to have hills and never close to the sea. what makes this place abroad? this will stand out as like the place when i see these plays the 1st time i understood that there was something special, some abroad of. so uh, actually now that i know that our place is uh, from, from russia. here we have a combination of uh, as you said, the landscape is the proximity of uh what your legal black see. the customer i'll reach you is origin which can be very cold in winter in very dry and hot in summer . we have the influence of the sea, which here brings us my winter and uh,

i would say as well after, during the ripening time, some fresh or of the temperature of the night, then we can, i mean, some other places. so each it brings to some mike crow condition, micro climate condition. very special. what about that harsh sun? um we know that climate change is affecting the taste of one site. just have been saying that it really is affecting how winds are evolving. does that mean that the sparkling wine is that we are tasting now? are not even close to what we had, let's say a 100 years ago. a locally, i have no idea how was a ton of years ago. i suspect that the in the 100 last year was very many of us power meters, which i have to change is a type of one rather than just the temperature of the the type of uh how's the vines where it could be the, all the winds were either made in the winery has nothing to do comparing to which we do today in which we did in the best. even if 100 years ago started to refers

to step of about also was close to which was made in trump. and at this time, the people who started to plan some vines here, i didn't know what was their feeling, the it's, but i think it was a great idea to put the vines here. well as beautiful as it is out here, a part of making wine and that's the sparkling wine. you have to go down to where the bottles are and then the sellers shall go. take a look, fine print, let's do it. the . so this is fascinating to me, to be down here. can you tell me a little bit about how this one is actually made? and what does the process like? where does the bubbles come from? are they natural?

you know, it's, it's part of a mystery of sparkling wine. here we are in a place where the wind over the sponsoring in the bottom. and actually one of the secret of a good sponsoring one, when it's middle classic is the 2nd fermentation, which happens in these bulk. and which is close to his cups. so it makes that the bubbles remain inside. and it's the things to some use that we didn't, the one with some sugar to create this 2nd according to fermentation, which we call the please the most. and but it's understandable in english as well. and the next, the last point is to wait to wait a certain time to get this from a session and as well to wait some months is not some years to have this interaction between the wine ends. a youth with the typical or total of this to have this. but if you cation, which would a gave to the winds of final taste of fine bubbles, good roma, nice book. it's,

and the behavior a mouse which would be creamy and very dirty. k. hm. what about out and turning the bottles? i know that's important for the process. what is that all about? okay. you mean uh each day they have to be handled when they looked at the way they uh no, no it's uh which we cause of let me ask you. because in the bottles you have some of these can the if we to, if we would take a bottle and we'd see that it's cloudy inside, the sparkling wine has to be clear. so these are the steps where we can bring all the east to one point and it's this reading processing. now we do it by turning by inc. c. 19. and can we to time so they can be sometimes every 3 hours depending if it's made by hand or if it's made mechanically. but it's something which takes in total mex, minimum 2 or 3 days and sometimes can be as well to 2 weeks or 2 or 3 weeks. but

it's to per 1000 this gorgine. what about um, or the age of one, in terms of what's the oldest bottling wine that you have here at the facility? to be honest, about will we have some old bottles, but we are not such focus to make connections. we rather are interested in. that's a normal timing, 5 years for a q the incl yarborough's. it is already a nice time. i would not say that the best. why not all the oldest? for me a very good one can be young. and i even prefer the young one very good to send the old wine. very good. mm hm. well, shall we go see more the winery a deal. let's go. okay, so what determines the value of the wind? what makes a wind expensive versus a coupon?

so the manufacturer has some people consider as well. that's a is the 1st and the guy who is the girl who is making the wind easy looks like you want me to shift the cruise in the for example, i think this is not the critical. it's not to pressure point for me, it's much more with the story of a bronze. for example, i'm, i'll just so it's 160 years. so it's not the stuff to say that the one of these, it cheap line to see times the value of because he has sense such a long time. now i have to ask your friends, you're starting your tree and friends, you've come here to russian to make wine. let me just stay here for so long. i am. it's the right people at the right place with the very interesting projects, the quality level are. i would say higher than they were before, but we up front pressing. and the seen a big fall is for me, very interesting and for that too. so that's why i said the what to do here. you

may not be able to do it somewhere else. so i say it's fine, it's fascinating conversation. thank you very much. you're welcome. said this here's shuttled, the tell them where their philosophy is to bring a little bit of fresh frontier under wash and soil with a little bit of russian sol as well. just check it out. the i know that when you, you 1st started, you waited 15 years until these minds were more mature before you started making one. why is that? what does the age of divine have to do with the quality of the one? you have to go with it, but it was us to not grab the as the grapevines age,

the wine they produce gets better. now this is because older vines have a longer roots reaching deeper into the soil, you plus they are more resistant to whether fluctuations or making them much better of surviving droughts and a lack of precipitation story, which often happens in the summer and before harvest. once the roots are deep enough, so that usually takes about 12 years for a vine growing and one place where the grapes seals and the resulting wine are of a much higher quality level. so the easiest thing so i've read that you do everything you can to prevent the mechanical damage to the grapes. what does that mean exactly? do do everything by hand? hand pick can sort on us. so by chance for double, most of the work we do in the vineyard is by hand. every year we focused on each individual buying at least $4.00 to $5.00 times basically every season as we start on our a manual task. the 1st thing we do is the pruning tone,

which has meant to adjust the expected yields of divine scope, and this is done to every single grapevine. sometime after that, we do what's called a shoot fitting it. this is another way to regulate yield, to keep the vines balanced, and make sure the grapes ripen as evenly as possible. and once we see the grave clusters forming a minute, this is the 1st set face. we look at each vine separately and decide whether we should do green harvest things. you know, this means removing some of the grapes in order to help the whole cluster right. been more evenly harvesting itself is also done by hand. we've picked the grapes and put them in special boxes so that they can be brought to the processing facility in perfect condition and up are free of mechanical damage and on spoils provisioning the

. so for me, consistency for businesses important so that you have the same tradition, the same quality of wines each year. but there's so many things that go into the making of wind the weather and can change the harvest can be bad. how do you get that consistency year after year? yeah, much, cuz that's the, that's what's important and essential is a style of the one. we have an analogy and a wind making professionals to customize this. the wind to creating a distinct style defines the final product that goes to the can see my, my number is not in the y making process. i was tossing all the way back from my work into vineyards. i'd say say our goal is to identify the best conditions and i'm more than that and what you said is absolutely true. as i said, we are in the agriculture world as secondly, so we can have good weather on demand. but nevertheless, we tried to cultivate grapevines, 80 sauce in great them any more than the web with the vine itself. and overall make sure that the high quality of a wind is maintained. yeah, after. yeah, and i mean, i get, i think,

a set of course that doesn't change the fact that there are great is one on the 8th . and then the years where all we can do is maintain high quality and have a surprise. but what about these barrels? what are they made of? what happens to the juice inside them? why are they so important to the one making process? i mean, there's mean, nationality strategies come to play in the final stages of the wind production at the not all wind goes into bottles together, only the best us we edge all wind for about 2 years. this is done in order to add complexity in depth to know also we have over 10 different barrel times, so i'm so some of these great variety is any find an age separately. after that we may blends based on which barrel produced the best result. all how while it adds to the balance and somebody can somebody else are now when we came in we heard music playing and i understand that you play classical music to your wines. what does that do to the process? is that just a gimmick, or does it actually help the wind mature or get a better taste? may say that we believe that's at the corner of our lives is balance and harmony

that the classical music helps us maintain, in a sense of balance and harmony in us. and we believe that one can sense that as well. so the not the shape. mm hm. which music is a little wine like the best? um no, i'm a problem and we've tried different things so far, but we're still exploring them just we use pieces by russian composers such as chide clubs, keep going to most of the game. most of ski. now i know that a lot of people say, do you know your wines? in your opinion, what does it mean to understand a one? i mean, how do you get to that process? they may have the questions. this is a very difficult question. i haven't really been able to find an answer. sometimes i feel like we really understand one way or which sets as often a more inspired frame of mind. you know that most sometimes it feels like one, i'm assessing a new task for that, ma'am. the problem to solve, in order to improve on what you can do though, to adjust something. so to best to understand the people who choose all lines. but if you have machine, the some of the newest wineries here are getting

a modern twist, pan to their impressive architectural designs, catch the eye to scully's, the very good gravitational winery certainly deserves the extra attention. the tote, this place looks fabulous, but not just the looks. you specialize in gravitational winery. quite simply. what is that? a no sound good? yeah, no wineries built in 3 level system and you can see it over there on the top with a great to process the than one level down is one fermentation in storage, and the lowest level is for one barrel angle either. and you've got way the product 1st grapes and one moves along the production process from one level to another using only gravity or was if this helps eliminate any unnecessary stress on the grapes and later the wind, which is good for the quality. and we can adjust the process flow the way we need to them. now. now i know many winds have laboratories, but yours is impressive. we were in there. it's quite clean. interesting. why does

winery need a laboratory love what i thought? yeah. but the laboratory helps us measure certain parameters of the grapes, the juice, and the one to make the right decisions at the right time. occasionally the lab takes samples to monitor the storage and aging of our winds it so that the wind stays healthy and within the desired parameters in your final product. that is, bottle wine is sampled, and tested in the laboratory of the me unless it has the latest equipment that allows us to conduct enhanced tests on about 70 samples simultaneously. and then we got a student that nice now, kind of an interesting question. i guess, i mean it's a beautiful day, it's a hot day, but climate change i've heard is changing the percentage of alcohol in the actual wines. why how and is that a problem for you? it's a chest thing, some of them now, despite the fact that the climate helps increase the percentage of alcohol and winds enough, the trend is actually the opposite. is people want winds. with less alcohol,

nobody wants high alcohol one. so the alcohol plays an important role in shaping the morgan, elliptic and qualities was the man to experience wine makers know how to handle this process. and that, that we work with great funds to slow down the accumulation of sugars and grapes. here we harvest our grapes, not when they reach a certain sugar content level, but when they are technically right or the new skills video is now you are located next to the woods fish nature reserve to which means you have this modern technological facility and nature, right next to each other, is it possible to strike a balance in wine making in nature and technology can yes, now i'm going at that will of course more over we live in tandem in nature and everything that surrounds us as part of us as the most even our seller where the wine h, as in barrels is a recess cut out in russia. it, which allows us to keep the desired ambient temperature without using any electricity that. and the gravitational method that we use allows us to avoid the use of electric comp, saving energy and allowing the product to flow naturally to move by gravity

the which are curial. it is said here that making wine is an art. if this is the case, who is the most important artist? um or sure, yes there. so i believe, and the entire team here believes that the main artist is displacing the nature. the total water of this region is the way it responsible for the quality of the wind we get here. it includes factors like solely elated climate and the grapevines . we planted more than 10 years ago. all these things help create a wine and they provide the basis for quality one, making here the rumor and we, um, really the medium for transforming all the info data we get into the final product

. the glass of wine only was a like other, when you poured glass of wine, we have the beautiful glasses right here. what do you look forward? you look for the color, the look for the past to be the clarity of what are you looking for in a good glass of wine, a split cuz then yeah, whole legal gunner level takes properties of wine are important. where you got any wine tasting stats with the assessment of color and flavor. but then tast monthly, is there a wine lovers, experts and somebody is with more who lee more focus on the taste, making little of the wines cultural flavor. so don't put, in any case, all these 3 components are important and they should offset one another preventing a balance while on. so those, and if you going to have one prevailing over the other to appear when the other way . so we've all heard, let's let the wind breeze a little bit. why does a wind need to breathe? is it a life? i mean, what's the story here? our sugar s, like when we talk about breathing, we mean access to oxygen to why needs oxygen just like humans, if we block access to oxygen during the wine aging process in the bottle,

cuz its development will still last on weight. so that's why small doses of oxygen are needed or especially for the wine aging and oak barrels across thinking small amounts of oxygen get into the wine through woods. because this isn't once the wind is bundled from uh, oxygen enters through the cool, cool, allowing the wind to grow and gain complexity and richness. when you open a bottle of aged wine, you let it brief for some time to a ration helps the wine open up, bringing out it's text you have in the room uh for revealing the complexity of it. ok. so we've all heard about the aromas of winds. each wind has its own specific smell with different notes. some could be leathery, some could be fruity, some could be chocolate. the buttery, even weird things like cab p petrol. where do these come from? is this just our imagination, or is there something really to this a little slow that depends on the solely let me great variety. sure. groups of very complex memories. they contain

a number of chemical elements and mineral substances which later ruined within various flavors and hands to the wind. and we'll switch the great skins, by the way, not the flesh that contain most of the coloring agents in flavor compounds here near alf fermentation and aging. now, cuz the on the lease, owing the notes barrel, i will still transform these flavors some show and you can smell and taste the manual glass of wine on the let's not forget that wine tasting is a very individual experience among people's perceptions of one flavor and taste can be different homework listening. in fact, when 2 people smell the same line, the sensory associations may be very different and what's the worst you should hold . what's here so that the number of new family run end boutique wineries are springing up across the region. one of them is missing a winery, it pays special attention to preserving the taste, the local soil gifts, the wine, but find out more with its founders the indicated,

this is the perfect to setting for a conversation about wine. now you can be considered a garage winery who is a garage east and what exactly do you do here? regardless of the well, the term garage, one is from the bronze, were different from model one making without advanced tools of technology. in this model, the focus is above all on the quality of the grapes would be our top task is grow top quality graves to produce small quantities of our signature, blank screen. and so garage industry is simply refers to the small size of the business side as well. mm hm. now it seems to me that a smaller businesses like yours would have a little bit more room to experiment with what you do. is that true and what kind of experiments have you done here? of business loan them or that's true, will like to experiment with will like to work in our wines a little long. for example, when it makes white wine after the grad suppressed, the juice has to settled to close. the settlement has to form at the bottom. leave

include truth on the top, the juice has done ready to work with what we like to shake it all up and let it settle again because it makes that used to be tricked and taken from uh it gives it more flavor. i mean it, that's one example try another experimental wine. so it is this one right here. you can because an overdone was a for under done brand. so it's a good be important. there's some blood work at this. there's quenching sounds like log log that you make when drinking something delicious and refreshing its alcohol content is low. but i mean, if there isn't a lot of goodly wind producing brush as yet, and it's not so it's one of our signature points to mine yet. so it's true that we have some room for experiment and we'd like to work on each where wines with special care edits weeks to the production technology technology. yeah. mm hm. now i've heard that here. you have a philosophy to try and limit the human interference with the grapes and in the process. what does that mean and how do you do that? most of us don't store the guy, do you used to pay special attention to the great, so we picked the harvesting time with great care because it defines the style of the one a one. that's our philosophy as a motor that

a one major can observe and make time with balance decisions, as also we usually don't mix with different grapes, which means we can showcase all the grapes worked with as their best. and we just, if something were to go wrong, would always be able to mix and make a caution. there's the show come on why makers to if you make a mistake or make a good portion of it, it's just a joke. of course, for the sake of final question, i guess is, i mean the setting is beautiful. it seems fun. does this job for you, joy, and if so, how so dark and yes, of course it brings me a lot of joy from this more than a job. it's a lifestyle. i thought we do a lot of work here. it's a lot of farm work, but it's always gives me joy no matter how hard to work the assessment and the best part most as the result is it will stop. so the, for how this is absolutely stunning. you put

a lot of emphasis on to arrive or otherwise a sense of place, but it's not just about the soil. what exactly is to are talking about the, where they put this thing alone over 50000000, using as not. there was an ocean. well, a walking right now, the 10th of this ocean. after it disappeared, the magnetic rocks formed limestone by soil. but this type of soil is right under our feet. well, this limestone is from that era and a bottle of 50 to 60000000 years ago when the story is there is a line, rich soil is very good for the vine. got cut off at all. so there was significant drops in temperature at night. and the police were under direct sunlight right now to torture on without the window would be very hard special. but at nighttime we have to wrap up because the temperature drops to $8.00 to $9.00 degrees. maybe even though to verify the difference in temperature during the day and at night provides one with the right level of acidity. i mean around, let's say what you are a magic preprocess, maintains your skin. so we get light wrinkled wines from here. and how much is this?

the giving? the one thing i've noticed is that a lot of wineries are proud of their traditions. so that's a big part of the feeling of the business. but you are a new company, a new business. do you have any traditions that you already have started modeling? kevin, we're a small one rate to back up. we already have an established tradition of making a light wind for ourselves in the 1st grapes of why and when we work all day and get very tired. we drink one or 2 glasses of this light wine to get some of the energy bags in russian. we call this wine at the she moved the joke. yeah. and you have no, there is no exact english translations online, but that is our traditional to open each season with this one to perfect. now i know that this is harvest time. um, what is all important about this time? what happens if you get it wrong? if you harvest too early or too late? how important is that for you? uh, cause they do,

we monitor different sections of the vineyard every day. i think this morning hope we got samples from different parts site and testing. she'll go way i see that a p h and other parameters we need to know to make sure we set the right dates for harvesting each kind of great, that's got all of them. that is the key decisions that every winemaker is. it's the ones characteristics will depend on it. dear boy. mm hm. now, there are many different varieties that are famous merlow, cabernet, southern young and all different types of grapes, but you deal with some that are not quite. so i would say ordinary, what do you work with here? i've got to have, you know, looking at the my science background, i think that you need to grow the local great varieties you asked them yesterday. and so we get really good wine for them. you need special here that we all know cabin a from bordeaux on who needs cabin a from a napa, like a good, a good estimate. great wine from local grapes. yes, that's the right thing to do that. the pleasure of mcbride. and so you're not

necessarily a chateau, but how do you distinguish yourself specifically? oh, got the there's them as you can see them. there are 2 small oak trees behind us. and when we planted the videos with him, i told the guys to leave them as on landmark if we also have 2 wonderful pets. cool gaze to entertain all guess more than that so you can get them moved, boost through this fun and the j as well. as a glass of wine, let me try it in a 2 wonderful cool ways of very loving that. and they enjoyed meeting new people at the vineyard and my dear thank you very much. thank you. thank you. so and just a special message from my friends. alexa and carissa, if you do choose to drink, follow your local laws and drink responsibly. news the,

the, the other way law lives across the border brother, printer, what was up at the moment. this was something good. just so basically of course we need your last name was needed read it was can when we used to live in action, we have support for someone who is this,

we would show new people to the the the 16 people are reportedly killed and buildings in good afternoon, is there any bomb hits? the oldest greek orthodox church named garza for civilians, with sheltering from mass strikes, they've been showing everything, even churches and most of our house was built in. so we relocated to the church, but they showed us that the families of those kidnapped to gaza started as a solo to repeat, their 10 grew faster big protest people come here. 247 distorts relatives of some of the $200.00 is rarely still believes to be held hostage by a month to month moist on to secure their release. we want to find the bodies but, but back to death and fall into the hands of how much and waiting for the go ahead.