sydney ends in gaza or dying as record numbers. the . the beautiful sun soaked vineyards nestled up mountain breast, picking rolling hills as a gentle breeze comes off of the surrounding sea comic imagery of 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 wind making that helps to create the conditions for the wine industry

to thrive here. a browser. so is one of russia's most famous sparkling wine. if creation dates back to the 19th century, the george, this is absolutely beautiful. thanks for bringing us out here. there many places in the world that have hills and never close to the sea. what makes this place? eyebrows, the so stand out as like the place when i see these plays a 1st time i understood that there was something special from abroad. so the actually, now that, you know, it's, our place is from, from russia. here we have a combination of a so as you said landscapes, the proximity of what through legal black, see the customer, our region is region which can be very cold in winter and 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 a temperature of the night, then we can have in some other places. so each it brings to some micro condition micro climate condition. very special. what about that? her son um we know that climate change is affecting the taste of one scientists 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. locally, i have no idea how was a ton of years ago. i suspect that the in the 100 last year is very many of us power meters, which i have to change as a type of wind rather than just temperature of the the type of uh how's the vines where it could be the,

all the winds were either made into winery has nothing to do comparing to which we do today in which we did in the past. even if 100 years ago started, the very 1st 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 which was the feeling, the, it's, but i think it was a great idea to put 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 the . so this is fascinating to me, to mean 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 bubble. and actually one of the secret of a good spot. the 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 in that we didn't the one with some sugar to create this 2nd according to the invitation, which we call the please the most and for and but it's understandable in english as well. and uh, so next the last point is to wait to waste certain time to get this from a session and as well to wait some months. is it not some use to have this interaction between the wine and the youth with the typical or total of this to

have this, but if you cation, which would a gave to the lines of final taste of fine bubbles, good roma, nice book it. and the behavior a mouse which would be creamy and very dirty. k. hm. what about 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'll definitely they don't know it so which we cause of let me ask you because in the bubbles you have some of these can that 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 while we do it by turning by $1819.00. it can be 2 times a day, can be sometimes areas 3 hours, depending if it's made by hand or if it's made mechanically. but it's something

which takes in total mx minimum 2 or 3 days, and sometimes can be as well to 2 weeks or 2 or 3 weeks. but it's to prep 1000 as gorgine. what about um to the age of one, in terms of what's the oldest bottling wine that you have here at the facility? to be honest, i'm, i will we have some old bottles that we, uh, nope, that's focus to make connections rather are interested in. that's a normal timing, 5 years for a q. the info. rosie is already a nice time. i would not say that the best wine, all the oldest from me, a very good one can be young. and i even prefer young 13. going to send the old wine. very good. mm hm. well, shall we go see more the winery a deal. let's go with the. okay. so what

determines uh, the value of the wind. what makes one expensive versus a cheap one? so the manufacturer has some people consider as well. that's a is the 1st and the guy who is the girl who's making the wine easy looks like you would need to shift the cruise in the for example, i think this is not the critical. it's not the pressure point for me, it's much more with the story or for brands. for example, i'm, i'll just sort 160 years. so it's not the stuff to say that the one of these, it's cheap line to see times of value because he has sense such a long time. now i have to ask your friends, you're starting your tree and friends, you come here to restaurants and 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 project, the quality level are. i would say higher than they were before,

but we have progressing. and they seem to make for all is for me, very interesting and for that too. that's why i said the what to do here. you may not be able to do it somewhere else. so i stays on fascinating conversation. thank you very much. you're welcome to this. here's chateau. the tell room 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 checking out the i know that when you 1st started, you waited 15 years until these designs were more of

a tour before you started making one. why is that? what does the age of the line have to do with the quality of the one you have to go to? but i was as the as the grapevines age, the wine they produce gets better. but 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, and 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 insidious 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 and also 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 defending. it is another way to regulate yield, to keep the vines balanced, and make sure the grades ripen as evenly as possible. once we see the grave clusters forming a minute. this is the 1st set phase. we look at each vine separately and decide whether we should do green harvesting. so you know, this means removing some of the grapes in order to help the whole cluster ripen more evenly. harvesting itself is also done by hand. we pick the grapes and put them in special boxes so that they can be brought to the processing facility in perfect condition and upper 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 because 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 as the wind to creating a distinct style defines the final product that goes to the can see my, my number is not in the wind 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 so can you? so we can have good weather on demand, but nevertheless, we tried to cultivate grapevines. 80 sauce in great them even 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 a great is born on the 8th. and then the years went, all we can do is maintain high quality and that will suffice. 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 so these great variety is verified in age separately. after that, we made the lens based on which power will produce the best result. all how well it adds to the balance and simply somebody either. 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? mesa times 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 wind can sense that as well. so if you're not the shape. mm hm. which music is a little wine like the best? the problem and we've tried different things so far, but we're still exploring them just we use pieces by russian composers such as dried gloves, keeps going to most of the most of the 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 move in spite of frame of mind, you know that move. sometimes it feels like wind assessing a new task for us as a problem to solve, in order to improve on what you can do to adjust some things to better understand

the people who choose all lines. but if you have machine, the, some of the newest wineries here are getting a modern twist pad is their impressive architectural designs. catch the eye to scully's, the very good gravitational winery certainly deserves the extra attention. the . so 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 in the system and you can see it over there on the top with a greater process. the than one level down is one fermentation in storage and the lowest level is for one barrel angle either and that 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 a winery need a laboratory? i'm 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, so that the wind stays healthy and within the desired parameters. then we don't get our final product that is bottled wine is sampled and tested in the laboratory. but unless it has the latest equipment that allows us to conduct enhanced tests on about 70 samples simultaneously. and then we gotta sit in that nicer 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 in one's 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, electric and qualities that may have experienced wine makers know how to handle this process. and that, that we work with. grape 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 for this new skills video is now you are located next to the wood 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, nature and everything that surrounds us as part of a system us, even our seller where the wine h as in barrels is a recess cut out in raw. yeah 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 pumps, saving energy, and allowing the product to flow naturally to move by gravity, the which accumulate it said here that making wine is an art. if this is the case, who is the most important artist or sure, yes there. so i believe in 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 sewing island climate or, 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 him to them or, and we,

um, really the medium for transforming all the input data we get into the final product . the glass of wine only was a like a when you poured glass of wine, we have these beautiful glasses right here. what do you look forward? you look for the color, the look for the pasadena clarity. what are you looking for in a glass of wine? a split because then yeah, whole legal gun 11, take properties of wine are important where you've got any wine tasting stats with the assessment of color to then flavor. then tast monthly. is there a wine lovers experts and some of the, as with most, who lay more focus on the taste, making little of the ones color, real flavor. so don't put, in any case, all these 3 components are important and they should offset one another, but remaining a balance while i'm so those. and if you don't 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 debris visit a life? i mean, what's the story here? are sugar esla. when we talk about breathing,

we mean access to oxygen to why needs oxygen just like humans of 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 the woods. because this isn't once the wind is bundled him, 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 opened up, bringing out its text. you have in the room uh for revealing the complexity of its bouquet. 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 cat pee, 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 site. looks great variety. sure. groups of very complex marys, they contained a number of chemical elements and mineral substances, which later on in various flavors, enhanced to the wind. and we'll get to the grapes skins. by the way, not the flesh that's contained most of the coloring agents and flavors compounds here. near ralph fermentation didn't aging cause the on the lease owing an oak barrel. i will help transform these flavors some show and you can smell and taste the manual glass of wine on the and let's not forget that wine tasting is a very individual experience among people's perceptions of one flavor and taste can be different from what was now in fact, when 2 people smell the same one, the sensory associations may be very different who can wish the worst research folk . what's yours that i think the number of new family run end boutique wineries are springing up across the region. one of them is missing it winery to pay some special

attention to preserving the taste, the local soil gifts, the wine, but find out more with its founders. nikita, this is the perfect 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, meanwhile, the term garage one is from the fronts were different from model one making without advance tools or technologies in this model focuses above all on the quality of drapes, would be our top task is growing top quality crates to purchase multiple entities of our signature blank screen, so garage industry is simply refers to the small size of the business site 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? are wines a long?

for example, when it makes white wine after the grapes, you press, the juice has to settle. the default settlement has to form at the bottom. leave include juice on the top, the juice has done and 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 taking them. uh it gives it more flavor. i mean it, that's one example. try another experimental wines. what is this one right here? it could be called in over done was a for under done, right. and so it's a good point system blue blue. this 1st question sounds like log log that you make when drinking something delicious and refreshing it's alcohol. content is lovely meant there isn't a lot of good wine producing the brush as yet, and it's nice. so it's one of our sick and she wants to mind. yeah. so it's true that we have some room for experiment and we'd like to work on each wear wines with special care and tweaks to the production technology technologies. yeah. mm hm. now i've heard that here. you have a philosophy to try and limit human interference with the grapes and in the process . what does that mean and how do you do that? as the most of the bumps though,

the idea is to pay special attention to the great service we picked the harvesting time with great care because it defines the style of the $1.00 oh $1.00. okay, that's our philosophy is more of that one major can observe and make time with balance. decisions is also we usually don't mix different grapes, which means we can showcase all the groups works with as their best. and we just, if something were to go wrong, would always be able to mix and make a caution. and there's the show come on. why makers that if you make a mistake or make a good portion, decision joke, of course, for the final question, i guess is, i mean the settings 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 though. 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 is the result is it will stop. so the,

the for how this is absolutely stunning. you put a lot of emphasis on to arrive for otherwise a sense of place, but it's not just about the soil. what exactly is to are talking about the, where they repeated this to me a little over 50000000 years ago. there was an ocean where we're walking right now, the 10th of this ocean. after it disappeared, the magnetic rocks formed limestone by soil. this type of soil is right under our feet. uh, this limestone is from that era and the bottle of 50 to 60000000 years ago when the story is there is a line, rich soil is very good for the vine and got cut off at the also there is significant drops and temperature at nights and the police were under direct sunlight right now to torture on without the wind. it will be very hard special, but at night time, we have to wrap up. if you're not gonna have it, there's a temperature drops to $8.00 to $9.00 degrees. maybe even though to verify the difference in temperature during the day and it annoyed provides one with the right

level of acidity, amine around let's say what you are magic pre closest maintained is good. so we get the light, frankly, winds from here. this is gary in 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 your 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 from the 1st grapes i am far when we work all day and get very tired. we drink one or 2 glasses of this light, one to get some of the energy bags in russian. we call this wine, she moved the choke. you and you've not, there is no exact english translations all night, but that is our traditional to open each season with this one to perfect. now i know that this is harvest time. so what is own part about this time?

what happens if you get it wrong? if you harvest too early or too late? how important is that for you guys? did we monitor different sections of the videos every day? i think this morning we got samples from different parts site and testing. she'll go where it says a t p age and other parameters we need to know to make sure we set the right dates for harvesting. each kind of grapes got told him that is the key decisions that everyone make. you said the winds characteristics will depend on it again because that 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 live, you know, i can have the my science background. i think that you need to grow your local, great variety to ask them. you may have to be a really good wind for them. you need special area 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 i'm going to play here in a private and so you're not necessarily a chateau, but how do you distinguish yourself specifically? oh, got there and there's them as you can see them. there are 2 small oak trees behind us, and when we planted the vineyards, i told the guys to leave them as own landmark if we also have 2 wonderful pets, colgate, to entertain all guess more than that so you can get them moved. boost through this fund energy as well as a glass of one. let me try it. the 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 i look forward to talking to you all that technology should work for people. a robot must obey the orders given it by human beings, except we're so shorter is that conflict with the 1st law show your mind, anticipation. we should be very careful about visual intelligence. and the point obviously is to makes a truck rather than fit the various jobs. i mean with the artificial intelligence, we have somebody in the team and the robot must protect this phone. existence was on

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