[000:00:00;00] not only do they make absolutely amazing wine here, but they also produce amazing winemakers, many worked here , 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 have been working here for already 7 years, i got here for an industrial internship, then i... made a job offer, i ended up in a production laboratory, worked there for 2 and a half years as a chemical engineer, then we got sparkling wine and wine, i needed technologist, i was invited there, i was just incredibly happy, of course, i agreed without hesitation, i worked as a technologist, then as a workshop manager, and now

i’m a winemaker. you and i descended to a depth of 24 m. our tunnels are divided into northern and southern parts, we are now in the northern part, where the constant temperature is 14°, in the southern tunnels the temperature is 12°. let's go further, well , here we have the length of these tunnels. 3 km and every day the winemaker lesya goes around them, really, that is, yes, of course, this is my duty, that is, every day in the morning i start my rounds, i look at how the process of aging and storing sparkling wines goes, specifically, this wine is an otimillion of the twentieth year, you will see it next year, and this is still a temporary cork, you are seeing a cronin cork , similion is generally our

exceptional wine, this is our beginning. the starting point of the greek is translated, so 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 get it right select the day of harvest, that is, we are in the vineyards there several times every day, that is, we monitor everything, how the ripening 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, mm, i want to become a winemaker, especially since we don’t seem to have to try wine in childhood, well, for me it was purely by chance, then there is already after the eleventh grade, when we already consciously make a choice into some particular

profession, and my gaze fell on just... kuban state technological university, namely the department of technology and technology of winemaking and fermentation production, that is, it somehow interested me, i just loved chemistry very much, there was one of the specialized subjects there, in the third year, when we had already started to go on practical training, i just ended up at the saokdr site, and i was doing an internship there, and then the very thing that was supposed to happen happened. that is, this is immediately madness, these are burning eyes, this is insane interest, tell me some of the most maybe be a difficult task, maybe the owners came up with some idea here or there, decided to grow a special variety of grapes, and for you it was a direct challenge, the first such challenge was probably the spotted ones, that is, we are like a classic traditional technology,

here, well, let's make spots, what is petnut petnut, well, this is the old-fashioned way, this... this ancestral, when the fermenting wort, well, that is , the primary one, yes, when it ferments to a certain sugar in a container, is bottled, and directly already it ferments there in bottles, of course, we had a base there, we knew how to make sparkling wine there and how traditionally it is, but here it ’s a little different, so there were some experiments, there were immediate difficulties, but we coped with them, in the end ours was there, that’s why we made our first stain from the sauvignon variety, it turned out well and very successfully, well, this is such a creative approach, so you can’t treat it like it’s just work and when you see these emotions that people like, there are even some awards, then this is what we do , that is, this is the courage, this is the pleasure, not because i just like it, but

because it is, well, i like it. someone else and people get this pleasure, also there is our sparkling, when you are present at some kind of holiday, a celebration that is important to these people, well, it seems to me that this is the best thrill. where did these young winemakers come from? are they children of winemakers who are developing their own farms, or are they people who originally came to make wine there after college? because they are interested in it. the fact that they are very interested in this is unambiguous, because without this component it is impossible to make wine, well, note that wine has become fashionable, yes, we are talking about the fact that winemakers have become rock stars, listen, they

really are the masters stars, their fan groups now exist in the literal sense, even if they are intelligent people who love them there, but they meet them in different cities, take autographs, in france, where the result depends on one person. students who studied typography faculties or some agronomic departments, yes, they suddenly began to undergo internships at these, which simply did not exist before, well, there is state support here, finally? of course, in fact, they all talk about this, that those same subsidies for growing seedlings, other various assistance, for

equipment, for excise taxes, it certainly allows you to survive, but not to survive, but to live in principle, to normalize your economy. this is one of the oldest oaks in the krasnodar region, it is 600 years old, and it gave its name pavel tsvetkovo’s winery is a relict, his vineyard is actually located here, and this is also the habitat of red book skulls. yes, nikolsky, we just played with this, tried to play with it in our labels, on one line of labels we have an oak tree, on the other there

is a turtle, so cute, now we are in a somewhat unique place, because that i don’t know whether something like this exists somewhere else or not, someone took it, moved, created it, we had a piece. which on the slope, on the slope, on the angle of the slope did not allow, to process it with technology, we decided to make terraces here, but the terraces are not like there are cultural ones, yes, but so that they are maximum and we planted grapes here not, as is standard, under a trellis and wire, but only for manual processing , here we will have a goble formation... this is the so-called formation , and which was used back 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 preserved , operate successfully, several restaurants throughout the country, and not only in moscow, we go and look, yes, everywhere everything is beautiful, we admire it, we like the aesthetics of this rural life , vineyards, as a rule, it was all abroad, yes, i wanted to do something the same here so that people could travel, relax, enjoy domestic wine, well and how to be glad that they live in this country. well what, let's start recycling, guys, anti get up here sorting, and then you give

the boxes, how tall, strong. this is the very initial process, but i don’t consider growing and harvesting grapes, but the so-called processing, this... students of the anapa agricultural college, faculty of fermentation, are the future winemaker, who here from the very beginning are comprehending the cans of processing wine production. i’m quite interested in finding out how this all happens, how alcohol is produced and so on, this is generally an interesting topic and a plus it is developing very well, my grandparents were engaged in home brewing, so i think it all started from this, i became interested in this topic at about 15 years old, then i entered... a

technical school, i entered from pskov, that is, from another part of russia, completely, i was attracted by the presence of vineyards in anapa , as well as technology with the latest equipment in the field of winemaking, when you became interested in this, how did your parents react, maybe friends too, because well, for the pskov region, i i understand that this is something so exotic, my parents reacted very well to my great cordiality, my friends were very surprised, wow , you will be a winemaker, how cool, a very big problem, lately there has been personnel for the winemaker, 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, they must understand not only but have theoretical knowledge, but also practical experience. the faculty is called vegetable growing,

viticulture and winemaking. in general, in our in russia, a winegrower and a winemaker are different people, but it is in this university, uh, that they are going to combine these professions, like in europe, for example, an oenologist. and that’s why here we teach how to grow wine, and how to then, uh, make a drink from these grapes, and a lot of people study, there are generally 60 people in the faculty, but it is divided into two groups, in my group, viticulture and winemaking there are 30 people, and why did you choose this faculty, well , i know that you have a dynasty, it turns out that your father is a winemaker, well, winemaking is contagious, i already in the dionysus club, we have a dionysus tasting club at the kuban organized university, attended several

tastings there, we evaluated the wine, uh, the last meeting was cabrennosagnon, they evaluated it, our dean of the faculty made his own tasting club, where - we try different wines from cheap to expensive, and there we identify aromas, tastes, respectively, about diseases, wines that may arise. so what is this? this is the juice of the anteymarachsky variety, which has just been squeezed out of the press, is it alcoholic or? no, no, it's simple for now juice, you can try it, it’s so sweet, yes, that is, this variety is so sweet, well, about 22 sugar, we haven’t done an analysis after the container yet, and what kind of wine will be made from it,

ideally they plan to make wine... semi-dry, well, this should be sold separately, it’s very tasty, in fact, yes, this kind of wine is made from this juice, and we are now in the laboratory, where the winemaker-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 that you are here do, so how do you explain this to practitioners? at the moment we are in the laboratory , where all the analyzes for wine are being determined, specifically now we have the anteimorachsky variety, semi-dry-rosé, we will do, conduct tests to determine titratable acids, residual sugars and residual sulfur. eg. 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 practitioners. andrey, well, you are a winemaker-technologist at the relic company, how did you manage to become the winemaker of an entire estate at the age of 22? i became interested in winemaking at the age of 12, my father instilled this in me, 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 like an amateur, like an amateur, i graduated from the anapa agricultural college with honors, well

, i started from the basics, did internships at different wineries, started my work at the age of 16, and also worked at different factories first as a laboratory assistant. then to the wine processors, then to the winemaker’s assistants, 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 some sort of variety was created with your participation . well, we have rare varieties, this is the firstborn of magarach, antey magarachsky and december , these varieties have been on the vine for more than 30 years, the december one can probably be singled out, because as far as... wineries i worked and generally talked with winemakers, no one even about i don’t know this variety, it’s still a soviet selection and we have only 50 acres of it, that is, it’s a unique variety that i don’t see anywhere, i’d like to open my own

winery, if i had the money, it’s possible, but otherwise it’s very expensive, very difficult , you need to hire knowledgeable people. and, unfortunately, there are very few of them now. there is no doubt that current students of agricultural universities 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 it. this year we are processing it for the second time, it is very interesting, sweet, yes, and i really like the results. he 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 for different wineries, everything happens differently, sometimes it can be given - and the sales manager , that is, what sells better, what wine is 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 always interested they chose good things, and i became interested in how to make this good thing, and so i slowly began to immerse myself and realized that this was my calling, how free are you in 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, let’s say in the twenty-first year there was a very... very rainy year and if you wanted to make a powerful body red, you couldn’t do it simply because you didn’t have the opportunity to do so, winemaking - there are a million options, you can create as much as you have, i don’t know how much imagination you have, and you can experiment with barrels, with aging, and working in the press, or macerate separately, for example, white grapes, you can age them on the lees before images, you can stand it 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, firstly, you want to take another sip, and not just try, but really

try 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 again and come back to him, this is the most important praise, we are driving through the krasnodar region, what are the features kuban winemaking and what, well, you see the trends, well, in fact, kuban, kuban winemaking distinguishes kuban and crimea, it is industrial winemaking, here it is distinguished by the fact that there are more areas.

the winemaker has vineyards there, well, here is the largest winery in europe, let's say, yes, here is kubal vidro, well, 13,000 hectares, 9,000 of them , fruit-bearing vineyards, this is an incredible power, even relatively small plots, farm plots, they are all the same sometimes 30 hectares, sometimes 50, at first it was a surprise for me, i also, well, i didn’t understand everything about a winemaker specifically, as in technology, yes, when they told me, it was a bad year and we didn’t start releasing this wine, well, i can’t imagine that such a thing would have sounded before, because you should be dead there, to release the wine, yes, because you have plans, but now the winemaker says, we can’t release this wine because our reputation will suffer. you know, it sounds like that, young winemakers, the question immediately arises, probably from some of the viewers, what time did they start drinking? well, i

i think they start around 9:00 am. the winemaker’s responsibilities include tasting, daily tasting of the must, which comes every day, and in total, today, we taste about 130 samples a day.

there is no weekend season, every day, my work day starts at 5:00 am, getting up, at 37 i’m at work and leaving home, well, not before 9 pm, and so on for 2 and 2 months, the day feeds the year, why, this is such a creative work, that you can miss the very time when you need to pick a berry, and, in fact, for wine for this period there is a certain moment, this moment, well, i would call it here now , tomorrow you will not have the opportunity to interfere with this product, to help it be born the way you intended it, it doesn’t just come into winemaking, you need to love it, you have to to love what you do, you really need to love it, we are located in one of the largest wineries in europe. today, the area of ​​fruit-bearing vineyards is about 9,200 g. and

new vineyards are currently being planted. i joined the company in 2015 year as a technologist, yes, with some experience, he was, well, small, but nevertheless he was, and during his work, he reached the position of production manager of the oenology center today. and the company is quite open to young specialists. we started a large student project in 2017, this year, about 140 people completed internships at the enterprise, this is a huge scale, and each of them has the opportunity to stay. well, you and i see our new young

generation, which will come in a few years already in the position of technology, this younger generation brings a certain contribution, it moves winemaking in general, and the industry helps to develop certain new methods of processing, technologies, that is, a fresh look at winemaking. now we are with you at the node for receiving and unloading grapes, the crushing and pressing department, we are currently processing about 2,000 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 you get when you take

a sip, this emotion. which is transferred from the wine to the consumer, and from the consumer to the winemaker, this is probably the kind of energy that charges, tempers you and gives inspiration for new and new achievements and exploits, and being at one exhibition in moscow, and i was at our stand, at our stand kuban wine, we were presenting our wine, and a girl comes up, she says, well, i simply can’t afford it, but deliver wine for one and a half. 2,000 rubles per table, i say, okay, do it differently , 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, and put the bottle empty, in pour it into our products, and give feedback, but what do you think, literally, probably a month and a half to 2 months later, she contacted me, left her personal

contact, and when she opened the cards, she actually showed which bottle she poured into the bottle imported wine, everyone was surprised well, i’m probably very happy and proud that i managed to literally infect 10 people, but to infect, to 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, and they will remember you... with a kind word and drink russian wine. thank you

very much, great success to you. i’ve been working towards this all my life, we expect to do it in 10 days, it will be a record, on the verge of possibilities, we are all with him, because he is the only one, at the maximum height, higher, not get up, you'll just fall down like a stone, with the speed of the wind, this is a super cyclone, a killer cyclone, it's like it's chasing you, what do you want, lord.

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