[000:00:00;00] and one of these stars, olesya avilova, 28 years old, makes the most famous sparkling wines in russia, i have been working here for seven years, i came here for industrial practice, then they made me a job offer, i ended up in the production laboratory, worked there 2 s2 years as a chemical engineer, and then we got vi. but a technologist was needed, i was invited there, i was just incredibly happy, of course, without hesitation, i agreed, and 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, we have a length of these tunnels of 3 km, and every day the winemaker lesya goes around them, true, that is , yes, of course, this is my responsibility, that is, i start my round every day in the morning, i watch how the process goes storage aging of sparkling wines, this particular wine is atimelion of the twentieth year, you you will see next year, and this is still a temporary cork , you observe, cronin cork, simelion - this is generally our exceptional wine, this is our beginning, the starting point, just the greek is translated, so this wine was created by a large

team, also with the help of the french teams, of course, we bring something of our own, we experiment, in principle, we need to choose the right picking day, 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 in general, i have a desire to become a winemaker, 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 be supposed to try wine in childhood, well, for me it was purely by accident, that is, after the eleventh grade, when we are already consciously making a choice in some particular profession, and my gaze fell on the kuban state technological university, namely the department of technology, technology of winemaking and fermentation

production, and that is, me somehow here i was interested, i just... loved chemistry very much, 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, and did an internship there, and so there 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 about some very difficult task, maybe the owners set some kind of idea? they decided to grow a special grape variety there, and for you was this a direct challenge? the first, probably, such a challenge was petnates, that is, we are like a classical traditional technology, here , well, let’s make petnates, what are petnates, i’m a stain, well, this is the old-fashioned method, this method is ancestral, when the fermenting wort, well then there is the primary, yes, when

it ferments to a certain sugar in a container, bottles and ... directly ferments there in bottles, of course, we had a base there, we knew how to make it there and like traditional sparkling wine, but here it is well, it’s a little different, so there were some experiments, there were immediate difficulties , but we dealt with them, in the end our first stain there was lecuria sauvignon, so that is, our first stain, we made it from the savignon variety, it turned out well, yes, it’s very successful, 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 even like some awards there, that is, this is what we do , that is, this is that courage, this is the pleasure, not because i just like it, but because it is, well, someone else likes it, and people get this pleasure, also our sparkling wine is there when present at some kind of holiday, a celebration that is important for these

people, well, it seems to me , this is the best thrill. where did these young winemakers come from? are they children of winemakers who are already developing their own farms, or are these people who originally came to make wine there after college because they are interested in it, the fact that it is very interesting to them 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 rockstars, listen, they really are like rockstars, their fan groups now exist in the literal sense, let it be

intelligent people who love them there, but they meet them in different cities , take autographs from them, take interviews, ask about life, they really became mega-popular, but in the 2000s, the beginning of 2000, and uh, that’s how the first ones appeared, let’s say, such chateaus, yes, here they are like in france, where the result depends on one person, students who studied at borodiculture faculties or some agronomic departments, yes, they suddenly began to do internships at these very modern, very emotionally charged, let’s say, wineries, which were previously just there wasn’t, well, here there is state support, finally, of course, in fact, they all talk about it. that those same subsidies for growing seedlings, other various assistance, for equipment, for excise taxes, it certainly allows you to survive, yes, not to survive, but to live, in principle,

to organize your economy normally. 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 red book turtles, and nikolsky, we just played on this, tried to play on this in our labels, on one line of labels we have an image of an oak tree, and on the other there is a very cute turtle, now we are in a somewhat unique place,

because i don’t know if something like this exists somewhere else or not, someone took it and was inspired to create it, we had a piece of land that the slope, the slope, the angle of the slope did not allow, but to process it with technology, we decided to do it here terraces, but not some kind of terraces... there are cultural ones there, yes, but so that they are as authentic as possible and we planted grapes here not as standard under a trellis and wire, but only for manual processing, here we will have goblet shaping is the so-called shaping, which was used back in europe, when there was absolutely no trellis, no wire, nothing, this is when a small tree is grown from... it is necessary and 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. 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, and , as it were, be glad that they live in this country, well, let's start recycling, guys, anti get up sorting here, and then submit boxes, like... tall, 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, the department of fermentation, the future winemaker, who have been here with us since the very started comprehend the basins, and the processing of wine production. i’m quite interested in finding out how this all happens, how alcohol production is going and so on, this is generally an interesting topic plus... that it is developing very well, my grandparents were engaged in home brewing, so i think it all started it was from this that 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 another part of russia, completely, i was attracted by the presence of vineyards in anapa, and also a technical school with the latest equipment in the field of winemaking.

when you became interested in this, how did your parents react , maybe your friends too, because well, for the pskov region, as i understand it, this is something very exotic, very, my parents reacted very well to my great kindness, my friends very much we were surprised, wow, you will be a winemaker, how cool, a very big problem lately has been personnel for wineries, people... didn’t 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 horticulture, viticulture and winemaking, 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, let’s say, this is an oenologist, so here they teach how to grow wine, and how to make a drink from these grapes, and a lot of people study, there are 60 people in the faculty, but it is divided into two groups, in mine group viticulture winemaking 30 people, 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 agaric university, and there i attended several tastings, we evaluated the wine, uh, the last meeting was, cabranon, they were evaluating, we have the dean of the faculty. i made my own

tasting club, where we try different wines from cheap to expensive, and there we identify aromas, tastes, and, accordingly, about diseases faults that may arise, so what? this is the juice of the anteymarach variety, which has just been squeezed out. 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, we haven’t done an analysis yet after the container, and what kind of wine will be made from it, wine ideally, we plan to make it semi-dry, we need to sell it separately, it’s very

tasty, in fact, yes. this kind of juice makes this kind of wine, and we are now in the laboratory where the winemaker-technologist, andrey, is also very young a 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, as you explain it to practitioners, at the moment we are in the laboratory where all the analyzes on wine are being determined , specifically... now we have a variety called antiimorachsky, a semi-dry pink , we will do, conduct tests to determine tetratable acids, residual sugars in residual gray wine, for example, yesterday the day before yesterday, i was taught how to do yeast fermentation, this is a very important topic, and of course, i am grateful to all the employees... for the fact that they share

their experience with me and other trainees, andrey, well, you are a winemaker technologist, in the company of a relic, how did you, at 22 years old, manage to become, uh, a winemaker for an entire estate, winemaking i became interested 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 f i immediately went straight to becoming a winemaker, they made wine like amateurs, like amateurs, i graduated from the anapa agricultural college with honors, well i started from the basics, had an internship at different wineries, started my work at the age of 16 , also worked at different factories, first as a laboratory assistant, then as a wine processor, then as an assistant

winemaker. what do you have in winemaking now that you are proud of, perhaps? something that you think you succeeded in doing, as a creative person, but with your participation some kind of rubbish has been created. 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, here is december, it’s probably possible to single it out, because how many wineries have i worked at and talked to winemakers in general, no one even knows about this variety, it’s still a soviet selection, we ourselves only have 50 acres of it, 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, 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 and colleges will be in great demand, every every year new farms appear, 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 it gives, specifically the winemaker already makes a decision because... how and how he can get a certain wine from a specific grape, and of course, requests at different wineries happen differently, and sometimes the sales manager can give it, that is, what sells best, what wine, now it is 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 there was a 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 for this, winemaking is... 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 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 when they say that i like this wine and i want. the most important thing is to return to it, most importantly, when, firstly, you want to take another sip, not just try, but really taste it, when you want to return to wine, and they tell me that i have changed my opinion about russian winemaking for this wine, and i want to buy this

bottle again and again and come back to it, this is the most important praise. we are traveling through the krasnodar region, what are the characteristics of the kuban winemaker and what trends do you see? well, in fact, kuban, kuban winemaking is different, if you take two large regions, kuban and crimea, it is different in that there is more industrial winemaking here, there are large plots of winegrowers, vineyards there, well, the largest in europe, for example, is located here , yes, here is a cube bucket,

well, 13. 9,000 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 a surprise for me, i also didn’t understand everything about a winemaker, specifically in technology, yes , when they told me, it was a bad year and we did not release this wine. well, i can’t imagine that this would have sounded before, because you have to be dead to release the wine, yes, because you have plans and that, but now the winemaker says, we don’t want this wine we can release it, because our reputation will suffer, you know, that’s what it sounds like, young winemakers, the question immediately arises , probably from some of the viewers, what time did they start drinking, well, i think

they start at 90 in the morning. the winemaker's responsibilities include tasting. and daily tasting of the wort, which comes every day, and in total , as of today, and we taste about 130 samples per day, there are no weekends, and every day, my working day begins at 50 in the morning, i get up at 13, i’m at work and i'm leaving home, well, not earlier than 9 pm, and so on for 2.5 months, a day, feeds a year, why, this

is such a creative work that you can miss the very time when you need to pick a berry, yes, actually, uh, for wine at the moment , 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. winemaking doesn’t just happen, you have to love it, you have to love what you do, you really have to love it, we you are located in one of the largest wineries in europe, today, the area of ​​fruit-bearing vineyards is about 9,200 g. new vineyards are currently being planted.

i came to the company in 2015 as a technologist and with some experience, it was small, but nevertheless, during my work, i reached a position in production at the foreign science center and the company is quite open to young specialists. we have begun. large student project in 2017 , about 140 people completed internships this year 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 in a few years will come as a technologist.

this young generation makes a certain contribution, it moves winemaking as a whole, and the industry helps to develop certain new processing methods, technologies, that is, a fresh look at winemaking, now we are at the site for receiving and unloading grapes, crushing and pressing department, we are currently processing about 2,000 tons 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 turn out to be one winemaker for such a large farm, what is wine? wine is the emotion that you get after taking a sip and... this emotion that is transmitted from the wine to the consumer, and from the consumer to the winemaker, this is probably

the energy that charges, tempers you and gives inspiration for a new one. and new achievements and exploits, being at the same exhibition in moscow, i was at a stand at our wine stand, we were presenting our wine, and a girl comes up and she says, well, i simply can’t afford to put wine on the table for one and a half, 2,000 rubles, i say, okay, do it differently, you take a bottle wine that you regularly drink with guests, and which you can put on the table, and it will be... for you, and put an empty bottle, pour it into our products, and give feedback, what do you think, literally probably , one and a half to two months she left contact with me , left her personal contact when she she opened the cards and showed what kind of bottle

she actually sawed into a bottle of imported wine, everyone was surprised, so i’m probably very... glad 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, and they will remember you with a kind word and will drink russian wine. thank you

very much, great success to you. we will take on this matter, it will be honest

detective. and we continue to talk about the main thing. today, israel has enacted clause 40 ale for the first time in 50 years. signifying a declaration of war. it was last deployed in 1973 during the yom kippur war. the death toll as a result of hamas attacks on israel, according to the state-run kan channel, has exceeded 600 people. this morning , palestinian militants launched 100 rocket attacks on the town of zderat in southern israel. there are casualties among the civilian population, meanwhile, the cleansing of the populated areas