[000:00:00;00] i ended up in a production laboratory , worked there for 2 years as a chemical engineer, and then we had sparkling wine and wine , we needed a technologist, i was invited there, i was just incredibly happy, of course, without hesitation, i agreed, and i worked as a technologist, then the head of the workshop, and now i am 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 move on, okay here we have the length of these tunnels 3 km, and every

day he goes around them. olesya put it on, true, that is, yes, of course, this is part of my duties, that is, every day in the morning i begin my rounds, i watch how the process of aging and storing sparkling wines goes, this particular wine is atymillion of the twentieth year, you you will see it next year, and this is still a temporary cork, you observe, kronin cork, semelion - this is generally our exceptional wine, this is our beginning point of reference, just translated in greek. that's why this wine was created a large team, also with the help of the french team, of course, we bring something of our own , we experiment, in principle we need to choose the right picking day, that is, we are in the vineyards there several times every day, that is, we monitor everything, how

the ripening is progressing, are there any 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 eat after there already in the eleventh grade, when we are already consciously making a choice into 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, it somehow interested me, i really loved chemistry, it was one of the specialized subjects, in the third year, when we already started going on practical training, i just got to the sookre site, and was doing an internship there, and then the same thing happened there,

what was supposed to happen, that is, this is immediately madness, this... burning eyes, this is insane interest, tell me somehow the most difficult task, maybe the owners set some kind of idea, or something like that, decided to grow a special variety of grapes, and for you it was a direct challenge, the first, probably, such a challenge, these were pitnuts , that is, we are like a classic traditional technology, here, well, let’s make spots, what are petnuts, i’m a spotty, well this is the old-fashioned way, this method is ancestral, when fermenting... the wort, well, that is, the primary one, yes, when it ferments to a certain sugar in a container, is bottled, and directly ferments there in bottles, of course, we had a base there, we knew how to make traditional sparkling wine there wine, but here it’s a little different, so there were some experiments, there were immediate difficulties, but we dealt with them, in the end our

first wine there was lecurria sauvignon. therefore, that is, we made our first spots from the savignon variety, it turned out very well and very well fortunately, 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, that is, this is what we do, that is, this is that courage, that pleasure, not because i just like it, but because it exists, well, someone else likes it, and people get it... pleasure, also our sparkling wine is there when i’m present at some kind of holiday , a celebration important for these people, well, it seems to me that this is the best

it’s a thrill, where did these young winemakers come from, are they children... of winemakers who are already developing their farms, or are these people who originally came to make wine there after college, because they are interested in it, because it is very interesting to them. this is unambiguous, because without - this component it is impossible to make wine, well, forget that wine has become fashionable, yes, we are talking about the fact that winemakers have become rock stars, listen, they really are like rock stars, they have fan groups, now exist directly i mean, even if these are 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, the first ones appeared , let's say such a chateau, yes, just like in france, where the result depends on one person, students who studied

typing departments or some agronomic departments, yes, they suddenly began to do internships at these very modern, very emotionally charged... . let's just say, wineries that simply didn't exist before, well, there is also state support here, finally, of course, in fact, they all talk about it, those same subsidies for growing seedlings, other various assistance, there for equipment, on 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 oak trees in the krasnodar region, it is 600 years old, and it gave the name to pavel tsvetkov’s relic winery; in fact, his vineyard is located here, and this is also the habitat of the red book turtles, and nikolsky, just... we played up this, we tried to play up this in our labels, on one line of labels we have an image of an oak tree, on the other there is just such a cute turtle, now we are in some kind of at least a unique place, because i don’t know if there is something like this somewhere else or not, someone took the initiative to create, we had a piece of land that along the slope along the... slope, angle of the slope did not allow us to cultivate it with machinery, we decided to make terraces here, but the terraces are not that kind there, as there are cultivated ones, 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 a gable formation, this is the so-called formation, which was used back in the day 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, me still have been preserved, are functioning successfully, restaurants throughout the country, and not only in moscow, we go and look, yes, everything is beautiful everywhere, we admire it, we like the aesthetics there, this rural life, vineyards, as a rule, it was all for border, yes, i wanted to do something

here, the same, 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, anya, you get up here sorting, and then hand over the boxes, how tall and strong they are, this is the very initial process, but not counting the growing and harvesting of grapes, and the so-called processing, these are students of the anapa agricultural... technical school faculty of fermentation of the future winemaker, who here from the very beginning comprehend the cans and processing of wine production, to me

it’s quite interesting here, it’s developing very well, my grandparents made home-made moonshine, so i think it all started from pskov, that is, from another part of russia, completely, i was attracted by the presence of vineyards in anapa, as well as the equipment , your parents reacted, maybe friends too, because well, for the pskov region, as i understand it, this is something like that exotic, very, my parents treated me very well, my friends were very surprised , wow, you will be a winemaker, how cool, a very big problem lately has been personnel for winemakers, people did not come, there was no education, but now. .. and profession

are in demand, a lot of people are required, and people must be qualified, first of all, they must 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, for example, an oenologist, so here they teach both how to grow wine and how then 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 my group there were 30 people who grew wine, and why did you choose this faculty, well, i know that you have a dynasty, it turns out that your dad is a winemaker, well

, winemaking, it’s contagious, i’m already in the dionysus club , we have a tasting club of dionysus, there is one at the kuban ogronological university, i attended several tastings there, we evaluated the wine, the last meeting was cabrana savignon, they evaluated it, our dean of the faculty made his own tasting club, where we try different wines from cheap to expensive and we are there we identify aromatics, tastes, respectively, about diseases of wines that may arise, so what is this? this is sortanach juice, which has just been squeezed out of a press, is it alcoholic or not, no, it’s... for now it’s just juice, you can

try it, it’s so sweet, yes, that is, this variety is so sweet, well, about 22 sugar, bye we haven’t done an analysis after the container yet, but what kind of wine will be made from it, ideally we plan to make semi-dry wine, yeah, well, this should be sold separately, it’s very tasty, in fact, yes. this is the juice that comes from this is the wine, and we are now in the laboratory, where the winemaker-technologist, andrey , also a very young specialist, will explain to us what he has consumed, and explain to me what you are doing here, as you explain this to practitioners, at the moment we are in the laboratory , where all analyzes of wine are carried out, right now we have the anti-imorachsky variety, semi-dry-rosé, we will

do and carry out determination tests. for example, yesterday the day before yesterday i was taught how to do yeast wiring, this is a very responsible topic, and of course i am grateful to all the winery employees for sharing their experience with me and other trainees. 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 father was a pilot . made wine, and without imagination i

immediately went straight to work as a winemaker, they made wine like in different wineries, i started my work at the age of 16, i also worked in different factories at first a laboratory assistant, then a wine processor, then an assistant winemaker, what now - at your winery there is something that you are proud of, maybe something that you think you succeeded in doing, as a creative person, how with your participation some kind of... then with? well, we have rare varieties, this is the first-born for more than 30 years, the december one can probably be singled out, because how many wineries have i worked and generally talked to winemakers, no one even knows about this one... this is still a soviet selection here they themselves have only 50 acres, that is, a unique variety that i don’t see anywhere, i would like to open my own winery, if i had the money, it’s hard, 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 mizi estate, named after the river that flows nearby, entered the market. last season , a young but already very experienced winemaker, vladislava mosina, joined the company. this is the variety sapiravi grapes, this is a georgian autochthonous variety, and this is planted in 2019, last year, in the twenty-second, it was his first harvest when we collected, this year we are already the second, specifically the winemaker is already

making a decision, because how and how from a particular grape he can obtain a particular wine. and of course, requests at different wineries all happen differently, sometimes the sales manager can also give, that is, what sells better, which wine is now the most popular, and i was wondering how to make this good, and so so i slowly began to immerse myself and realized that this is my calling. how free are you in creativity, how free is a winemaker in general in creativity? everything always depends on weather conditions, 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 do something powerful, you can create as much as you have, i don’t know how much you have you have enough imagination, and you can experiment with barrels,

aging, and working in the press or separately macerate, let's say white grapes, you can age them on the lees, before fertilization, you can age them after , i really like it when they say that i like this wine, firstly, i want to take another sip, and not just try, but really taste it, and when i want to return to the 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 return to it , and this... the most important thing is praise, let's go along krasnodar region, what are the features of kuban winemaking and what, well, do you see trends, well, in fact, kuban, kuban

winemaking is different, if you take two large regions, kuban and crimea, it is different in that here... more - industrial winemaking , here are large plots of winegrowers, there are vineyards there, well, here is the largest winery in europe, let’s say, but kubal wine, well, 13,000 hectares, 9,000 of them, vineyards, bearing fruit, this is an incredible power, even relatively speaking small farm plots, they are still 30 hectares of technology, and when they told me it was a bad year and we didn’t release this wine, well, i can’t imagine that such a thing would have been said before because you have to be a corpse to release the wine, yes because

you have plans and this and that, and now the winemaker says we can’t release this wine because our reputation will suffer, you know that’s what it sounds like - young winemakers, the question immediately arises, probably from one of the viewers, what time did they start drinking? well i think that they start around 90 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 per day, there are no weekends, every day, my work day starts at 50 in the morning, getting up at 73 i’m at work and leaving home, well, not... the month the day feeds the year, why is this such a creative work that you can miss the very time when you need to pick a berry, yes, in fact, for wine at this time there is a certain moment , this moment, well, i would call him here now, he doesn’t come, you need to love him, you have 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 . new vineyards are currently being planted, i came to the company in 2015 as a technologist and with some experience, he was well, small, but nevertheless it was there. and during his work he reached the position of production manager for today day of the enology center and the company is quite open to young specialists; we started a large student project in 2007. this year about 140 people completed internships at the enterprise. this is a huge scale and for each of them there is an opportunity

to stay, well, here we see our new young generation, which in a few years will come in technology positions, this young generation brings - a certain contribution, it moves - winemaking in general, and the industry helps - to develop... certain new processing methods, technologies, that is a fresh look at winemaking, now we are with you at the site 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

even process so many grapes for... artyom, you are 32 years old and you turn out to be one winemaker for such a large estate, what is wine, wine is an emotion that you get when you take a sip, this is the emotion that is transmitted from the wine to the consumer, and from the consumer to the winemaker, here this is probably the kind of energy that charges and strengthens you. and gives inspiration for new new achievements and exploits, being at one exhibition in moscow, i was at a stand, at our stand kuban wine, we presented our wine, and a girl comes up and she says, well , i simply can’t afford it, but to put the 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, pour it into our products, and give feedback, what do you think, after literally probably a month and a half or two, she contacted me, i left my personal contact, and when she opened the cards, she really showed which bottle she sawed into a bottle of imported wine, everyone was surprised , uh, i’m probably very happy and proud that i managed to literally 10 people, but to infect, infect with russian wine, they appreciated this level of quality. yes, today is hard, yes, today is difficult, but tomorrow this the bottle will end up 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. the russian representative office in the palestinian

ramala compiles lists of russian cases in the gas sector. the press secretary of the diplomatic mission, aliya zaripova, said that they have already received appeals from our compatriots. meanwhile, the number of israelis killed rose to 700. this was reported by