[000:00:00;00] and accordingly at that time the winemaker was byland and anneti, i can’t even write it in words, how it was all very beautiful and great, because your first job, imagine, is with a frenchman, you are already his assistant winemaker, then the story began with the soberbash winery with andrey kulichkov, i worked there for 3 years, also as an assistant, and also as an assistant winemaker, it was also a great time, then satera happened to me, and here it’s already... one skull, here’s a completely new story, uh , here the story is such that mm, it’s already on you they look at you as a specialist, ah, here they are already starting to listen to your ideas, apply them to life, and here, uh, very subtly, elegantly they direct you in the right direction, everything

regarding... terouar of the bahcesarai region, here everything goes well with us a quiet line, accordingly, 19 varieties grow here, each variety has its own ripening period, but if you pay attention, yes, sanjuveza, no matter how you can tell from it, yes, this is our technical grape variety, a very large bunch, a large berry , has it already matured or are you still waiting, at the stage of maturation, but how do you you know from the taste that it’s time. it’s just some kind of experience, listen to it a little insultingly, the taste is like this , like a little vitamin, so sour, well, apparently this is necessary, this shows that it ’s worth supporting a little, we don’t just select, we try, we try berries are a must, because the whole laboratory is in our mouth, so sometimes we may not agree with the opinion of our laboratory, which tells us, well , it seems like the grapes are already ripe, we need

to pick them, we say no, or vice versa, they we are told that the grapes are not ripe, and we say that they need to be collected, so, but this is such a mini-story, in fact, the winemaker plays the main role in the enterprise, that is , if the winemaker decides to collect a variety, he collects it, after that , accordingly, harvesting grapes, processing grapes, only then we have fermentation, choice of technology, we look at the process, fermentation, and then... he’s like our little child, nurse and raise him, then send him on his way, so we’re happy what our fans say about our wine. don’t you be upset that not everyone will be able to appreciate this, let’s just say that most of the people here in russia will choose wine, well, firstly, by geographical name there, and it will most likely not be russian, i’ll take it there let's get some new light there,

something else. well, we don’t even have to go far, we come home, yes, i say, we have new wine there, i brought it, they tell me, well, it’s dry wine again, well, that is, the old generation, which is aged, here it is aged on portven 72, there are black eyes, or muscat, fortified, but here it turns out to be light, quiet wine and for them they are not... of course, i will be very happy if in the future, our wine can be bought, for example, well, our russian wine, you can buy it not only on the shelves, for example, there in the crimea or in our southern region, kuban , tell me honestly, read the reviews, there is see, when i get stuck on it , i definitely read it, yes, yes, this is an important story, this is a mandatory story for

a specialist, because here the matter concerns not... of a personal nature, a story about, uh, how you will continue to work with this wine, here i would like to tell our viewers that if you like the product, be sure to write a review on it, because winemakers are really very creative and vulnerable people read all this, and good reviews motivate them to work better, well, probably, like in any profession, before going to crimea , alexey senelnikov and i traveled around the krasnodar region, talked with almost a dozen winemakers, from 18 up to 32 years old, from students in practice to process managers on the largest farms in the country, a separate film is dedicated to them. this new generation of ambitious , creative winemakers is the future of the industry. these last bunches are called stepson bunches. they dialed up the sugar as much as possible, it was really

going well. that’s why no one collects them, and in general, the art of a winemaker is to choose the optimal day when you need to pick grapes in order to maximize the properties of the future drink, which is why more and more young people are faced with... all roads are open, they choose such hard work on the ground, a season of 2 and 2 months , from early morning to late evening, without weekends the opportunity to go remotely, i thought that i’m 25 years old, if now, this is my last chance, if now i won’t do anything significant, well, that’s it, well, in general , you can finish it, get out of this game called life, because well, that means you’re not capable of anything, and it bothered me very much then, but why don’t you shut it down? wine department of the gavras family farm by education cybernetics to magistrate by specialty he started viticulture and winemaking only at the age of 29 in the crimea, most winemakers have no specialized education in the case of me - our family started doing this in

2017, but i did not immediately begin to show interest in it, i joined the project only in 2019. there is a small hotel and restaurant complex on the northern side of sevastopol, and i worked ... in it, and therefore everything was fine, i already rose to the rank of manager there, uh, there were no problems with finances, i was young, everything was fine, so how - i didn’t think about what else to do, but in the nineteenth year, uh, i’m 25 years old, i realized that i had reached a certain ceiling there, and i wanted to develop further, so i started thinking about what else to do, and assessed some of my strengths. my competence, i worked all my life in sales in the hotel restaurant industry, i realized that at that time we already had a one-year-old vineyard, that is, i realized that in 2 years we would have a harvest, in another year there would be wine, at that time i planned to sell wine, at that moment i knew

almost nothing about wine, that is, i knew that wine comes in red and white, i don’t think i even thought about rose, but i collected all my funds, accumulated belongings. i went to study at the samilye school in one of the best in the country in st. petersburg, for a professional course, that is, i came with zero knowledge, but i was so motivated, in general, to quickly integrate and understand everything about the world of wine, that i completed it quite successfully and ended up working in a cult wine bar, why did you want to come back? the time came when it was necessary to develop your farm and having received such having seen the tasting base and there are thousands of stories... such plots , i, i already had a picture of how it should be, i came here with these ideas, what we will do, so we should have a small farm, with

with an emphasis on working with the vine and minimal intervention in vinification, now we are in the vineyard with our armenian varieties, perhaps we are... the only one outside of armenia who has planted, grown and made wine from these varieties, specifically, this is the karmroyut variety, from which we we make our wine karmir, this is ours bestseller, yes, that is, many highly appreciated this wine, it is a cross-cutting variety, its flesh is colored, yes, you see, that is, its juice and pulp are red, and we make it with virtually no contact with the skin, and the wine is everything it turns out equally red, and also we... have about 10% admixture of the white variety , in what year did you enter the market? it turns out, how many hectares do you have bearing fruit at

the moment, yeah, today we have 18 out of 19 hectares bearing fruit , we began the first plantings in 2018, the bulk of them in in 2020, we planted 4 russian, crimean, or rather autochthonous, kakur, this year it began to bear fruit , we released the first wine in 2022 in september, now we make wine on rented facilities, some wineries provide such a service, i wonder how in general, this is apparently also a very crimean story, that wineries are created, as i understand it, purely so that others, well , winegrowers, bring their grapes and make wine, that is, this is generally some kind of special business model that apparently too it’s not like that in other regions, yes, you know, crimea has become such a mecca of original winemaking, yes, this is probably its most important difference from kuban winemaking, of course, there are

two important points here, the first is, of course, the increase in cost, and quite serious, because building such a winery is not cheap, that is, to create such an enterprise you need to make a fairly large investment, so this is an increase in price almost doubling the cost, second, of course, this limits our creative, all kinds of experiments, because everything is naturally regulated there, and the fact is that we don’t really have our own winery yet, unfortunately, because here everything comes down to a certain problem, today, on agricultural land, or rather on farmland, it is impossible to build a building, that is, we are on unfortunately, we currently cannot build a building on our land in order to obtain a production license and make wine here, so

we have to. for this service, but as far as i know, in may of this year, the state duma received a bill on amendments to winegrowers are allowed to build buildings on the land. in fact, the speedy adoption of this law for crimean farms is a matter of survival, in their wine-making project, it has not yet reached self-sufficiency, azat’s family is investing the proceeds from the hotel business, but the tourist season in crimea. did not fully take place. here is a winemaker whom fans recognize literally by his body parts. i recently published a photo that i thought was funny and asked me to come up with funny captions for it. there were dozens of them, but in fact the process that happens here is not so much funny as it is important, i think

andrius will talk about it. yes, you got it, it turned out quite funny, in fact, the process is very important, there is a key factor in the production of wine - this is sanitation, and of course, each container needs to be washed, here behind me, for example, you see the fermenter in red, into which we , we must wash it from the inside, and in fact, in that photo i climbed into the fermenter in order to wash it, clean it, then pour it into it... the wort is already in it and yeast is added, because if god forbid there is at least some hint of a pathogen, then poor-quality microbiology may develop and this will be reflected in the aroma, for example, even we do not use water, local water we use it, i buy drinking water and wash it with it, that is, a container, if we speak in professional language, then i am a recoltant, a recoltant is someone who does not have vineyards, but has... a plant, my plant is not owned by i

own infrastructure, wine equipment, a team, there is accounting, with my legal entity i rented a building, in this picturesque, in this picturesque area, in fact, within the framework of our agreements, i do a completely lucky vinary, that is, i buy a bottle, grapes, i do it myself, i track it myself, all the cycles, and... and actually , this is in order to exist on this site, so i help the guys with wine, and actually, my own wine, my own brand, i also produce here in my equipment, we are together in collaboration with him it turned out that i generally travel a lot, i am constantly

in different parts of the world... but i am fond of various extreme sports and have different hobbies, so i am rarely in one place, i needed a reliable person who would look after the technological i could carefully follow the process of wine production and with which i would have an understanding, so we completely accidentally found ourselves with andlyus, we did not know each other before, our mutual acquaintances introduced us to everything and we began to work. this is an organic certified grape variety riesling. riesling is the king of all white varieties. we respect nature, so we purchase exclusively certified organic grapes. i’m 31 years old, in fact, becoming a winemaker has been a dream since childhood, even though i’m from the city of elektrostal,

which is eastern. but of course, judging by the name, it’s unlikely that vineyards grow there, there are factories, so i wanted to become a winemaker , i studied at the timeryal agricultural academy, completed my bachelor’s, master’s, and postgraduate degrees, and in 2016 i moved to crimea, actually in order to get started, go into winemaking, of course, when i graduated from university, i rented an apartment with grief when i came here, but i always stayed, always tried to get involved in it, learn something new, and so gradually working two or three jobs, i saved up some...

then the start-up capital, the next stage, of course, is the vineyards, of course, indeed, winemaking literally pulls with it - and a huge number of related industries and, like perhaps no other industry, because here you need equipment and machinery, and around winemaking an entire entertainment industry is being built, festivals, gastro dinners, nothing like this has literally happened there yet, i don’t know, it’s been there for about 10 years, now millions of people are drawn into this business in the literal sense of the word, and there is... there is still a request for many changes, for example, we are now we are missing some scientific developments, our own yeast and some drugs, now all this is being actively developed , huge, huge forces are also involved in this, i’ll tell you more, winemakers are even developing domestic architecture, there are a lot of beautiful winemakers

built in recent years, and it was all done by our architects, and three of our wineries were included in the list of the 100 best. winemaker of the world, this olive tree, an olive tree that is more than 1,300 years old, just imagine, this is more than 40 generations of people, this olive tree, and has gone through a lot in the history of this world, is now here, in the center of the wine park, surrounded by beautiful vineyards . here in 2018 we planted cabarnesauvignon and mourved, two very heat-loving varieties, because our vineyard, the southernmost vineyard in crimea, the first wine park in russia on the territory of the five-star mriya hotel is 30 g with its own farm, cheese factory, exhibition areas, tasting

tower and wine library, where more than 500 russian brands are presented. the wine park is not just a wine production, it is a huge number of wine projects that are united by one goal: promoting wine culture in our country. it is very important to attract young people not only to the production of wine directly at the factory, but to the cultivation of grapes, because this incredibly interesting, and to the profession of samelier, to the profession of kavists. my name is elizaveta and i am 26 years old, i started to study wine, i actually fell in love with wine very accidentally, i studied food industry technology at the agrarian university of yekaterinburg, and the truth is that the main profile was more on ural

crafts, ural agricultural culture, products, but viticulture simply did not exist, and although despite this i graduated from the university with a thesis on the topic of modernizing equipment for sparkling wines, for champagne wine and even already went to practice in the new world, a champagne wine factory in the crimea, so when i touched wine, classics, champagne, it really touched me, and i began to think about how to move to crimea, i’m entering the magistrate of sevastopol to manage a winery, this is where my active winemaking life began, i began to develop my first wine. in parallel with my studies at the university, i visited vineyards as a volunteer to harvest the harvest, the first release of my wine was the red wine kobernesssan, i only have 33 bottles, but they were made with such love and such trepidation that they showed a very good result, but then you begin to make some kind of commercial story with wine? unfortunately

no, now i combine two professions, so to speak, samelier is my main profession in the wine park, and that’s one percent. of my time, i try to devote 10% to winemaking, but to fully engage in winemaking, i need not only time, but also finances, this is a very huge investment, and now i’m looking for a project where i can develop, well, that’s how you thought, how much investment is needed to start your own business. fully, as you want it, yes , i was just writing my thesis at the university in sevastopol, it was a business project to create micro wineries in sevastopol, and approximately... if i’m not mistaken, 30-35 million rubles for such a basic a micro-winery with basic

components, this is an estate park in the first place, renting a premises or the premises itself, and i calculated as renting a vineyard or buying a vineyard, but if you invest here also planting a vineyard, caring for it for 3-5 years for the first time, and then more harvesting, wages , this is another plus 10-15 million, there were two ways, either go into winemaking, or go into a story about wine, about the history of wine, communication with guests, also a very important skill in selling wine, and of course, an opportunity came along, the wine park was just opening, in the twenty-first year, and samilye was the one who came here to work, well, i managed to convince someone, maybe the skeptics came, they say, yes well, this is russian wine, i haven’t tried it there, the audience here is still quite wealthy comes, let's be honest, most likely they have been everywhere, tried different things, it happened very often , and... and 70 percent have tried russian wine, they don't really like it, and 30% have already

tried it and are already convinced, that is, i think, after years 5-7 percent will be in the other direction, 70 will already prefer russian wine, and i think that this moment of the appearance of cool, interesting samples for tasting works very well here, and guests are very often pleasantly surprised, especially the frequent story of 90 percent . guests who come with krasnodar region, i try crimean wine, convinced that krasnodar wine is better, they fall in love with crimean wine and take our wine home, and also vice versa, that crimean people were always ready to try only crimean wine, they fall in love with the krasnodar region, that is, often this happens at tastings. thank you very much, elizaveta, we wish you that everything will work out as soon as possible as a winemaker.

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