[000:00:00;00] but i was lucky that the head of the department, technology of fermentation production, this is the same department where winemakers are trained, was my grandfather, and he said, lesh, come study with me, so i didn’t understand what it was all about when i came, i immediately saw 12 different chemistries, and many other wonderful ones. tanya was ahead of me, but probably it was when i wanted to be a winemaker and when i was the first to make wine from this juice, it was after that , i guess, that i realized that this would be with me for the rest of my life, i worked for 5 years at obraud, and approximately - at the end of the work, i had a desire that why not

try to study in france. let’s just say, i’ve long wanted to live in periodel for a while, and thanks to bral durso, i found a university, the university was called , called montpedie supagro, respectively, in the city of montpedie and went to study for six months, uh, but covid started, and accordingly, i had to should i interrupt my studies, by the way , i hope that sooner or later i will finish it to the end, because i went, let’s say so, at... where within two years they have been completed, i’m just wondering how much they are ahead of us, in that sense, we are now saying that our winemakers are just beginning to develop, so you are more immersed in this industry, and if you allow me, i will answer this question in the following way: that the old world or france, italy has been making wine for 300 years, and we have been making it for only 20 years, so give us a little time, and we will definitely catch up and distill it, we have already tried do,

for example, some blind people... confuse and they think that this is france, quite the opposite, that this is russia, when it’s french wine inside, very often blind tastings just show the level of the wine, when you already evaluate the wine not by the picture, but then what’s in your glass, how does the wine you make reflect your character? from the point of view of my approach to winemaking, i am very pedantic, i really love purity, in general you can feel this in my... wines, that they are quite, let’s say, correctly made using technology, first of all, and i am very i like to make bright, fresh fruity wines, i’m probably like that myself, because i always like to be in the spotlight and somehow show off, show my

emotions. we are located in the village of varvarovka near anapa, this unique building belongs to the rocky coast winery, by the way, this is a project of our domestic architect, alexander balabin, and i, for example, came across technologists for the first time when we were looking at how this building would fit into landscape, they used a special model, so... this model, it still stands here, and another interesting point, when alexander discussed this project with customers, he proposed different ones, ala tuscany, ala bordo, but they chose a unique project, this, by the way, is a good example of the development of domestic winemaking helps to develop related fields,

and even architecture. i work on the rocky shore, in 2018, this year i was invited here, it was already a company founded in 2010, vineyards were planted, and such a strategy was chosen that initially the rocky the coast was selling grapes, and in august 2020, the rocky coast of processing, quality is made up of little things, here we have a destemmer, this is the machine that directly separates the berries... from the green comb, what is the advantage of our destemmer, that it works very delicately so we can directly see that if we come across berries that are wilted or that are not fully ripened, they remain on the buckwheat, that is, they do not fall into the container, here we see an image of what passes under a special optical camera, which

analyzes everything that passes under it depends... on the given parameters , at the moment of departure it acts on the berry with an air nozzle, that is , the air flow is directed, and this berry is knocked into another conveyor and that is what we do not need, no longer goes - into the container in which we ferment the wine, this allows us to achieve a much higher quality in our wine than - without it, in principle, from our favorites and... and the position that is most widely represented is our wine , the red book, chapter two, which is how we put that philosophy into it and the concept behind this wine is to make it very

gastronomic, very fruity, to satisfy the taste preferences of as many people as possible. we have eight of these wooden bottles for 6 tons, they are made of french oak and we specially ordered them with such a beautiful plexiglass insert, through which you can observe the process - loading and subsequently the image of grape pulp, in principle, now you can clearly see here, that here we are, this container that we are now... loading, here they are all berries, they can even be seen that the juice is white, transparent, because the pulp is white, it later begins to color the wine, for example, in this bottle, it ferments, we already loaded it

some time ago, you can see how carbon dioxide is released, in fact, which lifts the grape skin to the top, due to which this cap is formed, which when working with the pulp on... how did you even decide to become a winemaker, where are you from, what city did you live your whole life before? how i started working in the city of krasnodar, i’m not a family man, not a hereditary winemaker. i don’t have winemakers in my family, only wine lovers, let’s call it that, but how did i get here, that mm, probably , as happens with many, this is a certain family advice, well, i applied - honestly to

several universities, several directions, but my parents said that we are, after all, an agricultural region, we need those who will produce... to raise the production part, and just at that time it was just gaining momentum and i also applied to the kuban technological university for the department of fermentation production winemaking, there was not a moment that i regretted my choice, especially in my last years, when i started working. our department has been training specialists for the grape and wine industry for 98 years. and our graduates work in almost all enterprises of our country, these are leading

specialists of completely different generations , with whom we maintain close contact throughout our entire lives, because winemakers communicate from the moment they study at the university, then throughout their entire lives. life we ​​always maintain relationships. and in this classroom, in the classroom, you can now see how classes on wine chemistry technology are conducted. during classes, the guys study both technological processes, that is, the processes of wine production, and they study all the issues related to the study of the composition of wine, that is, the chemistry of wine and the technochemical control that is carried out in the process of preparing wine, this is all real, what it is. for wine production. we are in the organalyptic training laboratory

analysis. in this laboratory we have open tastings, here the guys have the opportunity to communicate with each other and interact. and this is where the kids learn the intricacies of the basics of organolytic analysis. for example, now laboratory work is devoted to ensuring that children can understand and study the nuances of aromas, the various aromas of wine that are inherent in a particular wine. how did your career develop further, how much demand were students from your department in general, and can you say what else? during university, did you basically find your employers? everyone is looking for someone, they are looking for winemakers, they are looking for laboratory staff, they are looking for technologists, even workers, that is, material processors, that is, those with

experience, because the industry is just picking up speed, still from the time when we came here, as we started working, every year we attract students for the processing season, the processing season is the most important stage, the most important moment in all winemaking, we always attract students for this, we, in principle, taken from the student bench, that is, we had just returned from internship, from production, we had just entered the fifth year, an enterprise came to us, which was also founded, the usalba devnomorskaya enterprise was founded, it was 2011, they were just looking for young people personnel, that is, they chose such a strategy that they had experienced winemakers. from europe and from

russia and they were looking for, that is, such a concept was built to educate our own, our youth, our people, tell us a little about your tasting project, i i understand correctly that you are such a wine impresario, you organize premieres with the participation of the main characters , in general the author’s yes, in fact, it is very important that we always have either a winemaker or a winery owner, that is , the person who can give - the most pressing information, as they say from the ground, we usually gather once a week, maybe 40-50 to 70 people gather more often, it happens around russian wine, directly, they communicate with the winemakers with such fervor that the winemaker leaves for him too i want to create after

this is obvious for these... people. in fact, these are very lively people, uh, because winemaking is both art and technology, and these guys, in particular, like any video makers, need to walk like cats along a fence and not fall into either technology or art, why go, because if you completely fall into technology, well, good , but boring wine, and if you go into art, then you may not come back at all and stop taking into account the tastes of consumers, and now further we are present at the winery, i think if crimea could participate in international competitions, then this winery would definitely receive first place in the high

technology category, and this winery is led by olegyuk, the chief winemaker, good afternoon, hello, welcome, hello, hello, and we have a small model presented , this is 30 hectares of land, here you can see our park area. all the art objects, our vineyard, of course, the olive alley, and of course the magnificent winery, which goes 26 meters underground, in a gravity format, the upper tier, which we walk around the lake, below it is 32,000 m, art space and the production process, which we will look at, using different levels, using force, gravity and gravity, the rad goes first into juice, then into wine at

the very bottom we have bottling is underway, for which this is necessary, in order to have less impact and grind the berries, skins, juice, in order to get a more elegant, thinner, more balanced wine in this regard, now we are entering a floating cube, a mirror cube, in this regard , please note attention, he doesn’t have... an ax, it’s as if suspended in the air and we are reflected in the mirrors, the concept is that we are all reflected in each other, everything is reflected in us. my father is an energy engineer and so it was planned to move towards energy , i took courses for about a year, taught hertz, vat, ohms, honestly, i didn’t understand anything from this, at that time

the profession of a programmer was becoming in demand, good grades, loved mathematics , passed there in the top five - eg at school, i think, oh, probably information protection, somewhere in this direction you can move, but uh, i was lucky enough to meet a friend of my father, he worked in dagestan, was engaged in supplying equipment for a winemaker, we then went to dagestan, and i was lucky enough to meet enthusiastic people, and took the documents, it turns out that at that time he was a programmer , took it to the winemaker and i think this is one of the best decisions in my life, the second is to marry my wife, good morning everyone, here is the very heart of our

winery, this is a production laboratory, the head of the laboratory is eduard ludvikovich zinkevich, emilia, chemist, microbiologist, an excellent team that helps us carry out all the necessary tests , colleagues will tell you better about this place, we are now measuring the concentration of sulfurous acid in white wine, which we recently bottled, this is a very important substance in winemaking, it is used for thousands of thousands of years, and without it... first of all, it is an antioxidant that preserves all the beneficial properties of wine, and a preservative. last year i graduated from the don state technical university with a degree in technology.

production, and my first place of work was the wine park, i wanted to get into the wine park as a production person, but at first it didn’t work out, i worked for six months with samilye, and i was rapunzel in the tower, then i came to oleg vasilyovich on weekends, and helped in the production process, after which 2-3 months passed and i’m here, winemakers are not random people, if a person wants to be a winemaker, and this is visible to the naked eye, he will be helped at any winery in our country. this actually helped in my career like this, that all of your friends turned out to be such quite ambitious people that in the end, after so many years, you all achieved high positions in very cool enterprises , that is, i think this is very important, it’s very cool that there are such friends, what does it say, kirill and i

we lived in the same apartment for 5 years, that is, yes, it’s very easy to call each other , for example, we have the same equipment as kirill, the rubber band on my press broke, i’m calling... i say, kiril, i say, it’s a problem, i say, there’s trouble, i urgently need it rubber band, it’s not a question, he says, that’s it, oleg, we’ll decide, or there’s some kind of setting, that is , we always talk on the phone, because sharing this experience helps us all ultimately make wine better, of high quality, now we are in in the hall of floating bones, these are tanks intended for fermentation of red grapes, and they are made thermally insulated, they not only have a specific shape, they are suspended in the air, uh, located between the ceilings, uh, at first glance it may seem that we are preparing

a rocket to launch, but in fact we are unloading the misga, which has gone through the fermentation process of the juice along with the skin and pulp, and now we need to separate the finished wine from the skin , for this the vinifiers, which are located on the floor above, they are so floating, the door opens below and the misga falls into a basket, after which this basket using a stacker, it rolls out from under the container and is installed on a basket press. oleg and i have been working together in the same team for a year now, we are very pleased, despite the fact that he is quite young, and he

already has a lot of experience in winemaking. today we i was lucky enough to witness real magic, here the fermentation of the local indigenous autochthonous grape variety kakur takes place, and this is what the juice looks like , during fermentation, the yeast consumes sugar, releases a lot of carbon dioxide, an amazing aroma, you can feel both the peach here and the melon, what happened here this boom is domestic. what was the turning point? the turning point, in my opinion, was when enterprising people appeared, when the federal law on viticulture and winemaking in russia was written, that is, before that, wine was there were alcoholic products that were classified, then there was a transitional moment that these were recognized as products, then a law appeared that described the production of wine, that wine is only what is made from grapes, it would seem a banal thing, but it... allowed many serious investors to really look at this industry differently, so this

law, in my opinion, allowed investors to believe in the stability of this industry, and accordingly , after that there was a boom, everyone suddenly began to build amazing wineries, one better, another. hello everyone, uh, sorry for the intrusion, we don’t have an alumni meeting scheduled today, we are graduates of 06 tv1, we finished this wonderful season in 2011 already in our 13th season. this wonderful department, i see a lot has changed here , we didn’t have such cool tools for tasting, for

alfactory analysis, so if you don’t mind, we would join in working with you, of course we keep in touch, i am a member of the state admissions committee plus.. .we keep in touch and departments with our students on excursions so that the guys could see the production, the equipment of the winery live, that is, this is one thing, one moment is theory, the other moment is , of course, practice, let’s check that everything is in order with the cork, by the way, you probably have a cork disease in the nose of the wine, do you know what this is? is it possible to clean? how motivated i am to go for it, in fact, from the first year, literally from the day i entered, i was completely motivated

to work in this profession and until now, 4 years have passed, and i still i am eager to stay in this profession and build my future career in it. and i myself came from the kostram region, to be already at this university is a great pride for me to follow these people who are developing further, because i, like many... from home to work in this profession and develop winemaking in krasnodar edge. we need new young blood, because venodida is growing, developing, there are many new farms, many new vineyards, new turouars, and i think that’s why we are still all winemakers we haven’t quarreled yet and are friends, because we don’t essentially have competition, we work in each in our own direction, we need people with sparkling eyes who... just like we are ready to get up early in the morning and never go to bed at all, so that make good,

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