[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 tests, i ... lay ahead, but probably it was when i wanted to be a winemaker and when i first squeezed the juice out of grapes, and from this juice it turned out to be wine , it was after this, probably, that i realized that this was with me throughout life, i worked for 5 years in obrauso, and around the end of my work as a recruiter

, i had a desire that why not try to study in france, let’s say, i have long wanted to live for some time in europe, in particular in france to study with a winemaker, and thanks to bral durso, i found a university, the university was called montpedie supagro, respectively, in the city of montpedie and went to study for six months, but covid began and, accordingly, i had to 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, to a master’s degree program, where they teach guys for two years, so i still have a certain period left, which is not finished, i’m just wondering how they are ahead of us, in that sense, we are now saying that our winemaking is just beginning to develop, so you are more immersed in this votros, 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 are making only 20 years, so give us a little time, and we will definitely catch up and surpass , we have already tried to do, for example, some kind of blind tastings, where they poured french wine and yours, and people could not distinguish it, and you you know, often, uh, people get confused and think that it’s france, quite the opposite, that it’s russia, when it ’s french inside, very often swoops and tastings just show uh, the level of wine, when - you already evaluate the wine not by the picture, and then what you have in your glass, like the wine you make, it reflects your character? from the point of view of my approach to the winemaker, and i am very pedantic, i really love cleanliness, in general you can feel this in my wines, that they are quite, let’s say, correctly made according to technology, first of all, and i really like to do bright, fresh

fruity wine, probably myself. such in itself, because i always like to be in the center of attention and somehow show, show my emotions. we are located in the village of varvarovka near anapa, this is a unique building, there is a winery, a rocky coast, by the way this... this the project of our domestic architect alexander balabin and i, for example, first encountered technology when we looked at how this building would fit into the landscape, we specifically used such a model, and this model, it still stands here, and another interesting point, when alexander discussed this project with customers, he

proposed different ala tuscany, ala bordo, but they chose a unique project, which, by the way, is a good example of how the development of domestic winemaking helps to develop related areas and even architecture. i'm on the scary coast i have been working since 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 coast sold grapes, in august 2020 scristo bereg processed its first grapes from in 2020, we stopped selling grapes , quality comes from 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 well delicately, we can directly see what if. berries that are withered 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 fits under it, depending on 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 what we don’t need no longer goes into the container in which we ferment the wine, this allows us to achieve

much higher quality in our wine than without it. basically one of ours. favorites and the position that is most widely represented is our wine, the red book, chapter two, which, as we put into it the philosophy and concept of this wine, so that it would be very gastronomic, very fruity, to satisfy taste preferences as 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 insert, made of plexiglass, through which you can just observe the loading process after the fermentation of the grape pulp, in principle, now you can clearly see that here we are... the 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 is formed just this cap, which, when working with pulp, must be heated every day for better extraction. how did you even

decide to become a winemaker? where are you from, what city is this profession close to your family? i was born and lived and studied all my life before i started working in the city. i’m not a family, not a hereditary winemaker, i don’t have any winemakers in my family, only wine lovers , so let’s call it, but how did i get here, that m, probably, as happens with many, this is a certain family advice, but i served honestly in several universities, several directions, but my parents said that we are still... an agricultural region, here we need those who will produce technology, uh, raise the production part, and just at that time it was just gaining momentum, and

i applied to including at the kuban technological university at the department of wine production, there was not a moment that i regretted the choice, especially in my last years, when i started working. our department has been preparing specialists for grape and wine industry, 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 starting from... the moment when they study in university then all our lives we always maintain relationships, in this classroom, in the classroom, you can now see how classes are held on the technology of wine chemistry, the guys

study during classes how technological processes, that is, the processes of wine production, 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 for the production of wine. we are in a training laboratory for sensory 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 guys learn the intricacies and basics of organaleptic analysis. for example, now laboratory work is dedicated to helping kids understand and learn the nuances.

aromas, different wine aromas that are inherent in specific wines , how did your career develop further , to what extent were students in your department generally in demand, and can we say that even during university you, in principle, found your employers? everyone is looking for someone, they are looking for winemakers, they are looking for laboratory workers, they are looking for... uh, technologists, even shop workers, that is, there are wine material processors, that is, those with experience, because the industry is directly gaining entry to everything, from the time we came here, when we started working, every year we attract students to the processing season, the processing season, the most important stage, the most important moment in all winemaking, we

always attract students to this. we were basically taken from the student bench, that is, we had just returned from practice, 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 like since they were looking for young personnel. that is, they chose a strategy that they had experienced winemakers from europe and russia, they were looking, they, that is, such a concept was built to educate their own, their youth, their people, tell us a little about your tasting project, i i understand correctly that you are such a wine impresario, you arrange premieres, main characters, in general authors

, wine, yes, in fact, it is very important that we always have either a winemaker or a winery owner present, that is, a person who can give the most pressing information, as they say from the ground, we usually gather once a week, maybe more often, 40-50 to 70 people gather around russian wine, directly, they are so passionate... with winemakers that the winemaker leaves and he wants to create after that for these people are wine, in fact they are very living people, because winemakers are both art and technology, and these guys, in particular, like any winemaker, need to walk like cats along a fence and not fall into technology. not

really go into art, because if in technology will completely decline, well, you make good, but boring wine, and if you go into art, you may not return there at all and stop taking into account the tastes of consumers, and now further we are present at the winery, i think crimea could participate in international competitions, then this winery would probably get first place in the high technology category, and this farm is run by olek nidyuk, the chief winemaker, good afternoon, welcome, and here we have a small model - it’s 30 hectares of land, here

you can see our park area, everything art objects, our, of course, a vineyard, an olive alley and of course a magnificent winery, which goes 26 m underground, a gravity format, the upper tier, which we walk around the lake, and below it 32,000 m, orthspace and the production process, which we will look at , i just use... different levels, using gravity and gravity, the grapes go first into juice, then into wine at the very bottom we have bottling, what is this for. to have less impact and grind the berry, skin, juice, in order to get a more elegant, more subtle, more balanced wine in this regard, now we are entering a floating cube, a mirror cube, in this

regard, please note, it has no supports, it is as if suspended in the air and we are reflected in the mirrors, the concept is that we all reflect... everything is reflected in us. my father is an energy engineer, and so it was planned to move towards energy. i went to courses for about a year, taught how to hertz, vata, ohms, honestly, i didn’t understand anything, from this, to go at that time the profession was becoming in demand programmer good grades, loved mathematics, passed the exam there in the top five at school, i think, oh, probably information protection, we can move somewhere in this direction, but i was lucky enough to meet a friend of my father, he worked in dagestan, was engaged in

supplying equipment for winemaker, we then went to dagestan, and i was lucky enough to meet passionate people, i think this is one of the best decisions in my life, the second is to marry my wife, good morning everyone, our very heart is here winery, this is a production laboratory , a 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 the white wine that we

recently bottled, this is very important. has been used for thousands of thousands of years, and winemaking is impossible without it; first of all , it is an antioxidant that preserves all the licking properties of wine, and a preservative. last year i graduated from the don state technical university in specialties in technological production, and my first place of work was the wine park, i wanted to get into the wine park as a person, but at first it didn’t work out, i worked for six months, i was rapunzel in the tower, then i came to oleg vasilyovich on weekends, helped in the processes

production, after which 2-3 months passed and i’m here, winemakers are not random people, if a person wants to be a winemaker and it’s not visible from him... he will get help at any winery in our country, it generally helped like this in his career, that all of your friends turned out to be such quite ambitious people that you all eventually, after so many years, achieved high positions in very cool enterprises, that is, i think it’s very important, it’s very cool that there are such friends, what can kirill and i say 5 lived in the same apartment for years, that is, it’s very easy to call each other, for example, we have the same equipment... kiril and i have the same equipment, my rubber band on my press broke, i call, i say, kiril, i say, there’s trouble, i say , trouble, urgently needed gum, no question, he says, everything , oleg, we’ll decide, or there’s some kind of setup, that is, we always talk on the phone, because sharing this experience helps us all

ultimately make better wine, quality. now we are in the hall of floating bones, these are tanks that are intended for fermentation and red grapes, and they are thermally insulated, they not only have a specific shape, they are suspended in the air and are located between the ceilings, at first glance it may seem that we are preparing a rocket to start, but in reality we we unload the juice that has gone through the fermentation process 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 pulp falls into the basket, after that this basket, with the help of a stacker, rolls out of the lift 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 were lucky enough to witness real magic, here the fermentation of the local abaric autochthonous grape variety kakur takes place, and it looks like this, the juice 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, there was this boom in domestic winemaking, that was the turning point, the turning point, in

my opinion, when enterprising people appeared, when the federal law on viticulture and winemaking in russia, that is, before that, wine was an alcoholic product that was classified as an offshoot, then there was a transitional moment when agricultural products were recognized, then a law appeared that described the production of wine, that wine is just... made from grapes, a seemingly 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, better than the other, so on, hello everyone, sorry for the intrusion, we do not have an alumni meeting scheduled today, we are graduates of 06 - v1 for the 13th season in 2011, we graduated from this wonderful university, this wonderful department , i see a lot has changed here, we didn’t have such cool tools for tasting, for alpha-factor analysis, so if you don’t mind, we would join in working with you. we definitely keep in touch, i

i am a member of the state admissions committee, plus, we keep in touch and the department comes to various allotment assignments with its students, including sightseeing tours with us, so that the guys can see the production, the equipment, the winery live, that is, this is one thing, one moment - this theory, another point - this is of course already practice, let's check that everything is in order with the plug. by the way, you probably have a cork disease in your nose, do you know what it is? yes, yes, no, purely, possible, how motivated, so that go, in fact, from the first year, literally from the day i entered, i was completely motivated to work in this profession and so far, 4 years have passed, and i am still eager to stay in this profession. build my future career in it, and i myself came from the kostroma 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 of the guys in our group, came here thousands of kilometers away from home to work in this particular profession and develop winemaking in the krasnodar region. we need new young blood, because... there are many new farms growing, developing , many new vineyards, new wineries, and i think why we still haven’t all the winemakers quarreled and are friends, because we don’t have a the essence of competition , we work in each direction, we need people with sparkling eyes, who , just like us, are ready to get up early in the morning and never go to bed at all in order to make

good, high-quality russian wine. appoint this one as my senior cat, what? what guards? the film is very bright, cool, i didn’t expect to see a cat there at all , it’s very cool that light fairy tales are being filmed now, it’s interesting for children and adults, it’s humorous, and somehow relevant. orya, they define themselves by the dishwasher, the kitchen, his, generally a great movie, i’ll really like it, cool fairy tale, cool, i enjoyed it, we all dream of having our wishes come true, i want winter to become summer, feel free, wet , the fairy tale is gorgeous, wonderful,

very kind, very funny, who is he? erila mine, it seems to me that this is what is needed, the mood will be created for everyone, at the behest

of the pike. why are you bothering to say, what do you want? every time i worry when he leaves, but he is perverted, he promised me, the lord of

the wind. today our country celebrates the day of national unity and folk festivities. concerts, exhibitions, sporting events, charity events, for everyone, in every city. muscovites, on national unity day , traditionally lay flowers at the monument to minin and pozharsky on red square, and the president did not break this tradition. how the ceremony took place, what vladimir putin and its participants were asked about, evgenia petrukhina will tell. this ceremony has already become a tradition,