[000:00:00;00] but if you chew the berry, it’s not completely ready yet, we literally have another three or four weeks at most to collect it for processing, you know, at the entrance to anapa it says thank you to mom and dad for being in anapa, and if i had known 13 years ago, a boy from krasnodar, that i would one day leave from, let’s say , the center of the krasnodar region to another city and spend more time here in the fields, i probably wouldn’t have believed it, because let’s say, i can't say that i was striving to be or trampling grapes, with my feet, i'm more into a city guy, but let’s say, at 16-17 years old, you probably don’t yet fully understand what you want to be, but i was lucky

that the head of the department..." this is the same department where winemakers are trained, was mine grandfather and he said, lesh, what is this all about, when i arrived, i immediately saw 12 different chemistries, and many other wonderful tests lay ahead of me, but probably it was when i wanted to be a winemaker and when i first survived the juice from grapes, and from this juice wine came out, it was after this that i probably realized that with me for life, i worked for 5 years in obraud, and approximately - at the end of my work in obraud, i had a desire that why not try - study in france, let's say, i have long wanted to live some time, period uh in europe

, in particular in france, it was possible for a winemaker, and thanks to... i found a university, the university was called, it’s called montpeli supagro, respectively, in the city of montpedi i 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 i still sooner or later i’ll finish it to the end, because i went to, let’s say, a master’s program , where they teach guys for two years, so i still have a certain period left like... which is not finished, i’m just wondering how far ahead they are of us , in that sense, we are now saying that our winemaking is 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, what the old world or france, italy is doing wine is 300 years old, and we make it 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 people get confused and think that this is france, quite the opposite, that this is russia, when it is french wine inside, very often they are blind and tastings just show the level of the wine, when - you already evaluate the wine not by the picture, but by what is in your glass, like the wine you make, it does it reflect your character? from the point of view of my approach to winemaking, 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 love making bright, fresh fruity wines, 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, adjacent to the winery on the rocky shore, by the way, this is a project of our domestic architect, alexander balabina, and i, for example, came across technologists for the first time when we were looking at how this model would fit in, it still stands here, and there was another interesting moment when alexander... discussed this project with customers, he proposed different ones 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 a related field and even architecture. year i was invited here, it was already a company founded in 2010,

vineyards were planted. and this was chosen strategy that initially the rocky coast of vilograd sold, in august 2020 skoristy bereg processed its first grapes from 2000, 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 ridge , what is the advantage of our comb divider , 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 ridge, 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,

depending on the specified parameters, at the moment of departure it affects the berry with an air flow, that is, it directs the air flow and this berry gets knocked down, another transporter and something that we don’t need without it. in principle, of our favorites and the position that is most widely represented is our wine, the red book, chapter 2, which, as we included in it,

that philosophy is very fruity, in order to satisfy the taste preferences of as many people as possible, we have eight such wooden bottles for 6 tons, they are made of french oak, and we specially ordered them with glass, through which you can observe the process - loading later fermentation of grape pulp , in principle, now you can clearly see 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 the wine begins to color, for example, in this bottle we, it ferments, we are already, the brush, in fact, which lifts... the grape skin to the top, due to which this cap is formed, which when working with pulp you need to heat it daily

for better extraction, but how did you even decide to become a winemaker? i’m not a family, not a hereditary winemaker. i don’t have winemakers in my family, only wine lovers, so let’s call it, but how did i get here, what - probably, as happens with many, this is a certain family council, well, i applied - honestly to several universities, several directions, but my parents said that those who would produce technologists, uh, raise the production... part, just at that time it was just gaining momentum and i also applied to 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 the grape and wine industry for 9-8 years, 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, we always maintain relationships throughout our lives, in this audience, in the classroom you are now you will be able to see how classes on wine chemistry technology take place. 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 technochemical control, which is carried out in the process

of preparing wine, wine production, we are in the training laboratory of organalyptic analysis. in this laboratory we have open tastings, here the guys have the opportunity to communicate with each other, interact, and here the guys learn the subtleties and basics. organaleptic analysis, for example, now, and 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 specific wine, how did your career develop further, how in demand were the students of your department in general, and can we say that even during university... you,

in principle, found your job partners? everyone is looking for someone, uh, they are looking for winemakers, they are looking for laboratory staff, they are looking for technologists, even shop workers , that is, material processors there, that is, those with experience, because the industry is directly gaining entry, still from the time when we here, how we started working, we, the most important point in all winemaking, we are on this, always we attract... students, we were, 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, it was founded for a year, they just they were looking for young personnel, that is, they chose such a strategy that

they had experienced... winemakers from europe and from russia and they were looking, that is, such a concept was built in order to educate their own, their youth, their people, tell us a little about your tasting project, i'm so i understand correctly that you are such a wine impresario, you organize premieres with the participation of the main characters, in general the authors, of wine. yes, in fact, it is very important that we always have either a winemaker or a winery owner present, that is, the person who can give the most vital information, as they say from the ground, we usually gather once a week, maybe some wine, directly, they communicate with winemakers with such fervor that the winemaker leaves and

then he wants to create this wine for these people. in fact, these are very lively people, because winemaking is both art and technology, and these guys, in particular, like any winemakers, need to walk like cats along a fence and not fall into either technology or art, because if you completely fall down in technology, well, you will make good, but wine, and if you go into art, you may not return there at all and stop taking into account, uh, consumer tastes. crimea could participate in international competitions, then this winery would probably receive first place in the category high technology, and the helm of this farm is oleg

nechvidyuk, the chief winemaker. good afternoon, welcome, hello, our, of course, vineyard, olive oil and, of course , a magnificent winery, which goes 26 m underground, and in a gravity format, the upper tier, which is a walking lake, and under it is 32,000 square meters. art of space and the production process , which we will look at, using different levels, using force, gravity and gravity, the grapes go first into juice, then into wine, at the very bottom we have bottling, why is this needed, to have less impact and grind the berry, skin, juice, in order to get a more elegant, thinner, more

balanced in now we enter a floating cube, 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 how to hertz, vat, ohm, honestly, the profession of a programmer was becoming in demand, grades good, loved mathematics, passed there in the top five uh eg at school, i think, oh, probably information protection, we can move somewhere in this direction, but uh, i was lucky enough to meet a friend of my father, he worked

in dagestan, studied - supplying equipment for a winemaker, we then went to dagestan and i was lucky enough to meet enthusiastic people, took the documents , it turns out: at that time i took the programmer to venodele and i consider this to be one of the best decisions of my life, the second was to marry my wife . our very heart the winery is a production laboratory, the head of the laboratory is eduard ludvikovich zinkevich, emilia is a chemist and microbiologist. an excellent team that helps us carry out all the necessary tests, uh, 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, uh, it’s already been used for 100 thousand years, winemakers can’t do without it, first of all, it’s an antioxidant that preserves... all the beneficial properties of wine and preservative last year i graduated from the don state technical university with a degree in technological 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 that way, i worked for six months at samilye, and i was rapunzel in the tower, and then i came to oleg vasilyovich on weekends, helped in the production processes, after which 2-3 months passed, and i am here, the winemaker is not accidental, and

this can be seen from him, with the naked eye, to him will help at any winery in our country, it generally helped in your career like this, that all of your friends turned out to be such quite ambitious people that you all ended up after... how many years have you achieved high positions in very cool enterprises, then yes, i think it’s very important, it’s very cool that there are such friends, what can i say, kirill and i lived in the same apartment for 5 years, the equipment is the same as kirill’s, my elastic band on my press broke, i call, i say, kiril , i say, trouble, i say, trouble, urgently needed gum, he says, it’s not a question, he says, that’s it, 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 in the end to make wine better quality,

they just have a specific form, they are suspended in the air, located between the ceilings, at first glance it may seem that we are preparing a rocket for launch, but in fact we are unloading the pulp, which has gone through the fermentation process, juice along with the skin and pulp, and now we need ready-made wine separate from the skin, so floating, the door at the bottom opens and the mizga falls into the basket, after which this basket, using a stacker, rolls out from under the container and is installed on a basket press . we 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 today we were lucky to witness real magic, here the fermentation of the local indigenous 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, amazing aroma, you can smell both the peach and the melon here. there was this boom in domestic winemaking, that’s what became the turning point, people, when they wrote the federal law on viticulture and winemaking in russia, that is, before that, wine was an alcoholic product that was classified as kvoyak, then there was a transitional moment, something was recognized as an agricultural product, then a law appeared that described the production of wine, that wine is only what is made from grapes, a seemingly banal thing, so, but it allowed many... serious investors, really, in my opinion, the law , it allowed investors to believe in the stability of this industry, and accordingly, after that there was a boom, everyone suddenly started building

amazing wineries, one better than the other, hello everyone, sorry for the invasion, we do not have an alumni meeting planned today, we are graduates of 06 tv-1, for sure. season 13 in 2011 we graduated from this wonderful university, this wonderful department, i see a lot has changed here, we didn’t have such great instruments, for tasting, for alpha-factor analysis, so if you don’t mind, we, of course , we keep in touch, i am a member of the state admissions committee plus... we keep in touch and the department with its students comes to

various allotments, including to us comes on a sightseeing tour so that the guys can see the production, equipment, 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, you, by the way, there is probably a cork disease in the nose of wine, do you know what it is? no, is it possible to clean? i’m so motivated that 4 years have already passed and i ’m still burning with the desire to stay in this profession and already 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, follow these people who are developing further, because i, like many... the guys in our group came here - thousands of kilometers from home, so that work in this profession and

develop a winemaker in the krasnodar region. there are a lot of new farms, a lot of new vineyards, new turouars, and i think that why we still haven’t all the winemakers quarreled and are friends, because we don’t have competition, we each work in our own direction, we need people with with burning eyes, who, just like us, are ready to get up early in the morning and not go to bed ... never at all, in order to make good, high-quality russian wine, who needs this signal, are you putin, new details of what is especially important, a meeting where the root of evil is located with the root. are doing something, him they throw out what needs to be done with him, lavov’s comments, it’s a shame, answers from russia

and the usa, and of course, as always, bright shots, not pavel, about big politics, because of which you are waiting for our program, where on the russia tv channel, we will see we’ll show you more than others, there’s nothing like it in the world, moscow, the kremlin, putin, we’ll watch it on sunday. at 22:00. invest rating, economics, through specific stories, we can reach people, we often talk about money, the amounts are serious, there is a clear and clear signal in russia. at what point will you say: that's it, i'm done in this project, i will never say everything i could, is russian industry capable of replacing foreign suppliers? it is necessary to mobilize. all resources the recipe is here and the world got up, shook himself off, went, is russia ready to change,

evolution occurs in any structure. we will take on this case, it will be an honest