[000:00:00;00] everything, accordingly, i didn’t understand what it was all about, when i arrived, i immediately saw 12 different chemistries, and many other wonderful tests awaited me ahead, but probably it was precisely when i wanted to be a winemaker when i the first time i squeezed juice out of grapes, and from this juice it turned out to be wine, 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 so and around the end of my work as a recruiter, i had a desire that why not try to study in france, let’s just say, i have long wanted to live for some time, a period in europe, in particular in france, to study as a winemaker, and thanks to brau durso, i found a university, the university

was called, called. pagro, respectively, in the city of montpedie and left for six months to study, uh, 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 just say, for a master's degree, where they teach for two years - guys, i still have a certain period left, 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 as follows, the fact 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 to do, for example, some blind tastings, where they poured french wine and

yours, and people could not distinguish it, and you know, often, uh... people confuse and think that this is france, quite the opposite, that this is russia, when it is inside the french, very often they are blind and tastings just show the level of wine, when - you already evaluate the wine not by the picture, but then what you have in your glass, like the wine you make, does it reflect your character? from the point of view of my approach to winemaking, i am very pedantic, i really love cleanliness, in general this is possible... of my wines, that they are quite, let’s say, correctly made according to technology, first of all, i really like to make bright, fresh fruit wines, i’m probably like that myself, because i always like to be in the spotlight and show something off, show my

emotions. we are located in the village of varvarovka near anapa, this is a unique building, the winery lies on a rocky shore, 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 scenery, we used a special mockab model, here. and this model, it still stands here, and another interesting moment when , uh, 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 how the development of domestic winemaking helps

to develop related fields and even architecture. i have been working on the skoristaya bereg since 2018, this year i was invited here, the company was already founded in 2010, vineyards were planted, and such a strategy was chosen, that initially rocky coast sold grapes, in august 2020 rocky coast processed its first grapes, since 2020 we stopped - let's have grapes, quality comes from little things, here we have a destemming machine - 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 fits under it, depending on the specified 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 gets knocked down , 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. in principle, of our favorites and the

position that is most widely represented, this is our wine, the red book, chapter two, which, as we laid down the philosophy and concept in this wine, so that it would be very gastronomic, very... to satisfy the taste preferences of as many people as possible, we have eight such wooden bottles for 6 tons it is made of french oak and we specially ordered it with such a beautiful glass insert, through which you can observe the loading process as a result of fermentation of the grape pulp, and in principle, now you can clearly see that here we are this container that we

now we are loading it, here they are all the berries, you can even see that the juice is white, transparent, because the pulp is white, it later begins to color the wine, for example, in this bottle, it is fermenting, we already loaded it some time ago. you can see how carbon dioxide is released, which, in fact, raises the grape skins to the top, due to which this cap is formed, which when working with pulp must be submerged daily for better extraction, and how did you decide to become a winemaker in the first place? , where are you from... what city was this profession close to your family? i was born, i lived my whole life, i studied before i started working in the city of krasnodar, i am not a family

, not a hereditary winemaker, i don’t have any winemakers in my family, only wine lovers, so we’ll call it, but how did i get here, what mm, probably, how it happens to many people, this is a certain ... family advice, but i honestly applied to several universities, several directions, but my parents said that we are still an agricultural region, we need those who will produce technology, 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... there was not a moment that i regretted the choice, especially in my final

years, when i started working, our department has been training specialists for the grape growing industry for 98 years, our graduates work in almost all enterprises of our country, these are leading specialists of completely different generations, with whom we maintain close contacts at throughout their entire lives, because winemakers communicate starting from the moment they study at the university, then throughout our lives we always maintain relationships, in this classroom, in the classroom, you can now see how classes on the technology of wine chemistry are held. 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, we work, this is working

equipment, just in a mini version for wine production. we are in a training laboratory. organolepic analysis. in this laboratory we have open tastings, here the guys have the opportunity to communicate with each other and interact. and here are the guys. are studying the intricacies and basics of 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 during university you

basically found your job partners? everyone is looking for someone, they are looking for winemakers, they are looking for laboratory employees, 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 since the time when we came here, like we started working, every year we are in the processing season... students, season processing, the most, the most important stage, the most important moment in all winemaking, we always involve students in this, we were, in principle, taken from the student bench, that is, we just returned from practice, from production, we just entered the fifth year, to we came to an enterprise

that was also founded, the usalba devnomorskaya enterprise was founded, it was 2011, they were just looking for young personnel, that is, they chose such a strategy that they had experienced winemakers from europe and from they were looking for russia, they, that is, such a concept was built in order to educate their own people, their youth, their people. tell us a little about your tasting project, 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 the wine, yes, in fact, it is very important that we always have either a winemaker present, or the owner of the winery, that is, the person who can give the most up-to-date information, as

they say from the ground. we usually get together once a week, maybe more often, 40-50 to 70 people gather, sometimes around russian wine, directly, they communicate with the winemakers with such fervor that the winemaker leaves and he wants to create after that for these people, this is wine, in fact this very lively people, because a winemaker 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; you'll fall completely, well, you'll make a good, but boring wine, and what if if you go into art, you may not return at all and stop taking into account the tastes

of consumers. and now we are present at the winery, i think, if crimea could participate in international competitions, then this winery would certainly receive first place in the high technology category, and olegyuk, the chief winemaker, is in charge of this farm, good afternoon, welcome, hello . and we have presented a small model, it is 30 hectares of land, here you can see our park area, all the art objects, ours, of course, a vineyard, an olive alley and an absolutely magnificent winery, which goes 26 m underground, and in a gravitational format, the upper yaros... which we walk and lakes

and 32,000 m below it, art space and the production process, which we will look at, but just- still using different levels, using force, gravity and gravity, and the grapes go first into juice, then into wine at the very bottom we have bottling, for which this is necessary in order 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 go into... a cube, a mirror cube, in this regard, please note, it has no supports, it is as if suspended in the air and we reflected in 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 went to courses for about a year, taught how... hertz, vata, ohms, honestly, i didn’t understand anything, the grades were good, i loved mathematics, i passed there so, at that time, the profession of a programmer was becoming in demand, uh, the top five - eg at school, i think, oh , probably information security, you can move somewhere in this direction, but uh, i was lucky enough to meet a friend of my father, he worked ... in dagestan, i was engaged in the supply of 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 from a programmer, took them to the winemaker and i think this is just 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, a 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. it has been used for thousands of thousands of years, and it is impossible for winemakers to live without it; first of all, it is an antioxidant that preserves all

the beneficial properties of wine, and a preservative. in last year i graduated from the state. 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 on weekends vasilovich, helped in the production processes, after which 2-3 months passed and i’m here. there are no random people in a winemaker; if a person wants to be a winemaker, and this is visible to the naked eye, he they will help you at any winery in our country, it actually helped in your career like this, 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 i say , kirill and i 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 in one, mine broke rubber band on the press, i call, i say, kiril, i say, trouble, i say, trouble, i urgently need an elastic band, but it’s not a question, he says, that’s it, oleg, we’ll decide, or whatever the setup is, that is, we always talk on the phone, because here sharing this experience helps us all ultimately make better, better quality wine , now we are in the hall of floating containers , these are tanks that are designed for

fermentation and red grapes, and they are made thermally insulated, they not only have a specific shape, they are suspended in air, uh, located between the ceilings, uh, 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 of the juice along with the skin and pulp, and now we need to separate the finished wine from the skin, for this purpose the vinifiers, which are located on the floor above, they are so floating, the door opens at the bottom and does not... fall into the basket, after that this basket, with the help of a stacker, rolls out from under the container and is installed on a basket press, oleg and i have been working together on the same

team for a year now, we are very satisfied , despite, 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 indigenous autochthonous grape variety kakur takes place, and it looks like this, juice, during fermentation, yeast consumes sugar, secretes 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 initiative appeared people, when they wrote the federal law on viticulture and winemaking in russia, that is, before that, wine was an alcoholic product, which... then there was a transitional moment that they were recognized as products, then a law appeared that described the production of wine, that wine is

only that , 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, in my opinion, is the law, it allowed investors to believe in... 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 intrusion, we don’t have an alumni meeting scheduled today

, we are graduates of 06 tv1, we graduated from this wonderful university, this wonderful department for the 13th season in 2011, i see a lot things have 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, of course, we keep in touch, i am a member of the state reception commissions plus, we keep in touch, and the department and its students come to various events, including coming to us on a sightseeing tour so that the guys can see the production, equipment, and winery live. that 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 it is? no, it’s purely possible, how much motivation is there? from the first year, literally from the day i entered, i was completely motivated it’s already been 4 years to work in this profession and so far, and i’m still burning with the desire to stay in this profession and build my future career in it, and i myself came from the kostrem region, to be already at this university, it’s already 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 100 km from home just to work. in this profession and develop winemaking in

the krasnodar region. we need a new young woman blood, because the wine industry is growing, developing, there are many new farms, many new vineyards, new wineries, and i think why we still haven’t all the winemakers quarreled and are friends, because we have essentially no competition, we are we work in each in our own 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 quality russian wine. top for lunch, bargain lunch, top for lunch, king, top for lunch, top for lunch, only in

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country, come to the russia forum exhibition. but to appoint this as my guard cat, what? what kind of guard? the film is very bright, cool, i didn’t expect a cat in it at all. and it’s great that light fairy tales are being filmed now. it is interesting for children, for adults, and some relevant history. and they settle themselves. from the sink to the kitchen, generally excellent movie, i really liked 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,

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the behest of the pike. israeli army. bombing of the gas sector, drops more than a thousand tons of explosives every day, this was stated by the sector administration. as a result, more than 10,000 people died palestinians. the un middle east agency said more than half were women and children. about 400,000 palestinians remain in the northern part of gaza, where the idf's ground operation is taking place, and any attempts to dislodge the residents of the strip will be considered a declaration of war

on jordan, said the prime minister of this country. in