this is not the first time we are going south with alexey senelnikov.

our fellow traveler, journalist, author of the telegram channel wine and people, around whom an active community of passionate people has gathered, a popularizer of domestic winemaking, and this is not the first time we went to visit the young winemakers of the crimean baths, and now i want to tell another story about young winemakers, but they cannot be called inexperience. we are located in the production workshop of the raevskoye farm, tourists have only recently begun to be allowed here, the cost of excursions is higher than in cash, the main exhibit is the winemaker alexey sidarenko, experts, namely they, the main visitors, can ask him absolutely any questions.

and the most basic question is probably not a question, but emotions, when they see me, and they are very surprised that a young winemaker can be just young, and also the chief winemaker, usually they expect that the chief winemaker is gray-haired, bearded uncle, and in russia today we actually have very, very many young winemakers, and i’m among them, that is, it turns out that russia has a country are there any opportunities abroad in france? young winemakers, and i think that young winemakers in france are now trampling grapes under their feet, they hardly trust them with what they trust us. in this case, we are in the process of permentation of alcoholic fermentation of the entire contents of the container. this operation is called. we remove it through aeration in order to ventilate the juice a little. i came here in 2011, literally 2

months after graduating from the university, and of course, in the first years they didn’t trust me with everything at once; i worked under the supervision of the french french winemaker consultant only after a certain period of time and vinify the wine as i see it, i started with the fact that the first thing is to unload the pallets with grapes, and you need to wash the hoses, wash the container, i lived here at the winery literally... in 10 meters from the factory i lived here for 4 years and for the first six months i worked for free, this probably means that it is impossible to get into this profession somehow, i apologize for that year, this is a blend of blends, several varieties of grapes are mixed, in particular coborne sauvignon, mirulo, cabernet franc, it is aged, it will soon be in barrels for a year and will be stored until this barrel gives me a signal that the wine is ready, i need to remove it, distribute

the bottle, it so happened that i came to the raevskoe and the second time i came in 2021, when the owner and general management of the owner changed to purchase new barrels, we purchased 210 new french oak barrels from different bandarrins, only the best wine can go into barrels, there is wine for which a barrel is contraindicated, it can complicate it, and aggravate it, on the contrary, simplify it, then... and the barrel will go for good and bad, of course, and investing in barrels , of course, is the merlot grape variety, it is already 15 years old, there is already quite a large amount of sugar inside , but if you chew the berry, it’s not completely ready yet, we literally... another three or four weeks at most

will be collecting it for processing, because i’m in anapa and i would have known 13 years ago... uh boy from krasnodar that i will one day leave, let’s say, the center of krasnodar edge to another city and i will spend more time here in the fields, i probably wouldn’t believe it, because let’s just say, i can’t say that i aspired to be in the field, that is, i haven’t had grape processing or trampling since childhood grapes, you want to be, but i don’t care about this very department where winemakers are trained, my grandfather was, and he said, lesh, come study with me, so i didn’t understand what it was all about, when i came, i i immediately saw

12 different chemistries, and wine was made from this juice, it was after this that i probably realized that this will stay with me for the rest of my life. i worked for 5 years in obraud and around the end of my work in obralo i had a desire that why not try to study in france, let’s say, i have long wanted to live for some time at the university, the university was called, called montpedi, respectively, in the city of montpedieu and left for six months to study, but i started 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, where in they train the guys for two years, so i still have a certain period left, so you

are more immersed in this industry, if you allow me, i will answer this question as follows, what is the old world or france, italy making wine for 300 years? and we’ve only been doing this for 20 years, so give us a little time, and we’ll definitely catch up and surpass , we’ve already tried to do, for example, some blind tastings, where they poured french wine and yours, and people couldn’t tell the difference, and you know, often, blind tastings just show the level of wine, when - you already evaluate the wine not by the picture, and then what is 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 you can feel this in my wines, that they are quite, let’s say, correctly made using technology, first of all, probably, i myself such in itself, because i always like to be in the center

of attention and show something, show my emotions. we are located in the village of varvarovka near anapa, this is a unique building, lies the wine of our domestic architect, alexander balabin, and i, for example, came across technology for the first time when we looked at how this building would fit into the landscape, we used a special model, makab, so... this model, it still stands here, and another interesting moment 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 how the development of domestic winemaking helps

develop related fields and even architecture. i have been working on the rocky coast since 2018, this year i was invited here, that initially the rocky coast sold grapes, in august 2020, the rocky coast processed its first grapes, since 2020 we have stopped selling grapes, quality comes from the little things, here we have a ridge... this is the machine that directly separates the berries from the green ridge, so that if you come across berries that are wilted or that are not fully ripened, they remain on the ridge, that is, they do not fall into

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 affects the berry, this berry is knocked into another conveyor and what we don’t need no longer goes into the container in which we wander. but this allows us to achieve in our wine a much higher quality than without it , that philosophy and concept in this wine, so that it is very gastronomic, very fruity, so that... taste preferences like

as many people as possible, we have eight of these, and we specially ordered them with such a beautiful plexiglass insert through which you can just watch the loading process , and then you can clearly see that here we are, this container that we are loading now, here they are, all the berries, they you can even see that the juice is white, transparent, because the pulp is white, it later begins to color the wine, it ferments, we already loaded it some time ago, you can see how carbon dioxide is released, which actually raises, grape skin to the top, due to which this is what is formed , which when working with pulp must be submerged daily for better extraction, and

how did you even decide to become a winemaker, where are you from, what city, how close was this profession in principle? to your family, i was born, lived my whole life, studied before i started working in... i’m not a family winemaker, not a hereditary one, i don’t have any winemakers in my family, only wine lovers, let ’s call it that, it’s in several directions, but my parents said, that we are still agricultural region, here we need those who will produce technology, raise the production part, just at that time ... it was just gaining momentum and i also applied to the kuban technological university

for the department of fermentation production so that i would regret the choice, especially already in my final years, when i started working, our department has been training specialists for the grape and wine industry for 98 years, our graduates... work in almost all enterprises of our country, they are leading specialists of completely different generations, 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 process... of wine production, and they study all the issues related to the study,

this is working equipment, just in a mini version for wine production, we we are in the educational laboratory of organolyptic analysis, in this laboratory we have open tastings, here the guys have the opportunity... to communicate with each other, interact, and here, how did your career develop further, how much demand were students of your faculty in general, and you can can i say that even during university you basically found your work people, everyone is looking for someone, they are looking for winemakers, they are looking for laboratory workers, they have been looking for - since the time when we came here, how we

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, in principle, we were taken from production. we just entered the fifth year, an enterprise came to us , which was also founded , the usalba divnomorskaya 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 russia and they searched, that is, a wine impresario, you arrange premieres with the participation of the main characters, in general the authors, wine, yes, in fact, it

is very important that we always have either... that is, the person who can give the most pressing information, as they say from the ground, we usually gather once a week, maybe more often, 40 people gather, they communicate with the winemakers with such fervor that the winemaker leaves and he wants to create after that for these people this wine, in fact it is... very lively people, because winemaking is both art and technology, and these guys in particular, like anyone else, really don’t want to go into art, because if you completely fall short in technology, well, you’ll make good, but boring wine, and if you go into art, you may not come back from there at all and stop taking into account the tastes

of consumers. and now we are present at the winery ’s military competitions, then this winery would probably receive first place in the high technology category, and this farm is ruled by oleg nechvidyuk, the chief winemaker, good afternoon, welcome, and we have an olive alley and of course a magnificent winery, which goes 26 m underground, and a gravitational format, the upper tier, which we walk and lakes, and below it 32,000 m, art space and

the production process, which we will see, just using different... levels using force gravity and gravity, grapes, below we have bottling, what is this for, in order to influence and grind the berry, skin, juice less, in order to get a more elegant, thinner, more balanced wine in this regard, now we are entering floating cube, a mirror cube, in this regard, please note, it has no... pores, it is as if suspended in the air. 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, vat, ohm, honestly, i didn’t understand anything from this, to go at that time

the profession of a programmer was becoming in demand, the grades were good. loved mathematics, passed in the top five there - eg at school, i think, oh, probably information security, we can move somewhere in this direction, but uh, i was lucky to meet a friend my father, he worked in dagestan, he was engaged in the supply of equipment for a winemaker, we then went to dagestan, and i was lucky enough to meet enthusiastic people, from which i took him to become a winemaker. and i think this is directly one of the best decisions in my life, the second is to marry my wife , good morning everyone, and here is the very heart of our wineries, this is the production

laboratory, the head of the laboratory is eduard ludvik testing, uh, colleagues will tell you better about in 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 has been used for thousands, thousands of years, and winemaking is impossible without it, first of all it is antikis. last year i graduated from the don state technical university with a degree. 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, i worked... there was samelye for six months, and i was rapunzel in the tower, and then i came on weekends to my colleague vasilovich, helped in

production processes, after which 2-3 months passed and i’m here, there are no random people in winedale, if a person wants to be a winemaker, and this is visible to the naked eye, they will be helped at any winery... it generally helped in his career like this , that all of your friends turned out to be quite ambitious people in very cool enterprises, that is, i think it’s very important, it’s very cool that there are such friends, what does it say, kirill and i lived in the same apartment for 5 years, that is, yes, very just friend call a friend, for example, we have the same equipment as kirill, one on one, my rubber band on the press broke , i call, i say kiril, i say, trouble, trouble, i urgently need an elastic band, but no problem, he says, that’s it, oleg, we’ll solve it , or there is some way to make the wine better quality, now we are in

the hall of floating bones, these are tanks that are designed for fermentation, and red grapes, and they are made thermally insulated, they do not just have a specific shape. they are suspended in the air , located between the ceilings, on the first at a 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 process of fermentation 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 so floating, it opens, after that this basket is used by a stacker, and it rolls out of the lift and is installed on a basket press. ole and i

have been working together on 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... of the local indigenous autochthonous grape variety kakur, it looks like this, the juice during fermentation, the yeast consumes sugar, releases a lot of carbon dioxide, an amazing aroma, you can feel and peach here, and melon, there was this boom in domestic winemaking, that’s what became a turning point, a turning point in my opinion, when enterprising people appeared, when they wrote, it was alcoholic products, then there was a transitional moment that recognized as chess 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 a lot...