we are located in the production workshop of the raevskoye estate , tourists have only recently begun to be allowed here, the cost of excursions is higher than to other wineries in the krasnodar region, and not only because the wine is premium, the main exhibit is the winemaker himself alexey sidorenko, experts, and the names of the main visitors they can ask him absolutely any questions, and the most basic question is probably not a question, but emotions, when they see me, they are very surprised that a young winemaker can be just that young, and also the chief winemaker, usually they expect that the chief winemaker is a gray-haired, bearded guy, but in russia today we actually have very, very many young winemakers, and i am among them, that is, it turns out that russia is a country of opportunity. there are

still young winemakers abroad in france, i think that young winemakers in france are now trampling grapes - they hardly trust them with their feet what they trust us. in this case we are in the fermentation stage for the alcoholic fermentation of red wort. we're aerating red now wort, remove the entire contents of the container, this operation is called, remove through aeration in order to ventilate. a little bit, 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, and i worked under the supervision of french uh, a french winemaker , a consultant, only after a certain period, about for 3 years i was already given, let’s say, free swimming, i could manage and vinify the wine, as i see it, i started with... the fact that the first thing is

you need to unload the pallets with grapes, you need to wash the hoses, wash the containers. i lived here at the winery, literally 10 meters from the plant , i lived here for 4 years, and for the first six months i worked for free, this is probably to talk about the fact that it is impossible to get into this profession somehow, i’m sorry, these are words through connections or some kind of patronage, that is, here only if you love this profession, you take up this profession. and this is the 2022 harvest, this is a blend of blends, several grape varieties are mixed, in particular kobar sayenion, it is aged soon it will have been in the barrel for a year and will be stored until this barrel gives me a signal that the wine is ready, i need to remove it and give the bottle away. it so happened that i came to raevskoye twice and the second time i came in 2021, when the owner and general management changed.

farming in the twenty-first year, in 2021 we immediately focused on purchasing new barrels, we purchased 210 new french oak barrels from different bandarines, only the best wine can go into barrels, there are wines for which a barrel is contraindicated, it can complicate it, or aggravate it, on the contrary , simplify it, then the barrel will not be for good, for harm, of course... and investing in a barrel, of course, affects the final cost of our product, this is the merlot grape variety , it is already 15 years old, there is already quite a large amount of sugar inside, well, if you chew it. berry, it’s

not completely ready yet, we literally still have three or four weeks at most and we’ll already be collecting it for processing. you know, at the entrance to anapa it says thank you to mom and dad, for the fact that i am in anapa, and if i had known 13 years ago, a boy from krasnodar, that i would one day leave, let’s say, the center of the krasnodar territory for another city and be. i probably wouldn’t have believed it here to spend more time in the fields, because , let’s just say, i can’t say that i aspired to be in the fields, that is, since childhood i haven’t had the experience of processing grapes or trampling grapes with my feet, i more of a city guy, but let’s just say that at 16-17 years old you probably don’t yet fully understand who you want to be, but i was lucky that... the head of

the department of fermentation technologies, this is the same department where winemakers are trained, was my grandfather, he said: “lyosha, come study with me.” accordingly, i didn’t understand what it was 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 when i first extracted juice from grapes , and from this juice wine was made, it was after this that i probably realized that this would be with me for the rest of my life. i i worked for 5 years in obrauderso and around the end of my work as a winemaker, 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 winemaking , and thanks to bral durso, i found a university, the university was called montpedi. respectively, in the city of montpedie and left for six months to study, but covid began, and accordingly i had to 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, master’s programs , where they teach guys for two years, so i still have a certain period left, which is not finished, i’m just interested in how far they are ahead of us, in in that sense, we are now saying that we have...

wines, that they are quite, let’s say, correctly made according to the technology, first of all, and i really like to make bright, fresh fruity wines, i’m probably like that myself on my own, because i always like to be in the center of attention and some kind of show, show your emotions.

we are located in the village of varvarovka near anapa, this unique building lies on the rocky shore of the winery, by the way, this is a project by our domestic architect alexander balabin, and i, for example, came across technology for the first time when we were looking at how this building would fit into the landscape, they specifically used this makab model, so... this model, it still stands here, and another interesting point, when alexander discussed this project with customers, he proposed different alya tuscany, alya bordoo, 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 skorysty 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 skalisy bereg sold grapes, in august 2020 skalisy bereg processed its own the first grapes, since 2020 we stopped selling. quality consists of little things, here we have a comb separator - this is the machine that directly separates the berries from the green comb, what is the advantage of our comb separator is that it works very

delicately, so we can directly see that if we come across berries that are wilted or that are not fully matured, they remain on the grain, that is, they do not... 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, it is in the moment of departure affects the berry with an air nozzle, that is, an 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 more in our wine higher quality than without it.

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 such a beautiful ork insert. through which you can just watch the process of loading

after the fermentation of grape pulp, in principle, now you can clearly see that here we are, this container that we are loading now, here they are, all the berries, they can even be seen that the juice is white, transparent, because the pulp is white, it later begins to color wine, for example , in this bottle we ferment, we already loaded it some time ago, this is how carbon dioxide is released, in fact, which raises the grape skins to the top, due to which this cap is formed, which when working with pulp necessary daily heat it for better extraction, but how did you even decide to become a winemaker, where are you from?

advice, but i honestly applied to several universities, several directions, but my parents said that we are still an agricultural region, here we need those who will produce technologies, 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.

gonoleptic analysis, in this laboratory we have open tastings, here the guys have the opportunity to communicate with each other, interact, and here the guys from... laboratory work is dedicated to ensuring that the guys can understand and study the nuances of aromas, the different aromas of wine that are inherent in specific wines.

how did your career develop further, to what extent were the students of your faculty in demand, and can you say that else... during university you, in principle , found your employers, everyone is looking for someone, uh, they are looking for winemakers, looking for employees laboratories are looking for technologists, even already workshop workers, that is, there are processors of wine materials, that is, those with experience, because the industry is directly gaining entry since the time we came here, since we started working, every year we attract students for the processing season, the processing season, the most important stage , the most important moment in the whole winemaking process, we always involve students in this, we were basically taken from our student days, that is, we had just returned from

industrial practice, we had just entered our fifth year, an enterprise came to us that how once... 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, wine, yes, in fact, this is very important, which we always have either the winemaker or the owner of the winery is present, that

is, the person who can give the most up-to-date 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 communicate with winemakers with such fervor that the winemaker leaves and he wants to create after that for these people, this wine, in fact , these are very living people, because... this 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 into technology, well, you will make good, but boring wine, and if you go into art, you may never return there and stop taking into account tastes

consumers. i think if crimea could participate in international competitions, then this winery would probably receive first place in the high technology category, and this winery is led by oleg midyuk, the chief winemaker, good afternoon, welcome, and we have a small layout, this is 30 hectares of land, here you can see our park area, all the art objects, our, of course, vineyard, olive alley, definitely a magnificent winery, which goes 26 m underground,

gravity format, upper tier, which... just using different levels, using gravity and gravity, 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 berries, skins, juice in order to get more... cube, mirror cube in this plan, note that it has no supports, it is as if suspended in the air and we are reflected in mirrors, the concept is that we are all reflected in

each other and everything is reflected in us, my father is an energy drinker and that’s how it was planned to move in side of energy, for about a year i took courses, taught them like crazy ... the best unified state exam in school, i think, oh, probably information security, we can move somewhere in this direction, but i was lucky enough to meet a friend of my father, he worked in... in dagestan he was supplying equipment for a winemaker, we then went to dagestan , and i was lucky enough to meet passionate people, i took the documents, it turns out, at that time

from the programmer, i took them to the 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, 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.

in the specialty of 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 with samilye, i was rapunzel in the tower, then i came to oleg vasilch on weekends and helped in the production processes, after which 2-3 months passed and i’m here. there are no random winemakers; 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. it actually helped in my career like this, that everything from 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. i think this is 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, it’s very easy to call each other, for example, we have the same equipment as kirill, one to one, i have a broken elastic band on my abdomen, i call, i say, kirill, i say, it’s a problem, i say, it’s a problem, i urgently need an elastic band, he says, no problem, he says, that’s it, oleg, let’s decide, or is there some kind of adjustment, that is, we always talk on the phone, because sharing this... experience helps us all ultimately make wine of better quality, now we

are in the hall of floating tanks, these are tanks that are designed for the fermentation of red grapes, and they are thermally insulated, they not only have a specific shape, they are suspended in the air on... 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 mizga, 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 the vinifiers, which are located on the floor above, are so floating, the door opens below and the mizga. falls into the basket, after which this basket, using a stacker

, is rolled out from under the container and installed on... 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 very large experience in winemaking, 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, an amazing aroma, you can feel both the peach here and 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 was written russia, that is, before this, wine was

an alcoholic product that... this industry, and accordingly, after that there was a boom, everyone suddenly began to build amazing wineries, one better than the other.

hello everyone, sorry for the intrusion, we have nothing planned today is a meeting of alumni, we are graduates of 06 tv1, we graduated from this wonderful university, this wonderful department for the thirteenth season in 2011, i see a lot has changed here, we didn’t have such cool tools for tasting, for alpha-factor analysis, so if not object, we would join... 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 their students come to various wineries, including a sightseeing tour with us, so that the guys could see the production, equipment, and

winery live. 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’m still burning the desire to stay in this profession and already build their future career in it. and i myself came from the kostrobi 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 from home to work in

this one. professions and develop winemaking in the krasnodar region. we need new young blood, because the winery is growing, developing, many new farms, many new vineyards, new turouars, and i i think that why we still haven’t quarreled with all the winemakers and are friends, because we essentially have no competition, we work in each in our own direction, we need people with sparkling eyes who are just as ready as we are. get up early in the morning and never go to bed at all in order to make good, high-quality russian wine. let's return to the news review, the russian military attacked the enterprises of the ukrainian military-industrial complex in kiev and its...