in europe and, in particular, france, half a century ago was considered a man's occupation. the example of several famous widows only confirms this fact. the situation began to change only a few decades ago. however, russia is a unique country where you can raise a glass to winemaking without gender bias. women are at the head of large farms, become chief winemakers of influential companies, successfully sell wine and even regularly beat men in competitions with emilie. women in this profession give themselves completely, men have more opportunities abilities to achieve big money. to some extent, you feel the birth, wine, it is like a person, when you see how it develops, and you are like... a mother

who raises her child, trying to put all the best into it. together with journalist alexey senelnikov, creator of the telegram channel wine and people, we will travel around the krasnodar territory and crimea to tell about russian women for whom wine has become a calling, and answer the question: is there a special female taste? recently there was one of the competitions. for the best wine, well and there as usual sits on stage a huge number, that means men in jackets and practically not a single woman, so i say, look, you have no reflection of our reality on stage, because if you go to wineries, you will be met everywhere by women, well mostly. in

the community of wine and people, who is more, men or women, who is more active in the tasting, well, large tastings of 40, 50 people, and well, probably so carefully i will say that there are two to one men and women, that is, more women, men about a third, probably come to our meetings. this is our cat, her name is sira, she chose us herself, she came to our vineyards, gave birth to two more cats, ricelinks malbec, how are you, life is good, in the summer it is better than in the winter, yes, it is cold in the winter, my name is svetlana pashkova, and i am a winemaker of the mangub estate, now we are in the season, every day of mine begins in the vineyard, in total we have 10 varieties, 30... hectares of vineyard, each

almost now i start the morning with collecting samples, until you basically go around all 10 varieties, you eat a lot of grapes, so basically i don’t eat grapes at all in the middle of the year, because i don’t feel like eating them anymore, it seems that we winemakers go, walk through the vineyard and enjoy nature, we walk around the winery with a glass, drink wine, but this is just the tip of the iceberg, every season is a challenge for me, i always accept it, i got into winemaking by accident, well, probably everything in life is not by accident, i came to crimea to study at the faculty of chemistry, at the nuclear university, that is, i planned to connect my life with...

nuclear energy, but in fact i really fell in love with crimea, sevastopol, and after graduating from university i stayed to live here, and so it happened by chance that i lived and still live near the perovskikh estate winery, naturally i went to work in 2009 at the perovskikh estate as a chemist in the laboratory, it was with this winery that this love story began. my love for wine, for winemaking, and for this whole life. i have fifteen pink ones in my hands, despite the fact that this product has become very popular already, many do not know what it is, it is translated from the french name of village sparkling wine, it differs of course from the classic sparkling wine in that it is the first product of the imagination, that is, with...

grape is fermented for the first time immediately in this bottle, here on this site i spend. does not please, i think that a winemaker is probably some other calling, that is, it is a good nose, olfactory sense, and a receptor of the tongue, taste, yes, that is, we do not just drink and

enjoy, we when and sniff, and taste wine, we already make some kind of assessment in our head. it probably just happened by chance that we have a more female team, we have an agronomist, a girl, a winemaker, a girl, of course, we have men in the team, assistants, it seems to me that you can’t divide winemaking into women’s and men’s, in principle it’s just very hard work, probably and completely absorbs you, you can’t just make a winemaker’s schedule, because if... this needs to be done right now, this needs to be done right now, then you can’t put it either defeat stop, return the next day continue, after all, probably, it is easier for a man winemaker than for a woman, because a winemaker also has a wife who supports

his life, children, and a winemaker has women, she comes home with work, continues to do the same. her women's work, and this takes up a lot of time in a winemaker, practically all your time, in principle, my family is here, my colleagues are my family, i spend a lot of time here, well, my family of course approves of my profession, because a winemaker in the family is always useful, by the way, in my personal family there were no winemakers, i am the first. but my child does not want to continue my path, he is carried away in another sphere, and i can not say that it upsets me, probably, everyone has their own path, now we are going down to

the basement, which was built by lev sergeyevich galitsin himself, by the way, 25 years ago we went down to the basement on this trolley to select laboratory samples, a quarter of a century. natalia vaichuk works at the solnechnaya dolina winery, and the enterprise itself has existed for almost 140 years. secrets of winemakers: in order for this little window to fit tightly, it is coated with a mixture of paraffin and beef fat, by the way, in order to wash such a barrel, a person must climb inside through this tiny hole. i immediately recall kuprin's story "the wine barrel". on vacation in yalta after a tasting, the hero climbs into such a barrel and gets stuck, and in order to free the master, he has to be stripped to the feet and coated with oil, all the golitsen cellars were built in ravines, so they resemble the shape of that ravine, in which they were built, now we will go into the holy of holies, this is a collection,

follow me, here are the kazy, in which the collection wine is stored, today here ... grapes, he took us from childhood in the vineyard, so i saw all this, how it grows, well, and decided to try, and after studying somewhere literally 3 months, i realized that this is mine, my calling, in 1999, after graduating from the berdyansk technician, technical school of viticulture, winemaking,

i got to the plant in the sunny valley, i worked as a laboratory assistant for a year, i was studying the hy... i am engaged in wine production.

solnechnaya dolina is generally the history of women's winemaking, only women work at our enterprise, yes, so you can even feel it in the style of the wine, it is so warm, velvety, you can feel a woman's hand, winemaking is at first, when you come, it seems to you that it is romantic, and then when you plunge into this production, it is in fact titanic work, when you make wine and you see the end result, and this is what people like, then it spurs you on even more, to do better, better and better, to strive to study all this, therefore - when young students come to us, girls, they are generally interested, they like it all, today is the blooming of sparkling meganom blanddy bland. twenty-first year of harvest, 24 months on sediment, you know, when you taste this wine, when you receive,

especially reviews from our customers, then you feel proud of what we were able to do in our area, which lev sergeevich galitsin even said that this zone is only for strong wines, we have proven it by making sparkling wine. sunny valley is an extreme winemaking zone, we constantly face drought problems here, there are 324 days. in a sunny year, there is practically no precipitation, so every year we hope for god that he will send us some water that will accumulate in our reservoirs, and then we will water the grapes so that the berries fill out a little. sunny valley has gone through all the paths that could only be found, made wells, but the water, when they tested it, was bitter-salty, that is, it very quickly clogged exactly... the drip, but they put filters, cleaned it so that

at least something could be given for watering the grapes. recently in crimea there are a lot of peasant farms, a lot, you can just buy grapes and come try to make wine for yourself. you know, it's even a very good idea that people do not stand still, they develop, and this even spurs us. professional winemakers also even more to constantly improve their knowledge, to study, well, to be competitive in the market, because in small wineries with a small amount of grapes it is easier to work and easier to make wine. i asked artificial intelligence to draw a portrait of a female winemaker, here is the picture i got, and it seems to me that this is the winemaker of the project most similar to this. look, she also has such a photo shoot, yes, actually, oh, this is what i

like most about this shot , what was this, this is the pressing of the mirlo, that is , this is the mizga that remained in the container, her it is necessary to unload it from there into the press, so we unloaded it with a shovel through the hatch, well here in the frame only i am, but we took turns, there is a large volume of pulp, this is such a hard job for a winemaker. that everything has to be done with your own hands, shovels, here from the container, well for some yes, someone works more with their head, someone works with both their head and hands, but i also like it, that is, i climbed there for my own pleasure, not just because there is a need, i am 32 years old, i was born in the city of sevastopol, i grew up there, when the time came to choose profession, what will i be... dad suggested the idea of ​​becoming a winemaker, based on the fact that i

was a very creative child, but with a technical mindset, and the profession of a winemaker, it ideally combines these two qualities, and i decided to enter the department of winemaking, after college i went to work as a wine processor, then moved to another plant as a technologist and so gradually-gradually, until i met winecraft. at one of the wineries i was allowed to make my first wine, i had a couple of separate containers there, everything turned out great, that is, i i became more confident that i can really make decisions. the decision is working out well, and complete freedom has already appeared here at this production facility. we have a mess here, a small volume of grape must, which gets to the winery before the main harvest, and from it

they make grape juice, which is allowed to ferment, we need this so that the main mass... of grapes, when we press, we have the opportunity to start fermentation almost immediately, large, large factories cannot afford this, because that there are certain risks associated with this, we combine work with wild yeast, with cultural yeast, depending on the grape variety, on the wine that we want to get, the project was created by two friends,

to go somewhere, of course, during the season there is no life, personal too, there is none, you only sleep and work, that's it, i have been doing thai boxing for quite a long time, and i also have a hobby that brings in additional income, this is modeling, and periodically i work as a model, sometimes i work as a director-producer on competitions, shows. men are more often in managerial positions, women are more often in executive positions, since a woman is a very patient and resilient creature, they hold on to jobs for a long time , despite the fact that there may be some physical or moral difficulties,

well, probably, and salaries are not raised for a long time, in fact, in russian winemakers. rocky shore in anapa, one of the most technologically advanced in russia, to tell what a career takeoff can be and what is the seamy side of success. how do you think that women usually have in the glove compartment of women winemakers? let's open it, well, by the way, we have a piece of paper lying around here, this is a list of varieties, rows, plots, a yield forecast is here, by the way, too. then we look at the refractometer, i always have it with me during the season, when it starts, i expropriate it and put it in the laboratory, because i can end up in the vineyard at any time, now we look at the ripening of the rieslin and measure the sugar content in the berry. 16 brix already, my

name is irina yakovenko, i am the chief oenologist, deputy general director for production, the rocky coast winery, we are now in the vineyards, against the backdrop of the winery, in fact, my responsibilities include everything, starting with control over everything, starting with the laying of the vineyards and ending with the finished product, so here we have - in the cold, i was asked to see if i am satisfied with this result, we look at the presence of crystals, which we pumped out of the barrels, just the other day on friday, in order to understand whether we do stabilization

with dye washing or not, i would not like to do this, because we we try. to touch the wine less, so that its naturalness, naturalness remains, here you need to delve into all the technological processes, because each stage is very important, i communicate directly - with the main ones, with the heads of departments, well , and then sometimes i communicate directly, when necessary, with technologists or with an agronomist, also... i have a chief mechanic under my command, that is, everything that concerns equipment, tractors, well, that is, all the processes that occur, they... occur under my control, subordinate to irina, the main the company's winemaker, kirill bardakov, by the way, was one of the heroes of our film series about young winemakers, today we processed and

pressed chardane, now we are tasting what we got, the must is self-flowing, the chardane is already on the quiet, our first collection is quiet, not bad, good acidity, it was good that we collected it early, by yeast, yes, then we'll see, well yes, we'll decide by yeast, but in principle we want, we know our favorite yeast, kirill pavlovich is very...

happened in the last, at the stage of the last grades of study at school, namely, probably, after the ninth grade i decided to focus on chemistry, although before that i studied at a math school and thought about being a programmer, but my brother, because he is a programmer, convinced me, said that programming is not a female profession, that it is not necessary, well, and accordingly i decided to connect my life with food production or, well, with production. products, by the way, i have a second education, in case i suddenly fail to build a career in the wine industry, my family lives in

krasnodar, in fact, i am in anapa myself, so i rarely come to visit them when they are here, of course i try to devote time to my relatives, during the week, yes, especially in season, here i have to tell everyone that, well, excuse me, the season is the season, so everyone always... they already know that it is better not to touch irina, she is busy during the season, so there can be weekends, and early and late, but there is no burnout because there is constant movement forward, with a credit card you can even more, buy, buy, buy. apply for a credit card in vtb, vtb, everything will work out. pash, look, what magic. apply for a debit card with

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we will transfer to vtb, and the children will choose a deposit bonus, a loan discount or cashback on everything, but what about work, family is more important, you can rely on vtb, on you, transfer your pension to vtb take care of your loved ones. now i will introduce you to the prima of russia. winemaking a person who controls the production of 100 million bottles a year, you can find this in any store in russia wine, vanda batnar, chief winemaker kubad wine, hello, hello, welcome, thank you, well here are the most

interesting ones, probably, from our production areas, these baikanur ones, practically cigarettes, cigars, which, rockets, yes, but yes, only there is no trigger mechanism, it all started very prosaically in the kishnevsky college of viticulture and winemaking, where i entered after an unsuccessful attempt to become a pharmacist, and one document was not enough, that's where i was... attracted to myself by information about what i would study there five chemistry, physcaloid, analytical chemistry, wine, inorganic organic, and this is what decided, probably, my fate, but since i am an excellent student in life, i am used to doing everything - with an a plus, then the learning process, of course, for me it was very exciting and interesting, i started as a wine material processor, then i was

a foreman, then a technologist - microbiologists before moving here i practically mastered every area of ​​work at the winemaking enterprise. here we have the final stage of production of sparkling wine in classic bottle method of production, this is where the final stage of disgorgement occurs, that is, when the neck of the bottle is lowered into a freezing bath, the sediment is frozen on...

the wine is absolutely transparent before the yeast is added, after this operation, it becomes cloudy, i had experience working in moldova with a completely different quality of yeast, they were... what was the value of this experience in order to apply it here, there was no need for remuage installations, at the time when we started producing sparkling wines here in kuban wine, we did not have remuage, there was no the ability to remove sediment, encapsulated yeast, what is interesting, turning the bottle upside down.