laboratory , where all the analyzes for wine are being determined, specifically now we have the anteimorachskyo, conduct tests to determine titratable acids, residual sugars and residual sulfur. eg. yesterday the day before yesterday i was taught how to do road routing - this is a very important topic, and of course, i am grateful to all the winemaking employees for sharing their experience with me and other practitioners. andrey, well, you are a winemaker-technologist at the relic company, how did you manage to become the winemaker of an entire estate at the age of 22? i became interested in winemaking at the age of 12, my father instilled this in me, he was, my grandfather was a veterinarian, he made wine, my dad was a pilot, he made wine, and without imagination i immediately went straight to becoming a winemaker, they made wine like an amateur, like an amateur, i graduated from the anapa agricultural college with honors, well , i started from the basics, did internships at different wineries, started my work at the age of 16, and also worked at different factories first as a laboratory ass