and there, behind my back, two more autochthons grow - this is tsimlyansky black and prechistik.he light is very saturated and this is what distinguishes the redhead, of course, that it is very, very such, it has such a deep, saturated color due to the fact that the skin contains a lot of coloring substances. the so-called red-footed anthocyanins have a very bright characteristic about gracha and rubin azos , technologist mikhail tsvetkov tells this container. our variety is rubin azos. this variety of soviet selection was developed in anapa from the anal experimental station. that in order for us to counter our achievement of vinification with a european analogue, that is, if everyone is used to the fact that we can try cabernet franc and feel the full power of this variety, then the variety of the soviet selection rubin, he shows us that not only french varieties allow us to be so full-bodied dense and aromatic mikhail explains with such varieties not all types work, only they and mass consumers do not know them anymore. measured than in the autochthonous variety, and from this

and there, behind my back , two more autochthons grow - this is the tsimlyansky black and the guillemot. the light is very saturated and it distinguishes redstop, of course, that it is very, very such, it has such a deep, saturated color due to the fact that in the skin contains a lot of dyes. the so -called anthocyanins redstop, has a very bright characteristic combination of taste of aroma, that is, this is our don autotone. superbash farm andrey kulichkov shows the containers and barrels in which wines are aged more than 10 years ago, when the vineyards were just planting, he chose specialization in local varieties of international grapes for his enterprise. they also grow here, but the emphasis is on autochthonous me, as a winemaker. uh, many really advanced lovers are interested in new tastes to learn something new. but a new taste and something new - this is just an autonomous variety. here you can immediately feel his siberian. steppe, uh, if the aroma of such steppe herbs, such a small bitterness is wormwood, that is, here is the aftertaste of siberian, just here it is very clea

krasavtsov, zolotovsky, tsimlyansky black - these are branded wines, therefore, in my understanding,e better , certain methods, according to which, if performed, which this vineyard will feel great for 20 and 25 years, according to mikhail tsvetkov, except for winemaker's own seedlings are needed and local yeasts that will be adapted to autochthonous varieties. in the meantime, we have to adapt imported ones, in addition to working on flights, who it has is also not completely clear work directly in production, because all these yeasts that we use are focused mainly on european varieties, but our task is to tame european yeasts to our local autonomous. this laboratory of the kurchatov institute is small. who knows that today they are engaged in the study of viticulture and winemaking and create amazing technologies, for example, testing domestic yeast for russian wines , says the first deputy director of the research center. julia dyakova did a unique job. first, we have, uh, in our composition the all-russian collection of industrial microorganisms. it is one of the largest collecti

this is tsimlyansky black and prechistnik.

likes the native boards of the task to develop our don one in practice, and beauty zolotovsky, tsimlyanskylack - these are branded wines , therefore, in my understanding , nothing can be better, certain methods, according to which, if, when performing, which this vineyard will to feel great for 20 and 25 years , according to mikhail tsvetkov, in addition to their own seedlings, the winemaker also needs local yeast, which will be adapted to autochthonous varieties. in the meantime, we have to adapt imported ones, in addition to working in flights. who he has is also not completely clear, the work directly in production is clear, because all these yeasts that we use are focused mainly on european varieties, but our task is to tame european yeasts to our local autonomous ones. this laboratory of the kurchatov institute is small. who knows that today they are studying viticulture and winemaking here and creating amazing technologies, for example, testing domestic yeast for russian wines , says the first deputy director of the research center. julia tiakova of industrial microorganisms is one o

krasovsky zologonsky tsimlyansky black these are branded wines, therefore, in my understanding, nothingcould be better, certain methods, according to which, if carried out, this vineyard will feel great for 20 and 25 years, according to mikhail tsvetkov, in addition to his own seedlings, the winemaker needs local yeast , which will be adapted to autonomous varieties. in the meantime, we have to adapt imported ones, in addition to working in flights with tones, it’s also not completely done, the work is clear directly in production, because all these yeasts that we use they are focused mainly on european varieties, but our task is to tame european yeasts to our local autonomous ones. this laboratory of the kurchatov institute is small. who knows that today they are studying viticulture and winemaking and creating amazing technologies, for example, testing domestic yeast for russian wines , says the first deputy director of the research center. julia dyakova did a unique job. firstly, we have, in our composition, the all-russian collection of industrial microorganisms - this one of the la

russia, there are also places where you can meet e, in the wild of these beautiful animals , the tsimlyansky natural park. a deserted place our film crew spent here half a day for this meeting. wild horses of people live in the most remote areas ; wild horses are now rare and almost always a thing of the past. they were tame, and here in the volgograd region, most likely they remained after the war and became wild, they say there used to be a herd of five hundred heads in the nineties due to poachers. only a few dozen remain. formally horses. even has a host before. they were listed on the balance sheet of the collective farm. now bought by a local farmer began to engage in selection to mix in fresh blood. in order to improve the breed itself , today in the herd of 80 horses , of course, there is no profit with such an undertaking. but the benefit of nature, huge foresters praise for what they trample our horses on the paths. it turns out like natural fire lanes. this is how the horse trails look like, shown by vladimir kazmin , the leading researcher of the rostov reserve, and they actually