I'll drink to that where we get behind the scenes of the beverage business. I'm

Levy Dalton I'm Aaron Scala and here's our show today. Oh, Livia Larish of Daya Cole here on the show today. Hello sir, how are you?

Very well, thank you.

Nice to have you here.

So you were originally doing some student learning in Bordeaux.

I beginning my study in the wine and the winery in Bordeaux in an engineer school during three years in Bordeaux with a different period of training

and after I continue my studying in Dijon in Burgundy.

So where did you work in Bordeaux?

You have made a difference period of training in Chateau Palmer, Chateau

the end of my studying and the main part of my work was in Chateau Chevalblin in Saint-imilian.

But you weren't from the Bordeaux region?

No, no, I'm born close to to Lyon.

So what was that like seeing how that they worked and farm there?

Ah, that was very interesting because that was, for me, really,

the discoverer of the world of the wine and the way to work was very precise in the vineyard for example for the green

arvests for the, to suppress the leaves for this different style operation

in order to obtain the better ripeness than is possible.

And how did you see the differences between a state like Palmer and Cheval Blanc,

you know in terms of left bank and right bank, were there big changes?

That was just my beginning and certainly I have not the view of professional to see the small difference

because very small difference and in Palmer I was only in the winery for the winemaking and in Loveli Lascas I was only in the vineyard so that was

very very difficult to compare and to see the difference.

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