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

I'm Levy Dalton.

I'm Erin Scala and here's our show today. Oh, Sebastian Refo on the show today. Hello sir, how are you? I'm good and you. Nice to have you here. Perfect. So you're in the Loire Valley. Yeah. And you're on the family estate in San Serra.

Yeah for a minute generation. How long? Yes, seven or eight generation, but it's

I'm ready the first generation to be one one person when producer like everywhere you can find anywhere in France.

You know it just a half century ago all of the people are more on polyculture and just day like my grandfather

you say selling wine when you produce more than it's possible to drink. You're in Censaire and your dad made the vines, you know, he's taking care of the vines.

And what point did you decide you want to get into wine?

This story is a, some, he born in the since 1951 and he's starting to work in the 17th with, like I say, a

polyculture firm with my grandmother you produce some go cheese or it's well it's just

every is my when Paris are you produce all of the things you can have in the firm. So in the 17s you start to do 50%

serials, 50% vineyard. And in the 18s, the son's operations start to be interesting, people start to know in the world and decide to stop the serial and to work only on the on the vignal.

And like 99% or 100% of the guys the operation is attracted by people

starting to use fertilizer to start to use some pesticides to use fertilizer, to start to use some pesticide, to use some sugar, to use some

years because life is more easy. You know, you put one time on spring some herbicide and that's it you need

into plowing and you put some yeast in a week or 10 days all of the

fermentation is done so life people use use thinking life is more easy on this way and he continues

to us at to the end of the 19s and at this period I was you studying school very classical

viticulture and analogy and when I was with 202121, so I finished my period to studying and I started starting to, before to go back at the estate, I decided to do one year trip to know what next to the border between

the wine production and sell production. So I decide to go six months in London and after the six-month London so I drink many many

wines so more open than you can find in France because in French you can find

most of the place in 95% French wines, but in London was so interesting because you've got for sure some French wine but also some European wines and Spain one some Italian wine and also Spanish one, some Italian one, and as so New World One, Port, Madera,

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