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. Pedro. Pedro Parra, the soil specialist on the show today. Hello, so how are you?

I am very well, very well.

Nice to see you.

Thank you very much.

So you are a man who studies Terriwaire in different areas of the world.

You're based in Chile though?

I am based on Chile. I move a lot but I'm based today on Chile.

You started more in a different line of work.

When I started, I started in France, not because I wanted.

I want to move to France, and then life bringing me to soil and wine and I spend very long six years there so I

learned a lot from people in France and then I came back to Chile.

How did it all come about?

What happened?

I just went to France, you know, to Montpellier because I wanted to be a jazz saxophonist and then I went to

do a Michelpuch chian in school and I realized that I was not very good, very good in Chile, as such as players,

very bad in France, that means horrible in New York.

And then, but my grant was for agronomy for you know position agriculture at the moment that was 97 and 98

Because there's an agronomy school. Yes, I am yes, so but I didn't want to do work on the ground I did really wanted to go to music and then

I need to do something with my life and then so I moved to I really started to to study on agronomy in Montpellier. I stayed two years there and then I went to the Paris Center in Grignon and they were specialized on theoir and I was not at the moment but I was in the same

office with somebody who was in Teroir so they invite me very often to taste wines

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