Winery, vineyard and reStaurant
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N Site and Slavonice
Winery,Vineyard
and Restaurant
Winter Semester 2020
Manon Maignan
Mr Hanson Studio at the CTU
11.01.2021
Introduction Table of contents
Case studies
Quinta Do Portal Winery p6
Cheval Blanc Winery p12
Clos des Roses Winery p18
Vision and goals
Statement p24
Explanations p25
The design of the project developed in this portfolio is Goals p25
based on a specific link with Slavonice and its landscape thanks
to the analysis of the site, some case studies, and the explana-
tions about the Špalek Winery.
Design and criterias
The main idea is to create a project that connects the site to Site journey - Connexion between the landmarks p26
the existing landmarks and generates a journey with visual se- Winery journey - Connexion between the programs p27
quences to anchor the visitor’s memory. One of the goals fixed Framed views and panoramas p28
for the project is to establish a fluid journey that connects the Landmark and integration into the landscape p29
winery and the other landmarks, but also a journey inside the
buildings that is sequenced thanks to different framing. The vo-
lume of the project is a composition of parts, linked together to Proposal development
the ground and the vineyards, and parts that make the transition
to the skyline and the landmarks of Slavonice. Proposal of November 5th p30
According to the wine process, the building is deeply connected Proposal of December 13th p34
to the land. The building itself is an invitation for the visitors
to associate their senses and better understand how the wine is
made in Slavonice. Final proposal
Location plan p36
Aerial illustration p36
Axonometric view p38
Exploded axonometric drawings p40
Sections p41
Floors p44
Exterior elevations p48
Visualizations p50
Wall section p52
Living building challenge p54
References and bibliography
Case Studies
To chose the examples I wanted to study, and share, I decided to
think about the different existing ways to design and conceive a
winery and its lanscape.
I started by referencing the winery and vineyard projects I know
in France. For instance, the ones of Wilmotte & Associés Archi-
tectes, such as La Cavale Winery delivered in 2017 at Luberon.
I also noticed the Château La Dominique Winery designed by
Jean Nouvel Ateliers and built in 2014 at Saint-Emilion.
For me, those to buildings represent two main different ap-
proaches to conceive a winery and its surrounding landscape.
Wilmotte is trying to blend into the landscape and reuse the ma-
terials of the site, he’s making the winery communicating with
the landscape and vineyard in the more natural way. Whereas, in Photography is copyright @ La Cavale
the other hand, Jean Nouvel wants his winery contrasting with
the land. Jean Nouvel is drawing a new landscape of the site by
creating an object that would rise up out of the existing building.
He’s also playing with different materiality as mirrors to mark
the landscape.
In my mind, I also had the idea and the vision of a modest wine-
ry, that is run by a family business. That’s the reason why I was
also looking for this kind of case to study.
From those three sorts of concepts. I decided to study the three
following cases:
-Quinta Do Portal Winery which makes me think about the work
of Wilmotte thanks to the strong link between the building and
the landscape in this project.
-Cheval Blanc Winery which reminds me the Jean Nouvel wine-
ry with its modernity and contrast even if the shape is more or
less trying to blend into the landscape.
Clos des Roses Winery which is a familial project that seemed
interesting to me. Photography is copyright Roland Halbe
4 5
Quinta do portal winery
GEOGRAPHY
LOCATION : Sabrosa, Portugal
LATITUDE : 41.2393011
LONGTITUDE : -7.5693758
ELEVATION : 483 m
CLIMATE
TEMPERATURE : 16°C (difference of summer/winter °C)
PRECIPITATION : 1130 mm (annual average)
SUNNY DAYS : 4130 hr (annual average)
WINERY
ARCHITECT : Álvaro Siza Vieira
FACILITY AREA : 4700 m2
VINEYARD AREA : 100 ha
WINES PRODUCED : Douro wines, premium Port Wines and Moscatel
WINE PRODUCTION : Gravity system
6 7
A sophisticated and innovative project born in the vineyards, mixing w
with and transforming itself into landscape, through the metamorpho-
sis of the materials used, like the schist and the cork, that follow the
colours and the state of mind of each season of the year.
The building‘s frame is made of concrete and steel, both visible in the
interior spaces. The program includes a visitors‘ centre, an auditorium
of 74 people, a tasting room and underground cellars.
The winery was designed like a sculpture in the landscape, with a
strong horizontal character. The main base is orthogonal, having only
two openings -the main entrance door and a smaller on the other side
of the main elevation-. The building is designed as „an invitation for
the discovery of the flavours and aromas“ and the roof as a frame to
the wonderful „kingdom“ of the Douro. The terrace‘s open and closed
spaces are organized by a curved wall surface, being also partly cove-
red with sod. Finally, the dual finishes of the openings and the long
open-air stair of schist cladding are noteworthy details.
Quinta do Portal Cellars won the Douro Architecture Prize in 2011
and Best of Wine Tourism in Architecture and Landscapes category
(Global Winner).
8 9
Case study author
Manon Maignan
Sources
https://www.portevinho.be/quinta-do-portal-en
https://ultimasreportagens.com/266.php
http://gop.pt/#!/projecto-detalhe/projecto=231&catProj=3/
https://divisare.com/projects/268166-alvaro-siza-vieira-fernando-guerra-fg-sg-
-quinta-do-portal
Photo credits
Photos of the winery all by photographer Fernando Guerra
10 11
Cheval blanc winery
GEOGRAPHY
LOCATION : Saint-Emilion, France
LATITUDE : 44.9196397
LONGTITUDE : -0.1893479
ELEVATION : 89 m
CLIMATE
TEMPERATURE : 15°C (difference of summer/winter °C)
PRECIPITATION : 900 mm (annual average)
SUNNY DAYS : 2056 hr (annual average)
WINERY
ARCHITECT : Christian de Portzamparc
FACILITY AREA : 6000 m2
VINEYARD AREA : 37 ha
ANNUAL PRODUCTION : 220 hectoliters
WINES PRODUCED : 52 % de Cabernet franc, 43 % de Merlot, et 5 % de
Cabernet sauvignon
WINE PRODUCTION : Gravity system
12 13
w
The cellar of Château Cheval-Blanc in Saint-Emilion was inaugura-
ted in 2011. Two staircases running along the side façades allow you
to discover the 37 surrounding hectares. The winery can be practiced
as a belvedere promontory in the extension of the castle, from where
you can discover the beauty of the landscape of this vineyard. The roof
terrace covers the entire cellar and provides it with natural light throu-
gh its long glass railings. This project lie on a strong relation between
inside and outside, the cellar is a real place of interaction with nature.
During the harvest, the trucks go from the vines to the heart of the
building, in a courtyard sheltered from the sun and the rain. The cellar
has also been designed for the harvest, with a huge unloading corridor
that allows you to work under cover in bad weather.The grapes pass
directly from the courtyard to the vat room.
The tasting room is overlooking the courtyard accessible to trucks.
Thus, the cellar is both a place of work and a celebration of wine.
14 15
These concrete tanks were made in Italy, the pipes and technical
aspects are integrated into the tanks so they are not visible. There are
fifty-two curved vats, of nine different sizes, that allow vinification very
precisely according to the size of each plot and the height of the har-
vest. The curvature of the vats optimizes oxygenation, like a tasting
glass.
Moreover, the vat rooms have natural overhead/zenital lighting, via
glass bands located directly above the side walls. The space in the vat
is superimposed on that reserved for barrels, housed in the basement.
In the basement, the aging cellar sees dozens of barrels lined up.
Corrugated concrete beams conceal the supply networks to the upper
level tanks. A brick wall hides various technical equipment, while
allowing air to enter the barrel room. Even if the perforated walls fa-
cilitate natural ventilation, an air conditioning system has still been
provided to maintain a constant temperature.
Case study author
Manon Maignan
Sources
https://www.architonic.com/fr/project/atelier-christian-de-portzamparc-chateau-
-cheval-blanc/5101376
https://www.chateau-cheval-blanc.com/en/estate/cellar/
https://www.christiandeportzamparc.com/fr/projects/chai-chateau-cheval-blanc/
https://www.lemoniteur.fr/photo/visite-du-chai-du-chateau-cheval-blanc-a-saint-
-emilion-concu-par-l-atelier-christian-de-portzamparc.762804/axonometrie.21#-
galerie-anchor
Photo credits
Photos of the winery by photographers Alain Benoit, Gérard Uferas, Cécile Burban,
Thierry Fahmy, Erik Saillet
16 17
Clos des roses winery
GEOGRAPHY
LOCATION : Fréjus, France
LATITUDE : 6.7352
LONGTITUDE : 43.4329
ELEVATION : 6 m
CLIMATE
TEMPERATURE : 14°C (difference of summer/winter °C)
PRECIPITATION : 840 mm (annual average)
SUNNY DAYS : 2750 hr (annual average)
WINERY
ARCHITECT : Unknown
VINEYARD AREA : 10 ha
WINES PRODUCED : Grenache, Mourvèdre, Cinsault, Syrah, Rolle, Viogni-
er, Cabernet, Sauvignon Blanc and Merlot
18 19w
Bought in 2006 by the Barbero family, the Clos des Roses has
been completely rehabilitated with the firm intention from the
owners to install a quality vineyard and produce a high qua-
lity wine. It is a relatively small winery connected to a viney-
ard and a hotel-restaurant. Around the vineyard central activity,
which is part of the rich range of the Côtes de Provence, the Clos
des Roses also offers reception rooms for seminars and events.
Attached to the traditions and values of the region, the Clos des Roses har-
vest all the grapes by hand in 15kg boxes, to ensure a better quality of grapes.
Once transported to the cellar, the magic of Provence wines can begin.
The family made heavy investments were made in order to be equi-
pped with a powerful technical equipment and replant vines plots.
Different machines are used in the winemaking process, each with a
clearly defined role: the crusher-destemmer, the exchanger or cooler
of vintage, the pneumatic press and of course the stainless steel tanks.
Located on the terroir of Fréjus, the Clos des Roses benefits from
volcanic soil. The red rock, characteristic of the Esterel, contribu-
tes to the richness of the vineyard where the vines are treated only
with natural products used in organic farming. Carefully raised, the
wines of Clos des Roses are expressed with character and finesse.
20 21Case study auhtor
Manon Maignan
Sources
https://www.closdesroses.com/en/home-clos-des-roses-vineyar
https://www.flickr.com/photos/128778659@N08/sets/
Photo credits
Photos of the winery all by Barbero Family, the owners of Clos des Roses
22 23Vision and Goals
Explanations
Statement I had a personal question on how to create a new memory in
Slavonice. We developed the idea with the team during the
workshop and focused on the five senses.
Then I realized the importance of landmarks, to generate se-
By designing the winery, create a new «signal» in Slavo- quencies and also some orientation markers that permeate your
nice and connect it to the existing landmarks. Generate a journey memory. To complete these ideas, I also imagine a route, like
with visual sequences that will anchor in the visitor’s memory. a journey, between the different landmarks in order to create a
coherent and global memory.
« Landmarks are not only what ‘is easy to see and recognize’
but also what has been ‘easy to see and recognize’ in the past
and therefore still can be located by memory. »
« From the definition and discussion above it becomes clearer Goals
that landmarks emerge in the process of perceiving, learning
and memorizing an environment in a particular context, and
that these memorized landmarks will be picked up in spatial
reasoning or communication processes. The vision induces some specific requirements to accomplish
For objects in the environment to acquire landmark quality with the design proposal. The goals I fixed for the project are the
these objects must somehow stand out. Furthermore, to contri- following:
bute to the embodied experience of the environment in which a - The site present a fluid journey (ramps, paths, ...) that connects
person moves these objects must be related to the human body the winery and the other landmarks, when you’re taking this way
and human senses. » you can identify different visual sequencies.
- The visit of the winery and the vineyard corresponds also to a
journey that takes part into the bigger one. It means, the pro-
grams are linked, for instance by the ground or the underground.
- Inside the buildings, there are some framed views of the land-
marks but also, in contrast some more opened views on the ge-
neral landscape and the vineyards.
- The «signal» and the volume that blends into the landscape are
creating a contrast into the landscape.
24 25Design Criterias
Winery journey - Connection between the programs
Site journey - Connection between the landmarks TERRACE
190m²
RESTAURANT
50m2
Analysis of the contour lines of the terrain, the existing
KITCHEN+
network, and the landmarks. Proposition of a journey. RESTAURANT
190m²
PORCH ENTRANCE TERRACE WINE PROCESS
190m² 385m² AREA 570m²
TASTING ROOM
220m²
WINE STORAGE WINE CELLAR
300m² 380m²
The process area and the tasting room or the restaurant
are connected by the underground and not only by the ground
floor. You can visit the winery by discovering the process, the
cellar, the storage and finally taste the wine.
26 27Framed views and panoramas Landmark and integration into the landscape
Framed views are focalizing on the landmarks whereas The winery create a «signal» that emerges of the complex
panoramas are opening on the landscape and giving some pers- whereas the rest of the building blends into the landscape. Vo-
pectives on the vineyards. lumes and materials are contrasting into the landscape.
28 29Proposal Development
GROUND FLOOR
UNDERGROUND FLOOR
WEST-EAST SECTION
Floors and sections N
Section from Slavonice to the site - 1:2000
30 31GROUND FLOOR 2ND FLOOR 3RD FLOOR
UNDERGROUND FLOOR 1ST FLOOR SOUTH-NORTH SECTION
32 3334 35
Final Proposal
Aerial illustration
80 meters LOCATION PLAN, THE PROJECT AND ITS N
SURROUNDINGS
36 37Axonometric view
5 meters AXONOMETRIC VIEW OF THE WINERY N
38 39Exploded axonometric drawings Section of the site
SECTION FROM THE
CHURCH OF SLAVONICE TO
THE WINERY
5 meters EXPLODED AXONOMETRIC N
VIEWS OF THE WINERY
40 41Sections
SOUTH-NORTH SECTION THROUGH
THE STORAGE AREA
WEST-EAST SECTION
SOUTH-NORTH SECTION THROUGH
THE WINE PROCESS AREA
5 meters
42 43Floors
UNDERGROUND FLOOR GROUND FLOOR
5 meters N
44 45FIRST FLOOR SECOND FLOOR
5 meters N
46 47Exterior elevations
EAST FACADE SOUTH FACADE
WEST FACADE NORTH FACADE
5 meters
48 49Visualizations with sketches
50 51Wall section and materials
ROOF DETAIL
WINDOW DETAIL
SLAB DETAIL
0.5 meters
FOUNDATION DETAIL
52 53Living building challenge
I chose to design my project following the Living building I also wanted the carbon footprint of the whole operation to
challenge document. As I am very concerned about environmen- stay low as much as possible. To significantly impact the carbon
tal issues, I found it interesting as it puts the nature in the middle emissions of the project, I decided to take the stones of Slavonice
of the reflection when designing a building. as facing stones. That way I could reduce the carbon footprint
on the importation of my building materials. I chose a good in-
First, I had to make sure that my project will not have a negative sulator and double glazing to reduce energy loss, therefore the
impact on the landscape of Slavonice. For that, I studied a lot carbon footprint of the project.
Slavonice maps and I drew it. I wanted to insert my project onto
the landscape, as if it has always been there. I was careful to ban from my list of building materials everyone
of those in the red list material. I truly want the project to have a
When walking into the buildings I designed, and looking south small impact on the environment and preserve the health of its
or west, the eye is caught by wines and hard soils. On the other inhabitants.
side, the eye is attracted by these great windows that open towar-
ds the sky. At the end of the day, when you stand in the building, In the vegetable garden, I managed to keep a place for a water
you feel completely the spirit of nature, between fields and sky. tank that will collect water and then distribute it to irrigate the
wines.
I really wanted to make the best out of every single waste the
activity would produce. I decided that grapes waste will be use
as fertilizer for the wines and the vegetable gardens located west
of the project.
54 55References and Bibliography
Chapter one, introduction: What landmarks are, and why they are im-
portant: https://people.eng.unimelb.edu.au/winter/pubs/book-land-
marks-sample-(ch-1).pdf
https://www.archdaily.com/search/projects/categories/winery
https://www.dezeen.com/tag/wineries/
Living building challenge
Case studies
56 57You can also read
