卡萨达托里(Casa da Torre)酿酒厂/ Castanheira & Bastai Arquitectos Associados建筑师事务所

建筑师:Castanheira & Bastai Arquitectos Associados

地点:葡萄牙,Louro, Vila Nova de Famalicão

承包商:Orlando Sousa

客户:Manuel Sousa Lopes

顾问:Paulo Fidalgo, Eng. Civil & HDP Gabinete Projectos. Engenharia Civil, Lda.

项目年份:2008-2009

摄影:FG+SG – Fernando Guerra, Sergio Guerra

葡萄酒酿酒厂已改头换面了。

以前,我认为酿酒厂就是那种象征着逝去岁月的布满蛛网和灰尘的地方。

时光几乎也一直是品质的标志,因为随着时间流逝,当时保存下来的葡萄酒都成为好酒,而且在离开酒厂若干年后品质甚至会越变越好。

酿酒厂日新月异,它们不再有布满尘埃的房间了。

如今的酒厂是真正的实验室,受严格的使用规范和卫生条例控制。它们遵从精心设计的调配科技、温度控制,也多少用一些化学方式进行加速或减速。在某些情况下,酿酒厂就像一个炼金炉。

卡萨达托里酿酒厂在酒厂开始酿造好酒的年月就已经存在了。酿出更多品质更高美酒的意愿与新规则相符,引发了相关负责人对酿酒厂的重新思索,进而不可避免地想对其进行扩张。

酒厂的选址和定向都绝佳。其南侧一半埋在场地中,避免受到太阳的直射,也免除由此产生的高温现象。西侧也得到了遮挡。酒厂北侧是一面高大厚重的花岗岩墙,而东侧是出入口区域。

扩建部分没有一丝一毫多余成分,并试图与原有结构相融。

变形从屋顶层开始:从不同结构和平面的复杂变化中,建造起一个双坡屋顶。

横跨度为18米,因此必须使用一排中柱。因为较为碍眼,所以将数量减至最小。

屋顶结构为层压木结构,尽管每根中柱中都伸出四根支柱来支撑屋顶桁架,但是屋顶样式仍然比较简单。

钢缆用于抵御巨大的水平推力,这是由结构自重和屋顶饰面的重量引起的。

内部材料的选择根据卫生、耐久性和维护性等因素决定。

木桶和木盆被不锈钢罐子取代,这些罐子严格排成一列,容积很大,一些已经装满,另一些正在期待装满珍贵的美酒。

花岗岩室外水池的另一侧坐落着体量较小的办公室,从室外和室内都试图联系这两个空间。

入口楼梯也是木制的。抬高的桶架为交通流线留出了空间,并将场地西侧的较高地面与办公室楼层联系起来。

屋顶悬挑在石砌入口之上,因此覆盖着入口空间、卫生间以及作为实验室的“大木桶”。

仅需的一小部分光线从木屏障的缝隙透进屋内。

室内保存的葡萄酒在收获、压榨、发酵以及所有该过程必备的技术进行之后,逐渐酿成。

酿酒厂的工作引发了对内部空间的重新思考。一些树木被移植,一些石块被挪走,建起了一些新的酒罐,就像从前一样,还用巨大的石板当成楼板。

一些曾经被遗忘的水源再次被接入酒厂得到利用。

葡萄酒酿酒厂已改头换面了。如今的酒厂就跟葡萄酒的品质一样焕然一新。


http://www.archdaily.com/55174/casa-da-torre-winery-castanheira-bastai-arquitectos-associados/

Architects: Castanheira & Bastai Arquitectos Associados

Location: Louro, Vila Nova de Famalicão, Portugal

Collaborator: Orlando Sousa

Client: Manuel Sousa Lopes

Consultants: Paulo Fidalgo, Eng. Civil & HDP Gabinete Projectos. Engenharia Civil, Lda.

Project Year: 2008-2009

Photographs: FG+SG – Fernando Guerra, Sergio Guerra

A winery is no longer what it used to be.

I once knew wineries where cobwebs and dust, were the sign of time passing and of the times.

Time was also, almost always, the sign of quality, as the wine that got preserved over time, at the time, was good wine, which got even better after being left there for a few years.

Wineries are changing and they no longer have room for dust nor for cobwebs.

Now they are true laboratories, ruled by strict laws of employment and hygiene. They obeying a finely tuned science of dosage, temperature control, accelerated or slowed down, with more or less chemistry. In some cases, a winery is a place of real alchemy.

The Winery of Casa da Torre already existed, as good wine was already being produced at the property. The will to produce more wine, better and in accordance with the new rules led to having to rethink the winery and inevitably to enlarge it.

The siting and orientation are excellent. Half buried into the site, its southern side is sheltered from direct sunshine and resulting high temperatures. The western side also is sheltered. To the north, is a high and thick granite wall. To the east, are the access and entrance areas.

The extension added only what was necessary, trying to respect what was already there.

The transformation started at roof level: from a complex variety of different structures and planes a two way pitched roof was created.

A cross span of 18 meters forced the introduction of a row of central pillars, which were undesired and undesirable and which were therefore reduced to a minimum.

The roof structure in laminated timber is a simple one, despite the four stanchions that emerge from each pillar, to support the roof trusses.

Steel cables are used to restrain the great horizontal thrust generated by the weight of the structure and roof finishes.

Inside, the choice of materials was guided by the parameters of hygiene, durability and maintenance.

The timber vats and tubs were replaced by stainless steel tanks rigorously lined up, with their generous bellies, some full, others waiting to receive the precious nectar.

Over the granite outdoor tank, sits the volume of the small office, both outside and inside, trying to connect the two spaces.

Access is from a stairs, also in timber. An elevated gantry allows for circulation and connects the higher levels of the site to the west with that of the office floor.

The roof overhangs the stone paved entrance, in so doing covers the arrival space, the toilets and a “vat” which is the laboratory.

Light, only as much as is needed, is filtered through a timber screen.

Inside, the wine is kept, maturing, after the business of the harvest, the crushing, the fermentation and all the knowledge inherent to this process.

The works at the winery led to the re-thinking of the external space. Some trees were transplanted, some stones moved, some new tanks were built, as in the old times, with floors of great stone slabs.

Some water sources that had been forgotten were again tapped into and used.

The winery is no longer what it used to be. It is now better, as is the wine.

It is fresh, as is the wine. The green wine.