業(yè)主單位：福斯蒂諾集團

項目地點：西班牙杜埃羅河岸

建筑設(shè)計：福斯特建筑事務(wù)所

結(jié)構(gòu)設(shè)計：奧雅納

機電設(shè)計：奧雅納

照明設(shè)計：Claude Engle

總建筑面積：12 500 平方米

凈建筑面積：11 300 平方米

用地面積：400 公頃

設(shè)計/建造：2007 / 2010 年

攝影：Nigel Young / 福斯特建筑事務(wù)所

Client: Faustino SL

Location: Ribera del Duero, Spain

Architectural Design: Foster + Partners

Structural Engineer: Arup

Mechanical and Electrical Engineer: Arup

Lighting Consultant: Claude Engle

Gross Area: 12 500 m2

Net Area: 11 300 m2

Site Area: 400 acres

Design / Completion: 2007 / 2010

Photography: Nigel Young / Foster + Partners

杜埃羅河岸地區(qū)是西班牙最重要的葡萄酒產(chǎn)區(qū)之一，也是福斯蒂諾集團新釀酒廠的所在地。福斯蒂諾酒廠是福斯特事務(wù)所設(shè)計的第一間酒廠，它提供了一個重新審視建筑類型的機會，利用場地的自然地形來幫助釀酒過程，并創(chuàng)造最佳的工作條件。三葉草型平面反映了主要的過程階段，運營支持和訪客設(shè)施戰(zhàn)略性地位于建筑的中心。公共區(qū)域位于夾層，旁邊是可以欣賞周圍景觀的餐廳。兩個體量容納老化過程，并巧妙地利用場地的熱冷卻優(yōu)勢，嵌入場地的自然斜坡中。

這個12,500 平方米的工廠擁有每年100 萬瓶的生產(chǎn)能力。建筑的三葉草型設(shè)計表達(dá)了生產(chǎn)的三個主要階段：鋼發(fā)酵；在橡木桶中陳釀；最后在瓶子里老化。它們由核心的操作中心控制。

裝有酒桶和酒窖的酒翼部分嵌入地下，為葡萄酒的陳釀創(chuàng)造最有利的環(huán)境條件，同時發(fā)酵翼暴露在外，允許二氧化碳釋放出來。道路上升到建筑的屋頂，收獲的葡萄被直接運送到料斗:釀酒廠的設(shè)計充分利用了傾斜的地形，利用重力幫助葡萄在建筑內(nèi)移動，最大限度地提高效率，減少對葡萄的損害。混凝土結(jié)構(gòu)由耐候鋼的瓦包覆。

選址位于馬德里以北約150 公里的杜埃羅河畔，冬季極度寒冷，夏季炎熱，降雨量有限。屋頂雨棚的深懸挑提供了遮陽，建筑被設(shè)計成調(diào)節(jié)內(nèi)部溫度，同時減少能源需求。通過將建筑部分嵌入景觀中，其視覺影響最小化，被動環(huán)境效益最大化——屋頂包含光伏電池，混凝土結(jié)構(gòu)的熱質(zhì)量有助于控制室內(nèi)溫度。在酒廠的中心，一個凸起的公共畫廊延伸到玻璃夾層區(qū)域，延伸到每個側(cè)翼，讓游客享受不同過程的高架視圖。兩翼之間是一個光線充足的公共接待區(qū)和管理區(qū)，在那里有廣闊的露臺和水池，可以俯瞰葡萄園。公共區(qū)域域的板條由回收的酒桶制成，旨在喚起該地區(qū)豐富的釀酒傳統(tǒng)。

Bodegas Portia is a new winery for the Faustino Group, located in the Ribera del Duero,one of Spain’s foremost wine-producing regions. The project presented the opportunity to look afresh at the winery as a building type, using the topography of the site to aid the winemaking process, and to create the optimum working conditions, while reducing the building’s energy demands and its impact on the landscape.

The building’s trefoil plan expresses the three main stages of production: fermentation in steel vats; ageing in oak barrels; and maturation in bottles; at its core is an operations hub, from which all stages of the production process can be controlled. After harvesting,the grapes are delivered to the winery via a road that rises on to the roof, where they are dropped directly into the hopper. Gravity then helps to move the harvest around the building, maximising energy efficiency and minimising damage to the grapes. The fermentation wing is exposed to the outside, allowing carbon dioxide to escape naturally.The wings containing the barrel and bottle cellars are partly dug into the sloping site.Embedding the building in this way helps to create the most favourable conditions for the ageing process and is an essential part of a passive environmental strategy, which allows the building to exploit the thermal properties of the earth, in conjunction with the thermal mass of the concrete structure to regulate the internal climate. The roof canopy shades the glazed atria and exposed vats and incorporates photovoltaics. The structure is clad in Corten steel shingles, whose colour complements the natural tones of the vineyards.

Reflecting the growth in wine tourism and its importance to the industry, a raised public gallery at the heart of the winery extends into glazed mezzanine areas, allowing visitors to see the different stages of production. Between the wings, reception areas with terraces and water pools overlook the vineyards. Lined with slats from recycled wine barrels, the public areas evoke the rich tradition of winemaking in the region.

總平面 Site Plan

縱剖面 Long Section

地面層平面 Ground Floor

上層平面 Upper Floor

屋頂平臺 Roof Deck