The project was realised as an extension of a small but remarkably successful vineyard. The wine producers wanted a new service building, consisting of a large fermentation room for processing grapes, a cellar dug into the ground for storing the wine barrels, and a roof terrace for wine tastings and receptions. Bearth & Deplazes Architects designed the project, and it was already under construction when they invited us to design its façade. The initial design proposed a simple concrete skeleton filled with bricks: The masonry acts as a temperature buffer, as well filtering the sunlight for the fermentation room behind it. The bricks are offset so that daylight penetrates the hall through the gaps between the bricks. Direct sunlight, which would have a detrimental effect on the fermentation, is however excluded. Polycarbonate panels are mounted inside to protect against wind. On the upper floor, the bricks form the balustrade of the roof terrace.
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