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Bodega del Embalse de Orellana

Enologic and research center of Orellana dam. Project: Wine cellar in the dam of Orellana, Extremadura

Centro enologico y experimental del Embalse de Orellana. Architectural thesis 2019 Nicolas Salas Leon Matan Mayer Fernando Rodriguez


Chapter 1 Chapter 2 Chapter 3 Chapter 4 Chapter 5 Chapter 6

Research • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Concept • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Drawings • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • CGIs • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Technical details • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Models • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • ••••••••••••••••••••

pag 4 pag 16 pag 20 pag 34 pag 38 pag 48

Nicolas Salas Leon

Index

Whole idea

“A new tourism united with a non-standard cellar that behaves as an oasis outside the noise of the urban fabric and providing a new type of sensation to the user.”

“An emplacement in a peninsula that behaves as a slot for programs a long the edge of the dam which provides a touristic chain reaction that could be more educational that just a mere scape of the urban fabric.”

Process

“A conventional production line becomes now days an obstacle to the appreciation of the process itself and the craft of space; therefore, using gravity as a tool to design the program levels will reduce machinery cost, transportation time from one process to the next one and rise the manual work in order to provide job opportunities for the surrounding towns.”

Enologic and research center of Orellana dam

Placement

Strategies

Nicolas Salas Leon

- Temperature control - Maintaining a clean circulation with minimum obstacles - Earth materials - Nature blending [Cave based] - Equipment based space [Building responding to program] - Reinterpretation of the typical Extremenian vaults -

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3

Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon


Chapter 1 - Research Denominacion de Origen in Spain

DO Abona DO Alella DO Alicante DO Almansa DO Arlanza DO Arribes DO Bierzo DO Binissalem - Mallorca DO Bullas DO Calatayud DO Campo de Borja DO CariĂąena DO Catalunya DO Cava DO Cigales DO Conca de Barbera

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DO Condado de Huelva DO Costers del Segre DO El Hierro DO Emporda DO Gran Canaria DO Islas Canarias DO Jerez - Xere - Sherry DO Jumilla DO La Gomera DO La Mancha DO La Palma DO Lanzarote DO Malaga DO Manchuela DO Manzanilla Sanlucar de Barrameda

DO Mentrida DO Mondejar DO Monterrei DO Montilla - Moriles DO Montsant DO Navarra DO Penedes DO Pla de Bages DO Pla Llevant DOCa Priorat DO Rias Baixas DO Ribera Sacra DO Ribeiro DO Riberal del Duero DO Ribera del Guadiana DO Ribera del Jucar

DOCa Rioja DO Rueda DO Sierras de Malaga DO Somontano DO Racoronte - Acentejo DO Tarragona DO Terra Alta DO Tierra de Leon DO Tierra del Vieno de Zamora DO Toro DO Txakoli de Alava - Arabako Txakolina DO Txakoli de Getaria - Getariako Txakolina DO Txakoli de Vizcaya - Bizkaiko Txakolina

DO Ucles DO Utiel - Requena DO Valdeorras DO ValdepeĂąas DO Valencia DO Valle de Guimar DO Valle de la Orotava DO Vinos de Madrid DO Ycoden - Daute - Isora DO Yecla

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Enologic and research center of Orellana dam

Nicolas Salas Leon

Data has proof that the wine sector has being growing in the last years. The creationg of a hybrid program of wine making and tourism has bring a new concept for traveling. Visitors generaly seek an scape from the ordinary and learn about things. Visits can occur en groups or indiviuals and this has put an attention mark to other bussines as to use this opportunity to get the office out for a chill day.


Enologic and research center of Orellana dam

Nicolas Salas Leon

An increasing sector

Number of companies in Spain and in all autonomous communities whose main activity is 1102 of the CNAE.

Nicolas Salas Leon

(CNAE 1102: “Wine making�)

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Production

Vineyards

Maximum crop: 10,000 kg/ha white 8,000 kg/ha red

Area under vine: 33,281 ha.

Yield: 70 % Production 2013: 54,297 hl Production 2014: 100,073 hl Production 2015: 62,906 hl

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Altitude of vineyards: 209-1,087 m.

Soil types: Depends on the subzone. Mostly brown and slightly acid soils. Clay has good water retention as well as a considerable amount of limestone.

Principal grapes (w): DO Ribera Del Guadiana Alarije, Borba, Cayetana Ribera Alta Blanca, Pardina, Viura, Chardonnay, Chelva Ribera Baja (Montúa), Eva (Beba de los Santos), Malvar, ParelMontanchez lada, Pedro Ximénez, Verdejo, Cigüente, MoscaMatanegra tel de Alejandria, Moscatel Cañamero de Grano Menudo, Perruno and Sauvignon Blanc.

Tierra de Barros

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Enologic and research center of Orellana dam

Nicolas Salas Leon

Denominacion de Origen in Extremadura


Ribera del Guadiana wine rute

Enologic and research center of Orellana dam

Nicolas Salas Leon

Lestenecat et quiae ium eati temossequunt dignam coribus, quidiaspel eum qui conse et, odis cus cus essequiam nobistiat. Ad eostiusa nihiliquatat alibus quis quis sequam quid qui as simus undam, sitas quo elicaep udaerfe riores denist harionse nusa doloreiur? Nes eseque con pratiis di ommodi apicit vendipi enduciet que mo

Wineries inside the DO wine rute

Nicolas Salas Leon

Wineries outside the DO wine rute

The Guadiana river Knowing the place Going through this route wine route The Guadiana river wine route is an amazing trip in which the wine will be the driving a thread in what will be the best choice to get to know Extremadura, its wine culture and all the pleasures enjoyed by these lands.

means practically knowing each ricon of the regions of Tierra de Barros, Zafra and Rio Bodion. The municipalities of Aceuchal, Almendralejo, Fuente del Sancho Perez, Ribera del Fresno, Los Santos de Mainoma, Torremejia, Villafranca de los Barros, Villa de los Barros and Zafr are part of this route.

New form of winetourism

Nature lovers will find that the Ribera del Guadiana wine route offers great possibilities, such as organizing ornithological routes to watch birds in the Sierra Grande de Hornachos and the wetlands of Albuera.

Although it is also a good option if you prefer to match the wine tourism with sports and active tourism: routes, 4x4 routes, hiking, climbing, orientation activities, fishing, canoeing, cycling ...

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The context

Nicolas Salas Leon

Orellana de la Serena

km

~6

Tourism Interns Rehab

observatory

Meeting rooms

Oenology

Wineyard Bar Restaurant

There are not many agricultural areas activities in Orellana la Vieja but it does in the surroundings of it and it has increased the number of agricultural fields in the past 5 years.

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There is an existing hikking path that crosses the dam that moves around the coast line. However, it stops right after the end of the tourism activities at the artificial beach.

There is also a rural town called Orellana de la Serena which is up North from the chosen area and only has 267 ihabitants in the town. This makes it a perfect place for eco-tourism and rural stays.

Activities in the artifical beach are scuba diving, skysurfing, kayaking, chilling areas and restaurants, boat trips, canoeing, a nautic club and a summer open theatre that is on the water.

Agriculture - farming Population nucleus Energy producers Point of interest Tourism, bar, restaurant Sports - water activities Natural landscape Running/hiking/bike rute Water rute Car road

Nicolas Salas Leon

Orellana la Vieja is about 6km away from the chosen are for the project and it would act as an extention to the current tourism attractions at the coast of the dam.

Enologic and research center of Orellana dam

Learning

Orellana la Vieja


P1 O1 W1 B1

H1

e

anc

Entr

Enologic and research center of Orellana dam

Nicolas Salas Leon

The wine peninsula

B2

R1

EF1

B3 T1

B4

Site plan 1:3000@A3

Nicolas Salas Leon

B1 - Winery Building in which the main production of wine happens. It uses gravity as a tool to minimise the process time and footprint. I allows visitors to be able to see the whole working areas without interrupting in the production process.

EF1 - Underwater fermentation A experimental fermentation technique that occurs under water by using the smooth movements of the waves.

B2 - Laboratory & wine tourism

B3 - Spa & wine therapy

B4 - Residential

W1 - Vineyard

Building for a scape from the urban fabric in which wine therapy has proof that wine can be used not only for drinking.

Set of mini houses for 3 different groups: 2, 4, 8 people. The rooms are oriented to the landscape as it is one of the main attraction of the dam.

5ha of wine vines expandable to 10ha in the future. The space for machinery is designed in a way that the machinery can change of dimentions in time. Hikking route passes very close of the vines alloweing the viitors see the wine making and the dam at the same time.

Building in which the experimentation and tests with different techniques of fermentation is the element of production and tourism. Enologists would be able to try new formulas with wine.

O1 - Observatory

P1 - Parking

R1 - Restaurant

T1 - D.T.E.

Part of the Extremenian plan of expaning the tourism along the coast that never happened because of finalcial crisis.

Parking that holds 85 public slots and 25 private slots for the rural houses that are expandable in future to +15 parking spaces.

Intermediate connection between the water, hikking path and the wine complex.

Plan of Extremadura that was approved in 2005. Includes: reforestation areas, new roads, parking and and observatory. 9


Nicolas Salas Leon

Construction faces

Pre face - 2 Pre face - 1

Face - 2

Face - 1

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tra

En

Face - 2

Enologic and research center of Orellana dam

Post face - 2 Post face - 1

Face - 3

Face - 4

Pre face 1

Face 1

Face 2

Face 3

Face 4

Construction of the vineyard in parts starting from the upper North area and following down. This helps to start producing wine while buildings start to emerge later. This occurs because vines takes 3 years to give the first grapes.

The wine cellar should be build after the second year after the vines are planted and the trucks parking are build. As there is no need of the process machinery before if there are no grapes yet.

The laboratory and tourism spaces is the second face as wine are starting the get ready after after the end process of production and people can start to do wine tastings in the areas. Underwater occurs now.

The spa is the pre-last building to be done. It happens more or less at the same time as the residential area as visitors would generealy prefer to stay the night after the whole wine tour. Here new techniques of relaxation are tested.

Houses are build one by one and visitors can start using them when every 3 houses are build. This method would start to payback some of the investment done by the owners and also start to receive feedback from the visitors.

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Pre face 2

Post face 1

Post face 2

Contruction of the hikking path that also behaves as a road for trucks during the construction process.

Construction of a pier that enters far in the water allowing visitors to also arrive with kayaks or boats. Underwater fermentation will occur later.

Restaurant happens after the laboratory building is build as the attraction of many visitors would demand extra programs to keep the interest in the area.

Nicolas Salas Leon

Faces 1:1500@A3


Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon

Underground winecellar strategy

Underground 1:500@A3

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Current situations

Unemployment

Temperature

35.00%

40 °C

30.00% 25.00% 15.00%

20 °C

10.00%

Registered:

14,807

Under 25:

50.40%

Over 25:

21.20%

Under 25:

36.70%

Over 25:

15.00%

December

November

40

7.3

6

6.2

Clouds

Weather

Precipitation

There is a 21% of unemployment in Orellana la Vieja by the tourism seasons and the lack of new jobs for young people. The unemployment of Badajoz is higher than in Caceres and the Extremadura represents the 23% of Spain.

Tourism has being increasing in the last years and it mostly happens during summer with peaks in May and end of September as the solar heat is lower and most of workers takes holidays between September and October.

It runs from peaks of 40°C in summer and 15°C in winter. This is one of the main reason of the tourism calendar.

Most of the rain happens in the winter term. working

November

October

September

December

Nicolas Salas Leon

Tourism

August

July

June

May

April

March

February

December

November

October

September

August

July

June

May

April

March

February

0 °C

January

20

Temperature

Unemployment

12

October

July

June

May

April

mm 80

Best season

7.1

January

Precipitations

60

Precipitation

8

March

Population: 150,530

14.40%

Tourism

8,623

Enologic and research center of Orellana dam

Registered:

23.01%

Spain

0

Population: 16,068

20.63%

Extremadura

239

Registered: 20

19.05%

Badajoz

2

Population:

21.92%

Caceres

4

Registered: 271

September

21.92%

Orellana de la Serena

10

Population: 2,756

August

Orellana la Vieja

0 °C

February

Year

January

10 °C

2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018

0.00%

Frost period

5.00%

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30 °C

20.00%


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France migration 2017 - 15.000 2018 - 16.000 2019 - 17.000 2020 - 18.000

To achieve: Unemployment 35.00% 30.00% 25.00% 20.00% 15.00% 10.00%

Tourism

Grape harvest to France. Best season

10

2020/22

Year

8 6 4

December

November

October

September

August

July

June

May

April

March

February

January

2 0

Nicolas Salas Leon

2020 2021 2022

Enologic and research center of Orellana dam

0.00%

2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018

5.00%

Objective

Tourism

Tourism

This project objective is to bring a new way of tourism and Eco-tourism. This would affect possitibely the local ecconomy by also creating jobs.

Wokers are needed from unexperienced to highly qualified people. This could keep some young people living in the town and bring new people from the outside to live in the town as it is loosing people every year.

The eco-tourism is an esential part in the project concept as it could bring the opportunity of a chain reaction to occur along the coast of the dam.

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Soil Study • Description of horizons

- Horizon A (Thickness of 10cm). It is light brown and can be observed the presence of small roots. Regarding the decomposed

- Horizon E (Thickness of 50cm). We can say that it is the respective horizon eluvial.

Además se realiza del suelo, una calicata. - Horizon B (Thickness of 20cm and onwards). Mineral horizon formeduninperfil the inside the mediante floor.

organic material, appears linked to the mineral material.

A continuación se muestra una tabla resumen de lo descrito anteriormente (Tabla 4). - The pH is very high (basic soil), but as the active limestone is almost nonexistent, We can say that, in principle, we will not have pH problems. The texture is franc-clay-sandy, which will give us intermediate soils, suitable for anyvariety of vineyard. Organic matter is within normal values, but adding something to increase it, will improve the performance, what we will do is add 15T / ha of matter organic. Tabla 4. Resumen del análisis del suelo. Parámetro Resultados Método Arcilla 27% Hidrometría Limo 16% Hidrometría Arena 57% Hidrometría Textura Franco-arcillo-arenosa Tipo de terreno pH 8,38 pH Potenciométrico CE (1:5 25ºC) 7,51 mS/m Conductimétrico Materia Orgánica 1,51% Espectrofot. UV-Vis Carbonatos 2,2% Calcimetría Potasio 297,0 mg K2O/kg Magnesio 228,9 mg MgO/kg Extracción con acetato de Calcio 2867,7 mg CaO/kg Prácticas Integradas SandrayOcariz Martínez amonio detección por Sodio de Viticultura 25,9 mg Na2O/kg EEA-PAI. Boro 0,10 mg/kg 0,7dice mg/kg En el casoHierro de los rosados de calidad, se que se prefiere una brotación tardía, para Cobre 0,15 mg/kg evitar el riesgo de heladas primaverales, pero una maduración temprana, esto nos hace 34,0 llegar a laMagnesio conclusión de que la variedad quemg/kg mejor nos conviene es Tempranillo, aunque Fósforo 0,3 mg P2O5/kg Espectrofot. UV-Vis • Description of clones tendremos que ver los riesgos que corremos, al ser sensible a plagas como el mildiu u oídio. - For the Tempranillo wine I am going to consider the clones that we can find of this variety in CyL: Además de la variedad elegida, Tempranillo, vamos a considerar los clones que They come from the Agricultural Technological Institute (ITA x): Descripción de horizontes. podemos encontrar de esta variedad en CyL: Proceden del Instituto Tecnológico CL16 - CL32 - CL98 - CL117 - CL179 - CL261 CL271 CL280 - CL292 - CL306 - CL311 - –CL326 Agrícola (ITA CyL) CL16 –deCL32 – CL98 CL117 CL179 – CL271  Horizonte A (Espesor 10 cm). Es de–color marrón claro–y CL261 se puede observar– CL280 la – CL292 – CL306 – CL311 – CL326. Vamos comparar los distintos clones en presencia de raíces pequeñas. Respecto al amaterial orgánico descompuesto, According to the characteristics of these clones, I will choose the one that suits me best, that in our case, if we want to obtain quality red aparece ligado al material mineral. siguientesince tabla (Tabla 13).our red wine to have a high color layer, and this clone wines, for their characteristics, we are going to choose clonelaCL-261, we want  Horizonte E (Espesor de 50 cm). Podemos decir que es el respectivo horizonte has a high coloring intensity, in addition to its production is medium-high, and the concentration of sugar also that gives us the possibility eluvial. Tabla 13. Comparación de clones producidos en CyL. of wines with good alcoholic strengths.  Horizonte B (Espesor de 20 cm y en adelante). Horizonte mineral formado en el CLON Producción Contenido azúcares Intensidad colorante interior del suelo. CL-16 Media-Baja Media Media CL-32 Alta Media Baja CL-98 Media-Alta Media-Alta Media CL-117 Media-baja Alta Media Interpretación de resultados: CL-179 Alta Media Baja El CL-261 pH es muy alto Media-Alta (suelo básico), pero como la caliza activa es casiAlta inexistente, Media-Alta CL-271 Baja Media Media podemos decir que, en principio, no vamos a tener problemas de pH. CL-280 Media-Baja Media Media • Choice of rootstock CL-292 Media-Alta Media-Alta Media-baja CL-306 Baja Alta Alta Página 7 - In this section we will choose the rootstock that CL-311 Media-Baja Media-Alta Media suits us, according to the characteristics we want, such CL-326 Media Media Media as resistance to phylloxera, compatibility with the graft, adaptation to the soil, ease of multiplication, etc. Comparison of clones madevamos in CyL onel the following table. Según las características de estos clones, a elegir que más nos conviene, que CLON Production intensity. en nuestro caso, si queremos obtener Content vinos tintos sugars y rosados Color de calidad, por sus - For more information, we have chosen the most used concerts such as: 110R, 41B, Fercal, 161-49C, características, vamos a elegir el clon CL-261, ya que queremos que nuestro vino tinto CL-16 Media-Low Average Media 420A and SO4. tenga una capa alta de color, y este clon tiene una intensidad colorante alta, además de CL-32 High Medium Low que su producción es media-alta, y la concentración de azúcar también, lo que nos da la CL-98 Medium-High Medium-High Medium posibilidad de vinos con buenas graduaciones alcohólicas. CL-117 Medium-low High Average CL-179 High Medium Low CL-261 Medium-High Medium-High High CL-271 Low Average Media  Elección de portainjerto: CL-280 Media-Low Average Media CL-292 Medium-High Medium-High Medium-Low En este apartado vamos a elegir el portainjerto que más nosCL-306 convenga, las Low según High High características que queremos, como puedeCL-311 ser la resistencia a la filoxera, compatibilidad Medium-Low Medium-High Medium con el injerto, adaptación al suelo, facilidad de multiplicación, etc. Media Media Media 14 CL-326

Enologic and research center of Orellana dam

• Interpretation of results

Nicolas Salas Leon

Sandra Ocariz Martínez

Nicolas Salas Leon

Prácticas Integradas de Viticultura


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Wine process

Early winter

Enologic and research center of Orellana dam

Nov - Dec

2-3 years

4-5 months

Nicolas Salas Leon

Cost Production Quality

250g

1kg

Cost Production Quality

50 grapes 750cl

4x250g

8 - 10 days

time that the oenologist estimates

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Chapter 2 - Concept Infrastructure requiered

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Nicolas Salas Leon

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- Warehouse for storing tools for the vineyard and/or vintage boxes [+ tractor]

- In winery: Laboratory and warehouse of oenological products.

Production timation

Enologic and research center of Orellana dam

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Needed:

• Variety: Garnacha & Tempranillo - Hectares of vineyard: 5ha - Expandable to 10ha in the future • Maximum performance allowed in D.O. Ribera del Guadiana: 10.000kg/ha of red grapes

Nicolas Salas Leon

• Maximum performance for 5ha: 50.000kg / 37.500 bottles

18 m3 14.951 kg of grape/deposit (83%) 19.169kg/deposito Diameter: 2.56m - High: 3.5m+1.2m

Depositos de fermentacion

x4 (3,34)

Depositos y/o barricas

x80 (75) x170 (166)

500 lt 225 lt Diameter: 60cm - High: 1m Diameter: 58cm - High: 0.95m

16

Botellero (Jaulones)

x80 (78)

D. external: 1145 x 840 x 975 480 bottles D. Utiles: 1060 x 975 x 840mm

Laura Herraez Suarez - Engenieria enologica http://www.pedroximenez.com/tipo_barriles_barricas.htm https://www.vinetur.com/2016101125710/cuantos-tamanos-de-toneles-para-vino-existen.html

Laura Herraez Suarez - Engenieria enologica http://www.pedroximenez.com/tipo_barriles_barricas.htm https://www.vinetur.com/2016101125710/cuantos-tamanos-de-toneles-para-vino-existen.html


Nicolas Salas Leon

x2/3 office

x1 lab x1 cold room

x1 Weighing scale

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The extra escape will also be used as circulation and temporary stationery of people having tours.

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x80 boxes of bottles

17

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ecarreT

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Nicolas Salas Leon

x1 bottler

nalP nepO aerA gniviL

moorhtaB ecarreT

moordeB

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moorhtaB

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x100 barrels

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The maximun intentional production is to achive 50.000kg of grape. The equiptment is also incresed in case that the vine fileds increases in the futere.

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Current production moorhtaB

x1 press

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x5 tanks

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x1 pre-fermentation process

Minimal areas needed for the machinery and program to occur will be increased by 15-25% allowing any modification in future such as increasing the litres of production or changing the machinery for a new one. To keep in mind, the has not being many changes in the sizes of shapes of the equipment used for the wine fabrication in the last 10 years. nehctiK

Enologic and research center of Orellana dam

Areas for many


SWOT Analysis

Young people are more dedicated at work if there is any

Strengths Existing agriculture & farming

Reduction of the unemployment

Weakness Increase of the site economy

Semi-expensive start-up

Increase of the population

Machinery innovation change sizes

Legal paperwork

Good soil

Slope & flat terrain

3 years before first production

Nicolas Salas Leon

Improved situation of Orellana la Vieja & Serena

Protection areas to be judged by Junta de Extremadura Blue flag maintenance

Good networking Extreme terrains

Existing wine demand

New legal laws of 2016 & possible new ones

Subsidies of the Junta de Extremadura

Existing wine companies

Young unemployed professionals New wine tourism Possibility of chain reaction in the dam

Possible disapproval of town citizens

Detachment from the town activities

Protected natural areas

Existing tourism

Threats

Opportunities

Program analysis

Enologic and research center of Orellana dam

Possibility of new touristic attraction in the dam

Wine theraphy

Oenology workshops

Eco-tourism

Landscape observation

Reduction of carbon foorprint

Experimentation

Urban fabric scape

Relaxation Oenology tourism

Winery

18

Learning process

Tourism

Innovation

Eco-friendly agriculture

Wineyard

Laboratory

Residential

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Employment

Lecture & meeting rooms


19

Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon


Chapter 3 - Drawings Proposal diagrams

There are two areas dedicated fully to a wine sensation while being envolved by the process itself. One is at the arrival on the top floor that looks directly to the fermentation tanks in which the spend the first period of fermentation. The second one is based right next to the mirror glass facade that will brings a connection between the visitor, the vine fields and the dam.

Nicolas Salas Leon

Wine tasting

Wine taste areas 1:500

The standard method of production as its name describes, a production line, it is based on a clear and linear that takes the crude element form one end and transforme it to produce the final product at the end of the production chain. However, this method span horizontaly by abusing its surroundings. The gravity method uses the natural resource as a tool that reduces the level of span needed to create the product and minimises the amount of mechanical work and reducing the level of stress under the manual work making the whole process of production less invasive to its surroundings and more efficient.

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2

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Enologic and research center of Orellana dam

Process of Gravity

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6 3

4 Process 1:500

6 5

3- Once the first fermentation has conclude, the full grapes and the juce is compressed in the press. 4- The barrels are filled in the press and moved to a well ventilated area.

2 4 3

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2- Clean grapes moves to the fermentation tanks.

5- Once the wine is tested and has achive the wanted results, it is time to bottle it. 6- The bottles are stored in a dark place for a period of time before getting into the market.

Nicolas Salas Leon

1- Arrival of the grape to the selection table and destimer.

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Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon


Following the grape

The visitors will walk along the vineyard and will be able to sense the fields. See people working and manipulating by hand the vines and the grapes. The entry to the wine cellar forces the visitor to be attached to the process of making the wine as the grape will fall in front of their eyes as soon as they access the building. A final wine taste happens at the edge of the roof which behaves as a gazebo to the natural landscape that embraces the dam of Orellana. Cover 1:300@A3

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Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon

Ground level - Roof cover


Nicolas Salas Leon

-1 level - Entrance & Arrival of the grapes

Nicolas Salas Leon

Enologic and research center of Orellana dam

-1 lvl 1:300@A1

From neutral to expressive

The whole concept of a dynamic ceiling is to introduce the visitor from a narrow and dark area to a bast open and with light surprises. The effect to achieve is similar to entering a cave in a natural landscape: uneven ceiling, cold and hard textures and changes in the dimension of the space. On this floor level, there are most of the services and rooms needed to the oenologist to control that the whole production process is happening as stablish and also to test chemically the products. -1 lvl 1:200@A3

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Unconventional factory

By using a more efficient method of production line that uses gravity instead of machines to move the product from one place to another that uses a lot of space, the arrangement of the space can me much more cosy and arranged together to ensure the whole process is under control. From one look the visitor and the workers are able to see the whole complex. -2 lvl 1:200@A3

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Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon

-2 level - Production process


Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon

-3 level - Bottles storage & end of the process

Underground cooling

Using a tight underground space for storing the bottles will reduce themal, humidity changes and solar exposure. A ramp allows a truck to reverse into the storage area in which a worker will move the bottles from the big cages to smaller shake-resistant boxes in the truck in order to prevent damaging during the transportation. -3 lvl 1:200@A3

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Keep Calm & Have a wine

Oenologist Department

Laboratory

Cold Room

Bodegas de

Nicolas Salas Leon

SALAS

Enologic and research center of Orellana dam

F1

Bodegas de

Nicolas Salas Leon

SALAS

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Section AA’ - F1 1:50@A3


Keep Calm & Have a wine

Oenologist Department

Laboratory

Cold Room

Bodegas de

Nicolas Salas Leon

SALAS

Enologic and research center of Orellana dam

F2

Nicolas Salas Leon

Keep Calm & Have a wine

Section AA’ - F2 1:50@A3

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Keep Calm & Have a wine

Oenologist Department

Laboratory

Cold Room

Bodegas de

F3

Oenologist Department

Laboratory

Cold Room

Nicolas Salas Leon

Keep Calm & Have a wine

Enologic and research center of Orellana dam

Nicolas Salas Leon

SALAS

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Section AA’ - F3 1:50@A3


Keep Calm & Have a wine

Oenologist Department

Laboratory

Cold Room

Bodegas de

Nicolas Salas Leon

SALAS

Enologic and research center of Orellana dam

F4

Nicolas Salas Leon

Cold Room

Section AA’ - F4 1:50@A3

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Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon

Wine tasting area 1 - Chillout space

Bodegas de

SALAS

SALAS

Bodegas de

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Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon

Wine tasting area 2 - Between barrels

Keep Calm & Have a wine

SALAS

Bodegas de

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Nicolas Salas Leon

Wine tasting area 3 - Meeting area next to the grape funnel

Oenologist Department

Enologic and research center of Orellana dam

Keep Calm & Have a wine

Oenologist Department

Laboratory

Cold Room

Nicolas Salas Leon

Keep Calm & Have a wine

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Nicolas Salas Leon

The facade

Between barrels During the tour that the visitor will receive the is a stop in the barrels area and wine tasting occurs while the tour guide explains the process of crianza and the different fermentation processes. All surrouned by the double hight ceiling with bubbles that brings an impresion of being inside a cage with touches of a imprint of grapes.

Arrival of the grape & top view of production process The first area in which the group of 10 visitors will stop in the meeting space in the (-)1 floor next to the selection table and the grape funnel with a view to the inside of the fermentation tanks.

Nicolas Salas Leon

Enologic and research center of Orellana dam

This sitting area close to the facada allows the reflective glass to be more transparent and bring up the views to the landscape. On one side there is the landscape but on the oder side there is a 180 view to to wine process allowing the visitor to see in one go the fermentation tanks area, the press, the barrels, the bottler with the cages and on the top the arrival of the grape funnel.

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Chapter 4 - CGIs

Nicolas Salas Leon

View from the exit of the stair case towards the barrels area.

Enologic and research center of Orellana dam

Nicolas Salas Leon

View from the wine tasting area 3 towards the fermentation tanks.

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Nicolas Salas Leon Enologic and research center of Orellana dam

The sensation that the visitors would receive is the transparency of the building as it is possible to see the entire building or at least parts of it in one go and also the view to the dam that feels that it will get inside the building. The skylights will bring a sense of semi-enclosed placed and movement while bringing just the enought light.

Nicolas Salas Leon

There is a game to the visitors eye as in every turn they do they will find parts of the wine process. The blanding sensation between the exterior and interior are given by the transparency of the facade internaly and the elements of wine process that stands as objects in museums.

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Nicolas Salas Leon

Collage of reflection of the facade.

Enologic and research center of Orellana dam

Nicolas Salas Leon

View from the road of the arrival towards the dam.

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Nicolas Salas Leon Enologic and research center of Orellana dam

the intention of blending is breaks with the emerging domes which some of them are the skylights attracting the attention of the visitor to come and see the alteration of the terrain than has similar materials. The view to the dam is a constant element to the visitor and workers.

Nicolas Salas Leon

In order to reduce the internal solar exposure through the facade, a feflective-photovoltaic glass is used. It is semi transparent internally but when the sun is in its maximun hour exposure (specially in summer) the rays will bounce to the exterior making a reflection of the surroundings.

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Chapter 5 - Technical details

Nicolas Salas Leon

Axonometric of layers

Water proof membrane +spayed concrete

Ceiling

Enologic and research center of Orellana dam

Roof cover

Reinforced bards

Sprayed concrete + Finishing

(-2) Level

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Exploded Axo 1:500@A3

Nicolas Salas Leon

(-1) Level


Nicolas Salas Leon

Face 1

After second year of being planted the vines, diggin starts and the emplacement of the basement, fundation and (-)2 level floor slab is placed.

Enologic and research center of Orellana dam

Face 2

Then the (-) 1 floor slab and walls are build. Once the walls are placed collumns are jointed with the foundations and floor slabs. Then the begining of placing the inflatable as a mould of the ceiling occurs.

Face 3

The pvc bubble is inflated and the concrete is projected internally. In between the layers the are the reinforced bars anchored to the previous layer of concrete and the columns structure. Once it is projected the rest of the inflatable is trimmed and leaft as a water proof membrane in the top layer of the ceiling.

Face 4

Nicolas Salas Leon

Lastly, filling the roof with the recycled tires and porous pipes are placed for water filtration and weather control. On top of this, there is a green roof that is only accecible from a specific area for the grape unload trucks and the visitors in order to keep the roof thin.

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Projected concrete ceiling process of creation

First step is to dimension the space and select the areas which will have a skylight according to the requirements of the equipment and light controls that want to be controled.

Nicolas Salas Leon

1- Space

2- Bubbles Placement

3- Membrane fixed to the space Once the envelop is produced, it has to be placed correctly from each corner and critical points such as columns.

Enologic and research center of Orellana dam

Once the area is filled with the bubbles as a template, it is send to be manufactured and produce the enclosed envelop that later on will be inflated in order to produce a mould of the desire pattern.

4- Capped membrane template

Once is it completely laid out, the areas that are wanted to bring light inside has to be chopped capped in order to produce a clean cut through the bubbles in order to be able to produce later on a frame for the openings.

Projected concrete has to be in two layers by adding a reinforced frame in between the concrete layers as support. The desire placement of columns can be controled by the space left in between the bubbles and then extruded to the ground. Leaving the column hollowed will allow the internal space to be used for services.

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Nicolas Salas Leon

5- Projected concrete


Nicolas Salas Leon

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Enologic and research center of Orellana dam

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2 10 1 2 3 4 5 6 7 8 9

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4mm sheet based water proof membrane Ø12mm - #230mm reinforced bars Sprayed concrete 250mm Growing medium with 2mm filter membrane Compact floor with 4mm roof barrier Reused and chopped tire - 85% tire / 15% gravel 4mm sheet based water proof membrane Aluminium skylight frame Ø125mm porous pipe Steel L-profile joint Hollow steal column 25mm Hollow concrete column 150mm Service door Expansion steel joint Ø12mm Ø16mm - #230mm reinforced bars Polished concrete surface Poured concrete 350mm Service pipes Steel Z-profile joint Poured concrete 250mm Ø12mm - #150mm reinforced bars Poured concrete foundation base

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Technical section 1:20@A3

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Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon


Nicolas Salas Leon Enologic and research center of Orellana dam Nicolas Salas Leon

Composing the bubbles

The purpose of the high ceilings with domes is to allow the machinery to operate without vertical boundaries and also, to create different sensations through the factory. This projected domes is a reinterpretation of the typical extremenian domes but in a more complex methodology that allows a larger span but keeping a thin section.

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Floor inhabitants

Columns activation

Nicolas Salas Leon

The concepts behind the design of the columns are to be more than just supports but also, be an active element in the building. Service pipes coming from the ceiling in which the porous pipes collect the extra water that may fall during the rainy seasons to the ground. Making then no intervention in the trajectory of the rain water towards the dam.

S5

Inside the wider columns, electrical wires and ventilation pipes are placed in order to optimise the space. S4

The two segments (one at the top and one at the bottom) of the columns are invisible doors that allows maintenance of the internal services when needed.

Location

S3

Enologic and research center of Orellana dam

The location of the columns rest in places in which it does not become an obstacle to the movement of barrels nor people but bringing a sort of separation between areas.

Shell

A mixture of 5 different spheres sizes brings dynamism and complexity to the ceiling by breaking the repetition and monotony. The location of the skylights has to be with the amount of light in which the production process is not interrupted.

S2

By placing the skylight right above the machinery, it allows sun rays not to hit it directly for a long exposure but still have natural light in the area. S1

C5

C2

Nicolas Salas Leon

C1

C7 C4

C3

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C6

C8


Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon

C3

C6

C8

C7

C5

C4

C2

C1

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Columns layers

Service pipes

Enologic and research center of Orellana dam

Nicolas Salas Leon

The precasted concrete is with a hybrid composition of reinforced concrete and a steel core which hold the concrete blocks and the service together alowing a reduction of the thicknesses of the concrete will enhace the use of the interior as a service area.

Hollow steal column 25mm

Ă˜16mm - #180mm reinforced bars Hollow concrete column 150mm

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Nicolas Salas Leon

Ă˜12mm - #230mm reinforced bars


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Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon


Nicolas Salas Leon

MT2

MB2

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Nicolas Salas Leon

Chapter 6 - Mode process Technical model - 1:20 mould

MT1

MB1


Nicolas Salas Leon

MT

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MT

1

MB

2

MB

1

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Enologic and research center of Orellana dam

Nicolas Salas Leon


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Enologic and research center of Orellana dam

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Enologic and research center of Orellana dam

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Enologic and research center of Orellana dam

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Enologic and research center of Orellana dam

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Enologic and research center of Orellana dam

Nicolas Salas Leon


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Enologic and research center of Orellana dam

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Enologic and research center of Orellana dam

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Enologic and research center of Orellana dam

Nicolas Salas Leon


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Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon


Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon

Technical model - 1:50 section

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Enologic and research center of Orellana dam

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Enologic and research center of Orellana dam

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Enologic and research center of Orellana dam

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Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon


Enologic and research center of Orellana dam. Project: Wine cellar in the dam of Orellana, Extremadura

Centro enologico y experimental del Embalse de Orellana. Architectural thesis 2019 Nicolas Salas Leon Matan Mayer Fernando Rodriguez

Nicolas Salas Leon Nicolas Salas Leon

Enologic and research center of Orellana dam

Bodega del Embalse de Orellana

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Profile for Nicolas Salas

PFG - TFG // Bodega y centro de investigacion del Embalse de Orellana  

Final thesis located in the dam of Orellana in Extremadura. The terrain and location of the choosen area blends perfectly with the weather a...

PFG - TFG // Bodega y centro de investigacion del Embalse de Orellana  

Final thesis located in the dam of Orellana in Extremadura. The terrain and location of the choosen area blends perfectly with the weather a...

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