PFG - TFG // Bodega y centro de investigacion del Embalse de Orellana - Thesis 2019

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

Research • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Production equipment • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Idea & concept • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Architectural drawings • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • CGIs • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

pag 4 pag 18 pag 30 pag 46 pag 58

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pag 68 pag 78

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Chapter 6 Chapter 7

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Technical details • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Models • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Nicolas Salas Leon

Index

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 - Importance of views - Jobs creations -

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3

Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon

Chapter 1 - Orellana la Vieja - PFG Research Orellana la Vieja - PFG Research

Enologic and research center of Orellana dam

Nicolas Salas Leon

Reasearch done in a team of three where we had explored all the possible layers of Orellana la Vieja and the dam of Orellana.

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Look at research booklet

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The rest of the dam is barely untouched but it doesn’t mean that the activities or visitors are decreasing, it is the other way around, every year at least 5-10% more visitors comes during summer to enjoy the natural landscape. The chosen area for this project is situated a few peninsulas away from the town as its in not just intended for tourism but also for production. It is intended to provide a chain reaction along the dam in order to make more programs available for visitors.

The terrain around the proposed building is in harmony with the Sun path in order to get the maximum exposure to Sun rays. It also brings the opportunity for hikers to walk very close to the vines without interfering with the workers.

The dam is in the way of a wine rute called rute of the Ribera of the Guadiana which is visited by thousands of people each year as wine-tourism is getting everyday more popular as the visitor doesn’t just seek the wine experience but also, a direct contact with nature.

Nicolas Salas Leon

Enologic and research center of Orellana dam

The research done during the first semester has allowed me to have a much better understanding of the site. Orellana la Vieja is situated in Extremadura, next to a blue flag dam. The town is decreasing in size every year, as young people leave for a more active life in cities while during summer, the artificial beach get populated by visitors that will do activities such as scuba diving or water sports. There is also a scenario that is situated in the water that a temporary gangplank gives access to.

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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.

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(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

Enologic and research center of Orellana dam

Nicolas Salas Leon

Ribera del Guadiana wine rute

Wineries inside the DO wine rute

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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

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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

The wine peninsula

F1 F3

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F2

HP1

V1

Enologic and research center of Orellana dam

V2 F4 W1 P1

HP2

V3

F5

V4 F6

Site plan 1:3000@A3

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W1 - Wine cellar

process. Enologists would Project building in which be able to try new formulas the main production of with wine as the programs wine happens. It uses intentions is to grow with gravity as a tool to mini- time not only in dimensions mise the process time and but also by knowledge. footprint while been able to offer jobs to the surounding towns. It allows visitors to be able to see the whole working areas without interrupting in the production

V1/4 - Vineyard

F1/6 - D.T.E.

5ha of wine vines expandable to 10ha in the future.

Hikking route passes very close of the vines alloweing the viitors see the wine making and the dam at the same time. V1,2 & 4 are Garnacha tinta grape production while V3 is reserved to be experimental with other types of grapes.

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

HP1 - Hikking path

HP2 - Wine bar

P1 - Parking

Intermediate connection between the water, hikking path and the wine complex allowing visitors without booking for a internal tour to also have a wine experience close to the dam.

Parking that holds 32 public slots that are expandable in future to +15 parking spaces.

Extention of the existing path around the edge of this peninsula. It’s very close to the vines field bringing the visitor an opportunity to see very close how workers manipulate

the grapes without interfiering with their work.

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Construction faces

PF1

F1

Enologic and research center of Orellana dam

F2

PF2 F3

Pre face 1

Face 1

Face 2

Face 3

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

Local tree species are starting to be planted in order to engage the D.T.E. of Extremadura that proposes the reforestation and reintegration to the urban fabric.

The wine cellar should be build after the second year since the vines are planted. As there is no need of the machinery process before if there are no grapes yet, it would be placed during face 3.

Internal machinery are placed as first harvesting is about to happen and wine production process will start soon.

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Pre face 2

Post face 1

Construction of the hiking path that also behaves as a road for trucks during the construction process.

Construction of a pier that allows visitors to also arrive with kayaks or boats. Underwater experimentation with fermentation will occur later.

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Faces 1:1500@A3

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Enologic and research center of Orellana dam

Nicolas Salas Leon

Underground winecellar strategy

Underground 1:500@A3

Energy strategy

Blend mode

Minimal impact

By burying the building underground a few meters allows to building to control humidity and tempertature with less effort as there is less natural elements that could impact in its values.

The facade is extracted only 5% of the building allowing a front view to the dam while behaving as an extention to the terrain.

Not just by reducing energy usage for clima control but also, green roof and semi-transparent photovoltaic cells as skylights will all add up to the reduction of the energy usage.

The implementation of a green roof is a way to give back to nature and suroundings what the project has taken from the terrain.

Also, as a way to diseapear from a bird view.

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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

14

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

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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 16 CL-326

Enologic and research center of Orellana dam

• Interpretation of results

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Sandra Ocariz Martínez

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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

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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 - Production equipment

- Selection table

1. Arrival of grape 2. Manual selection table 3. Conveyer belt towards the Destemmer 4. Destemmer 5. Filtration of size by vibration 6. Funnel towards the fermentation tanks 7. Funnel towards the waste tanks

Nicolas Salas Leon

Composition

Areas of expansion

Thinking ahead of the current present, the layout offers a possibility to the company to grow without the need of new external expansions. The extra space in the exterior or interior perimeter also would be used for temporary equipments such as boxes and bins.

-

Gravity

Current wincellars layout are based in a linear flow which limits the design of the space by overtaking a big piece of the footprint. Using a gravitational system would help to reduce the amount of machinery needed to transport grapes from one place to another and providing more opportunities to hire more workers in order to maintain a semi-manual work environment.

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- Grape funnel

Enologic and research center of Orellana dam

Breaking convencionality

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Enologic and research center of Orellana dam

Nicolas Salas Leon

- 1 level - Entrance & Arrival of the grapes

The Process

This is the first contact between the grapes and the cellar. The arrival occurs by a small truck that has been loading manually on the vines field, this truck would unload the grapes in a ventilated silo, that is been design specifically for this project, which allows them to free fall in an interior environment for the fist cleaning and selective process. The grapes at the bottom of the funnel will seat in a wooden box that will keep them ventilated and fresh for at least 12hrs. By a conveyer belt, they would be taken to the first process, the manual selection table while in the case of an increase or a high production during the harvesting period part of it will be taken manually in small wooden boxed to a cold room in order to keep them in a lower temperature for maintenance. In the selection table, a maximum of 6 workers will be picking up and throwing the larger leaves and branches. After this process, a Destemmer will spin the dirty grapes and will remove any extra unwanted material. They will move to another spinner that will clean them using a watering wash system in order to be able to be process by the fermentation tanks.

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- Fermentation tanks

1. Six steel fermentation tanks 2. Three levels of accessing the tanks 3. Gravitational move from Selection table to Press 4. Back access to service room 5. Wine tasking area with a top view

Areas of expansion

Nicolas Salas Leon

Composition

Thinking ahead of the current present, the layout offers a possibility to the company to grow without the need of new external expansions.

Nicolas Salas Leon

This room should be digged into the ground at least 1.5m in order to reduce the needed hight of the room. The top access pasarela allows the workers to manipulate the top of the silos with an easy manner; this is done in many contemporary cellars that has a hight limit.

Enologic and research center of Orellana dam

Breaking convencionality - Underground

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Enologic and research center of Orellana dam

Nicolas Salas Leon

- 2 level - Fermentation tanks

The Process

The silos are filled only up to the 87% of grapes and fermentation chemicals and 13% air that has to be filtrated to the exterior by pipes as pressure needs to be at a specific level. Everything is monitored in the general room and directly in the room adjacent to the fermentation room. This process is crucial for wine making which extracts the sugar in the grapes and transform it into alcohol or better said, wine. Occasionally, silos are found dig halfway into the ground in order to reduce energy usage. Also, high walkways are required for the process maintenance and constant revisions during the fermentation process.

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- Press

1. Empty barrels storage 2. Columns framing view to landscape 3. Direct acces to fermentation tanks area 4. Press

Areas of expansion

Nicolas Salas Leon

Composition

Thinking ahead of the current present, the layout offers a possibility to the company to grow without the need of new external expansions. The extra space in the exterior or interior perimeter also would be used for temporary equipments such as boxes and bins. The surrounding area allows up to 20% more empty barrels or a bigger machine.

Nicolas Salas Leon

Using this semimanual machine, helps to the creation of jobs with little experience. It is also smaller than other ones that are automatic which also helps in the reduction of the footprint.

Enologic and research center of Orellana dam

Breaking convencionality - Semimanual

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Enologic and research center of Orellana dam

Nicolas Salas Leon

- 2 level - Press process

The Process

This process is the step between the first fermentation and the second. The fermentation taking converts the sugar into alcohol, but the fermentation in wooden barrels brings up all the aromas and flavours. The surrouding areas ae often used by temporary objects such as empty barrels. The whole process needs 4 workers to handle the job as the process is semi manual.

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- Barrels

1. 135 barrels [Empty + full] 2. Easy access and circulation 3. Linear arrangement

Areas of expansion

Nicolas Salas Leon

Composition

Thinking ahead of the current present, the layout offers a possibility to the company to grow without the need of new external expansions. Barrels can increase its number up to 10%.

Breaking convencionality - Temporary

Nicolas Salas Leon

Enologic and research center of Orellana dam

As one of the intentions of this project is to reduce the amount of walls in the most used areas, this pilled barrels allows the visitor and workers to appreciate changes in the surroundings by changing the amount of barrels and its layout.

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Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon

- 2 level - Fermentation barrels

The Process

Here is where the beauty of the wine come to alive. Recent experimentations with different types of woods and levels of burn coating have shown that the wine taster’s palate is evolving to a more complex guideline of their senses. They don’t necessarily have to be in a dark and humid area as what makes the flavours and aromas rise is a good ventilation. They are often placed as museum objects that represent more occasionally as the icon of wine making.

25

- Bottleler

1. Semi manual bottler 2. Empty cages storage 3. First view of visitors from reception room 4. Back access to truck access

Areas of expansion

Nicolas Salas Leon

Composition

Thinking ahead of the current present, the layout offers a possibility to the company to grow without the need of new external expansions. The extra space in the exterior or interior perimeter also would be used for temporary equipments such as boxes and bins. Cages can increase up to 10% extra.

Breaking conventionality

-

Manual

Nicolas Salas Leon

Enologic and research center of Orellana dam

Contemporary cellars uses fully automatic machines in order to produce quicker. This proposal intends to increase job creations with magnificent views to the dam.

26

Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon

- 2 level - Botler process

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The Process

Final stage of the production process where the fermented and filtrated wine in dark glass bottles are placed in cages to have the last curating process. It normaly stays half the time that it had spent fermenting in the wooden barrels to consolidate flavours and aromas. This process can be cone by hand and in groups of 4-5 workers.

27

- Cages

1. Truck delivery 2. Easy truck access 3. Conveyer belt towards the Destemmer 4. Connection between start and finish production

Areas of expansion

Nicolas Salas Leon

Composition

Thinking ahead of the current present, the layout offers a possibility to the company to grow without the need of new external expansions.This space can hold 5% extra cages that adds up with the Bottler machine.

Breaking convencionality

-

Start-End

Nicolas Salas Leon

Enologic and research center of Orellana dam

Cages can be stored anywhere as they dont neccesarely needs speacial requirements except once they are packed with filled bottles, then it only needs to be in a dark and well ventilated area.

28

Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon

- 3 level - Storage & delivery of boxes

The Process

This cages are placed in a well ventilated area but in darkness. Conventionaly, the cages are coveres with an opaque dark textile.

There is a truck access for loading and unloading the cages and space to store it. The change in level helps to have an easier access to the trucks.

29

Chapter 3 - Concept & Idea Infrastructure requiered

Bascule

Nicolas Salas Leon

Barrels Press Selection table

Grape arrival

Destemmer

Fermentation tanks Bottling and labeling machine

Cages Needed: - 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

Filtration of size by vibration

• 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

30

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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31

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Nicolas Salas Leon

x1 bottler

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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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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

Production Line method

Data 2. Horizontally matching the road direction or in parallel.

3. Uses horizontal program for a clearer program layout.

Raw material

Advantages Pro

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Final product

1. Easier vehicle access.

2. Placed in accessible surfaces.

3. Increasing number of automation by machines.

4. Rectilinear volumes are easier to add extra footprint.

5. Less level / circulation change.

6. Easier to find a surface to build.

7. Faster harvest process but lower quality.

Nicolas Salas Leon

1. Located in flat or semi-flat surfaces.

1. Easier vehicle access.

2. Job funnel by specialization.

3. Larger footprint built.

4. Poor contemporary design.

5. Hard to minimise human intervention.

Decisions

Nicolas Salas Leon

Traditional production line offers the advantage of standarization and automatizations by machines that would do pretty much all the process. However, it needs a flat access in order to make effective this type of production. As the proposed site has a slope of 5º min and 13º max, this method would just simply wouldn’t function as a better production.

Enologic and research center of Orellana dam

Disadvantages

32

33

Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon

Production Spiral method

Data 1. Located in slopes or semi-flat surfaces.

2. Matching the slope direction or in parallel with vines.

3. Hills are favourable for vines to grow.

Production line

4. Uses gravity as an advantage.

Final product

Advantages

Nicolas Salas Leon

Raw material

1. Attractive to visitors.

2. Bring potential to views.

3. Increasing number of manual work.

4. Favourable for jobs creation.

5. Reduces energy consumption.

6. Underground thermal control.

7. Blend or hidden from surroundings.

8. Small footprint built.

1. Unconventional vehicle access.

2. Harder to find a surface to build.

3. Poor contemporary design.

4. High percentage of the work has to be done manually.

5. Slower harvest process but higher quality.

Enologic and research center of Orellana dam

Disadvantages

This contemporary slope method offers the ability to blend easier with the surroundings; also, it brings the advantage of using the gravitational force in order to reduce the energy consumption by the need of machines in a flat surface.

As it is partly buried in the ground, it would offer a better control of temperature and humidity that are needed for this type of program.

34

Nicolas Salas Leon

Decisions

35

Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon

Gravitational wine process

Nicolas Salas Leon

Proposal diagrams

2

1

2

6 3

4 Process 1:500

Enologic and research center of Orellana dam

5

1

6 5

4 3

Example of spiral arrangement

36

Nicolas Salas Leon

2

Nicolas Salas Leon

Process of Gravity

Enologic and research center of Orellana dam

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.

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

2- Clean grapes moves to the fermentation tanks.

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.

5- Once the wine is tested and has achive the wanted results, it is time to bottle it.

Nicolas Salas Leon

6- The bottles are stored in a dark place for a period of time before getting into the market.

37

Views

Wine tasting areas should also focus the view not just to the interior mechanics but also to the natural landscape that the dam has to offer. Both the interior and exterior are subjects of changes at different speeds: the user would be able to see people working and moving from one side to another of the cellar; on the other side, the user would appreciate the changes in nature during the different seasons and the vines growing and flowering.

Nicolas Salas Leon

Permeability

Discover

Visitor / User

Production process

Dam

At the entry area, the user should not know what is happening as the idea of being underground is starting to make a mark in their heads while waiting to see what is next like a treasure hunter would do in a cave. The user should see pieces of the production line as close as they could without interfering with the workers or the process itself.

Nicolas Salas Leon

Wine tasting areas should bring an opportunity to see the production process for a time to be able to understand and to feel the mechanics of wine making. Therefore, a view stage like in a zoo or a museum would appear to able the user to enjoy the drink and the view to the production and the exterior without interfering with the process.

Enologic and research center of Orellana dam

Close-to-action

38

Nicolas Salas Leon

Laboratory Changing room

Cold room

Enologist department

Eating area

Kitchen Eating area

Lobby Eating area

Eating area

Reception

Eating area

Eating area Wine tasting

Fermentation barrels

Fermentation tanks

Enologic and research center of Orellana dam

Bottler

Press Internal terrace

Empty barrels

Wine tasting

Location of wine tasting areas

Control room

There are three areas dedicated fully to a wine sensation while being envolved by the process itself. First approach is towards the last step of the process and the first one at the same time. The second area is dedicated to mainly to the direct view from the top towards the fermentation tanks in which the wine spends the first period of fermentation.

The last one focuses on the landscape outside the cellar which also has a view of 180ยบ to the interior where visitors will be able to see from the press to the bottler.

Store room Logistics deparment

Empty cages

Nicolas Salas Leon

Fermentation barrels

Fermentation tanks Bottler Waste tanks

Press

Empty barrels

Internal terrace

Example of a permeable view 39

Grape imprint

A bunch of grapes is the maximum natural evolution from the seed to the fruit that would close the circle if it is planted again or consumed as both ways, the organic matter would turn back to the ground. This idea wants to make a mark in the user’s mind that the process of wine making is the next step in the evolution of the seed that will also close the circle.

Nicolas Salas Leon

From the ground to the ceiling

As many architecture that mimics nature, this project will take the way in which plants delivers its fluids as services and the different layers that holds the grape together to the rest. This will intent to make the user think about where the wine comes from, not just from the ground, but to the heart of each unique grape that offers its juice to produce wine after several process.

Empty seed

Seeds

Structure branch Service brunch

40

Nicolas Salas Leon

Service

Protective skin

Enologic and research center of Orellana dam

From the metaphor to the mimic

Nicolas Salas Leon

Key columns

Columns or branches are places in strategic areas in which does not interrupt with the user activity and are placed in the more needed areas for structural purpose.

Service

Some columns that are thicker will carry internally services as rain drainage pipes, internal ventilation...etc. They are formed in layers as the grape in order to implement a new method of construction.

Enologic and research center of Orellana dam

Metaphors

Nature - Architecture Protective skin Empty seeds Seeds Structure branch Service brunch

- - - - -

Roof Roof - service Roof + service Columns Columns + service

Selection by size Roof + service + column + service Roof + column [Roof - service + column + service]

Nicolas Salas Leon

Full grape - Small grape -

41

Nicolas Salas Leon

Underground control

Wine process request a temperature control rooms in which temperature, humidity, wind flow and light needs to be in control. One way to reduce the energy usage is to dip the building underground in order to reduce the amount of area that faces the Sun.

42

Nicolas Salas Leon

The condition of the site makes wind currents from the bottom to the top of the hill. This makes constant wind movement that can be used in favour of reducing the use of electricity or ACC to control the temperature of the cellar. It also protects the wine process, as fermentation emits fumes that requires a scape towards the top of the building. The skylights are composed of wax-hydraulic piston (reactive to heat and it expands or contracts depending on the external temperature) and semi-transparent sandwich glass with photovoltaic cells in between called translucent photovoltaic cells.

Enologic and research center of Orellana dam

Natural ventilation

Nicolas Salas Leon

This project proposes to blend the building with the context and an interesting way to do it is to reflect the surroundings. The natural landscape of Orellana dam is so magnificent that people from all over the country comes over-holidays. This semi-reflective glass also has a temperature control function: the building is facing Southwest, meaning that it will receive a lot of direct sun light in the facade, which it is intended in the design as a manner to bring natural light inside. However, Sun will heat the interior of the building very quickly if there was a transparent glass and that why a reflective glass could provide shadows without limiting the internal view to the exterior.

Nicolas Salas Leon

Enologic and research center of Orellana dam

Reflective landscape

43

Situational 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

Subsidies of the Junta de Extremadura

New legal laws of 2016 & possible new ones

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

Possibility of new touristic attraction in the dam

Threats Enologic and research center of Orellana dam

Opportunities

SWOT analysis

Oenology workshops Landscape observation Employment

Lecture & meeting rooms

Reduction of carbon foorprint

Experimentation

Site program expansion Relaxation

Oenology tourism

Winery

Program analysis

44

Learning process

Tourism

Innovation

Eco-friendly agriculture

Wineyard

Laboratory

Wine tour

Nicolas Salas Leon

Eco-tourism

Nicolas Salas Leon

After the PFG and wine sector research, the conclusions are that the benefits of including this extra program in the dam overcomes the fact of building a volume in such a natural area.

In fact, the explained concepts of integration with the surroundings and the program can also becomes a new tool for the surrounding tools to grow in population and economically.

As the program does not only focus in the wine making but also, in the experimentation process of using other materials at the time of fermentation, different temperatures..etc; all thanks to the extra area included in the footprint of the machinery, this program could benefit from government’s grants and a rise in employment.

The fact that the building uses technology to embrace the idea of an ecological building results in a well balance between the amount used of concrete and the photovoltaic skylights, natural ventilation and underground temperature and humidity control.

Nicolas Salas Leon

Enologic and research center of Orellana dam

Analysis

45

Chapter 4 - Architectural drawings

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 1:250@A3

46

Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon

Ground level - Roof cover

-1 level - Entrance & Arrival of the grapes

Laboratory

Nicolas Salas Leon

Changing room

Cold room

Enologist department

Eating area

Kitchen Eating area

Lobby Eating area

Eating area

Reception

Eating area

Eating area Wine tasting

Fermentation barrels

Fermentation tanks

Nicolas Salas Leon

Enologic and research center of Orellana dam

Bottler

Press Empty barrels

Internal terrace

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 products5 -1 lvl 1:250@A3

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-2 level - Production process

Loading Control room

Store room Logistics deparment

Full cages

Fermentation barrels

Fermentation tanks Bottler

Press

Empty barrels

Internal terrace

Empty cages

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 1:250@A3

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Enologic and research center of Orellana dam

Waste tanks

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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

F1

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Control room

Section AA’ - F1 1:50@A3

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Enologic and research center of Orellana dam

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Control room

F2

Section AA’ - F2 1:50@A3

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Control room

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F3

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Control Controlroom room

Section AA’ - F3 1:50@A3

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Control room

Enologic and research center of Orellana dam

F4

The facade

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.

Between barrels

Nicolas Salas Leon

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.

Section AA’ - F4 1:50@A3

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Wine tasting area 2 - 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

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Keep Calm & Have a wine

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Nicolas Salas Leon

Wine tasting area 3 - Between barrels

Keep Calm & Have a wine

SALAS

Bodegas de

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Nicolas Salas Leon

Wine tasting area 3 - Chillout space

Bodegas de

SALAS

SALAS

Bodegas de

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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 2 towards the fermentation tanks.

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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.

Laboratory Changing room

Cold room

Enologist department

Eating area

Kitchen Eating area

Lobby Eating area

Eating area

Reception

Eating area

Eating area Wine tasting

Fermentation barrels

Fermentation tanks

Enologic and research center of Orellana dam

Bottler

Press Internal terrace

Empty barrels

Control room

Store room Logistics deparment

Empty cages

Fermentation barrels

Fermentation tanks Bottler Waste tanks

Press

Empty barrels

Internal terrace

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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View from the entry of the fermentation tanks towards the service room and wine tasing area 2.

Enologic and research center of Orellana dam

Nicolas Salas Leon

View from the wine tasting area 1 towards the bottler area and selection table.

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Visitors will arrive at a desk with a folding screen that will not allow them to see the interior of the cellar. Once, they are impacient to see the interior and you check-in at the desk, the visitor will arrive at siting area with views towards the beging of the wine process and the last one; including the vies to the natural landscape and the dam.

Laboratory Changing room

Cold room

Enologist department

Eating area

Kitchen Eating area

Lobby Eating area

Eating area

Reception

Eating area

Eating area Wine tasting

Fermentation barrels

Fermentation tanks

Enologic and research center of Orellana dam

Bottler

Press Internal terrace

Empty barrels

Control room

Store room Logistics deparment

Empty cages

Fermentation barrels

Fermentation tanks Bottler Waste tanks

Press

Empty barrels

Internal terrace

Nicolas Salas Leon

Not only visitors have being taken into account, also workers would be able to sense the empowerment of the building in-balance with the huge fermentation tanks. Gangplank crosses each other axis in other to break a monotonic feeling and balance the geometry.

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360ยบ View in the barrel fermentation area.

Enologic and research center of Orellana dam

Nicolas Salas Leon

View from the top gangplank towards the fermentation tanks and wine tasting area 2.

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Workers would be able to find feelings in the architecture as they will spend more time in the cellar. The intention is to make the permanent users anjoy the building for a longer period of time.

Laboratory Changing room

Cold room

Enologist department

Eating area

Kitchen Eating area

Lobby Eating area

Eating area

Reception

Eating area

Eating area Wine tasting

Fermentation barrels

Fermentation tanks

Enologic and research center of Orellana dam

Bottler

Press Internal terrace

Empty barrels

Control room

Store room Logistics deparment

Empty cages

Fermentation barrels

Fermentation tanks Bottler Waste tanks

Press

Empty barrels

Internal terrace

Nicolas Salas Leon

This is part of the tour and the intention is to bring the visitor as close as possible as if they were making the wine themselves. In every step there is a new way to see the program, the columns or even the ceiling. The building is intended not to be boring in short periods of time, neither long.

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Enologic and research center of Orellana dam

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Collage of reflection of the facade.

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Nicolas Salas Leon Enologic and research center of Orellana dam

As mentioned before, the idea of the thre facades is to blend with the surroundings. With such an amazing view towards the landscape, the facade is intending to blend the beauty of the architecture at the same time that it projects the landscape.

Nicolas Salas Leon

Also, the materiality of the facade if very cold in orther to do not take over the attention of the suroudings.

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Nicolas Salas Leon

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

We are placed at the facade level of the last wine tasting area in-which the visitors have 360ยบ of spectacular views towards the dam of Orellana and the interior of the cellar. It is an area well ventilated as a front double doors can open up to allow fresh air to come in or even enjoying the experience while watching the rain falling in the skylights.

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Chapter 6 - Technical details Axonometric of layers

Face 1

Nicolas Salas Leon

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

Face 2

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

Roof

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 left as a water proof membrane in the top layer of the ceiling.

Face 4

Enologic and research center of Orellana dam

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 accessible from a specific area for the grape unload trucks and the visitors in order to keep the roof thin.

Walls & equipment

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Floors & retaining walls

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Access roads

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Enologic and research center of Orellana dam

Nicolas Salas Leon

Green roof cover

Bubble roof

Columns

Circulation

Program

Walls & spaces

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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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5- Projected concrete

4

5

6 7

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Enologic and research center of Orellana dam

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1 2 3

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2 10 1 2 3 4 5 6 7 8 9

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10 11 12 13 14 15 16 17

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16 17

19 20 21 22

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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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18 19 20 21

22

Technical section 1:20@A3

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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

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

Nicolas Salas Leon

Columns activation

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

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

S4

Shell

A mixture of 5 different spheres sizes brings dynamism and complexity to the ceiling by breaking the repetition and monotony.

S3

The location of the skylights has to be with the amount of light in which the production process is not interrupted.

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.

S2

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.

S1

Nicolas Salas Leon

Eating area

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Enologic and research center of Orellana dam

Nicolas Salas Leon

Example of unrolled columns

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 Shotted concrete column 150mm [Hollowed]

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Ă˜12mm - #230mm reinforced bars

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Enologic and research center of Orellana dam

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Nicolas Salas Leon

MT2

MB2

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Chapter 7 - Model process Technical model - 1:20 mould

MT1

MB1

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MT

2

MT

1

MB

2

MB

1

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Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon

Building model - 1:50 section

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Nicolas Salas Leon

Nicolas Salas Leon

Enologic and research center of Orellana dam

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Model - 1:25 mould

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Nicolas Salas Leon

Enologic and research center of Orellana dam

Nicolas Salas Leon

Context model - 1:1250

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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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