The design of a winery is a process that demands the management of multiple elements compared to other agricultural industries, especially in a country like Italy, where there is a particular attention for the wine culture. As a matter of facts, the productive spaces directly affect the quality of the wine because they influence the transformation factors of grapes into wine. A winery requires specific features related to utility and functionality. The knowledge of the winemaking processes, of the machines and the systems, of the places and their environmental conditions, such as temperature, humidity and lighting, it’s critical during the design process in order to achieve a high quality wine. It’s also important to comply with the work safety regulation and the food safety regulations. The environmental sustainability is a topic to keep in mind during the design of a winery, especially in recent years when sensitiveness towards sustainability has grown exponentially. However wineries are not only work places, but also they assume a symbolic role that goes beyond the mere functional shell. They are places of representation and sometimes they hold tertiary activities, becoming parts of the wine tourism routes. The present thesis develops in particular the design of restoration and expansion on a winery in the countryside near Padova, settled in an old rural building from the 1800s. After the first phase of survey and analysis of the existing construction and of the specific winemaking activity, in order to brig out the critical issues and the future needs, the project develops the preliminary graphic papers of the new winery, both for the productive area and for representation, related to the direct sales of the product and the hospitality, such as the tasting room and the bed & breakfast accommodations. Moreover the project involves the design of an underground barrel cellar with the top down method, located under the existing building, for the wine aging into barriques. This underground places, whose structure is composed of a bulkhead of micropiles, was subjected to structural checks and energy analysis. Because of the presence of an aquifer a few meters below the ground level it was necessary to develop a waterproofing system.
La progettazione di una cantina vinicola è un processo che richiede la gestione di molteplici aspetti rispetto alle altre industrie agrarie, soprattutto in Italia dove la cultura del vino è particolarmente sentita. Gli ambienti vinicoli svolgono infatti un ruolo fondamentale nella determinazione della qualità del prodotto finito, agendo direttamente sui fattori di trasformazione dell’uva in vino. Le costruzioni enotecniche richiedono specifiche caratteristiche legate a questioni pratiche e funzionali. Risulta indispensabile conoscere i processi di lavorazione dell’uva, i macchinari e gli impianti utilizzati, gli spazi e le condizioni ambientali, come temperatura, umidità e illuminazione, necessarie alla produzione di un vino di qualità. A questi aspetti si sommano quelli normativi legati alla gestione della sicurezza nei luoghi di lavoro e igienico-sanitari propri delle attività del settore alimentare. Anche la questione della sostenibilità ambientale è un tema che influenza fortemente le scelte progettuali, in particolare negli ultimi anni in cui la sensibilità verso questo argomento è cresciuta particolarmente. Le cantine tuttavia non sono solo dei luoghi di lavoro, ma assumono un ruolo simbolico che trascende quello di semplice involucro funzionale. Sono anche luoghi di rappresentanza e talvolta sede di attività terziarie, diventando così tappe di itinerari enoturistici. La presente tesi sviluppa in particolare il progetto di recupero ed ampliamento di un’azienda vitivinicola nella provincia di Padova, insediata in un edificio rurale risalente agli inizi del 1800. Dopo la fase di conoscenza ed analisi dello stato di fatto dell’edificio e della specifica attività produttiva, volta all’individuazione delle criticità presenti e delle necessità future, sono stati sviluppati gli elaborati preliminari di progetto dell’azienda agricola, sia degli spazi di lavorazione che quelli di rappresentanza, legati alla vendita diretta del prodotto e alle attività di accoglienza, come lo spazio di degustazione e gli spazi ricettivi del bed & breakfast. Il progetto approfondisce, a livello esecutivo, la realizzazione di un locale interrato con la tecnica del top down, realizzato al di sotto del sedime dell’edificio esistente, destinato all’invecchiamento del vino in barriques. Sono state condotte le verifiche strutturali del sistema di fondazione e sostegno dell’opera, composta da una berlinese in micropali, e sulle prestazioni energetiche della barricaia. Inoltre viene analizzato il sistema di impermeabilizzazione dell’interrato.
Recupero ed ampliamento di una cantina vinicola con progettazione di una barricaia interrata
MIOLO, CATERINA
2022/2023
Abstract
The design of a winery is a process that demands the management of multiple elements compared to other agricultural industries, especially in a country like Italy, where there is a particular attention for the wine culture. As a matter of facts, the productive spaces directly affect the quality of the wine because they influence the transformation factors of grapes into wine. A winery requires specific features related to utility and functionality. The knowledge of the winemaking processes, of the machines and the systems, of the places and their environmental conditions, such as temperature, humidity and lighting, it’s critical during the design process in order to achieve a high quality wine. It’s also important to comply with the work safety regulation and the food safety regulations. The environmental sustainability is a topic to keep in mind during the design of a winery, especially in recent years when sensitiveness towards sustainability has grown exponentially. However wineries are not only work places, but also they assume a symbolic role that goes beyond the mere functional shell. They are places of representation and sometimes they hold tertiary activities, becoming parts of the wine tourism routes. The present thesis develops in particular the design of restoration and expansion on a winery in the countryside near Padova, settled in an old rural building from the 1800s. After the first phase of survey and analysis of the existing construction and of the specific winemaking activity, in order to brig out the critical issues and the future needs, the project develops the preliminary graphic papers of the new winery, both for the productive area and for representation, related to the direct sales of the product and the hospitality, such as the tasting room and the bed & breakfast accommodations. Moreover the project involves the design of an underground barrel cellar with the top down method, located under the existing building, for the wine aging into barriques. This underground places, whose structure is composed of a bulkhead of micropiles, was subjected to structural checks and energy analysis. Because of the presence of an aquifer a few meters below the ground level it was necessary to develop a waterproofing system.File | Dimensione | Formato | |
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https://hdl.handle.net/20.500.12608/56200