Winery in Northern Portugal by Atelier Sérgio Rebelo

Combining wine production, landscape and contemporary architecture, the Quinta de Adorigo winery is located in Portugal's Alto Douro region. It is part of a family-run business and will also include a hotel in the future. The site is located in a cultural landscape designated a Unesco World Heritage Site in 2001 and characterised by a winegrowing tradition spanning thousands of years. 

The horizontally curved shapes of the buildings echo the vineyards' flowing contours and follow the slope of the terraces. © Fernando Guerra

The design responds to these special conditions with architecture that blends in with the topography and is functionally optimised. The horizontally curved forms of the buildings mirror the undulating contours of the vineyards and follow the slope of the terraces. The internal organisation is based on the traditional regional principle of gravity: wine production takes place in a descending sequence of processing steps, with the natural difference in height supporting the production process. The building volumes are designed as interlinked halls that follow and continue the existing slope on different levels. 

The terraces and outdoor areas offer panoramic views of the Douro River. © Fernando Guerra

In terms of materials, the project is based on the region's natural colour palette: the supporting structure consists of glued laminated timber frames and cross-laminated timber panels. Areas in contact with the ground are constructed as concrete bases, while visible facades are clad with precast, glass-fibre-reinforced concrete elements. The terraces are built from natural stone, in keeping with regional wineries. Short transport routes, reduced construction times and lower traffic costs were all part of the sustainable construction organisation. Where the building does not stand directly on the ground, wood was used to minimise the amount of concrete required. This reduced CO₂ emissions by around 40 per cent compared to an entirely concrete structure. The chosen materials are designed to age with the climate and blend into the landscape even more over time. 

The wine storage facility is largely dug into the hillside. A slit in the wooden roof structure provides the room with daylight. © Fernando Guerra

In terms of energy, the project relies on a combination of passive and active strategies. The partially embedded construction uses the thermal inertia of the ground to maintain temperatures between 14 and 16 degrees Celsius in the ripening rooms throughout the year, despite significant variations in outdoor temperatures. This concept is complemented by a geothermal system for energy generation, recovery and storage. Local electricity production and centralised energy management are designed to reduce long-term consumption and operating costs. As there is no public water supply at the site, an integrated water management system has been developed. Rainwater is collected and used for irrigation, cleaning and fire protection, while drinking water is obtained from artesian wells and treated water is reused for the same purposes. The outdoor areas are designed to be permeable to water so that precipitation can return to the agricultural cycle.