在設計Winery Quinta da Faisca酒莊前，葡萄牙建築師卡羅斯‧卡斯達內拉（Carlos Castanheira）思考著所謂建築，或是有關建築的行為應該是種單獨的活動，但卻又需要有歡樂、資訊及某種特定的知識等元素來設計出建築上的功能與考量未來使用者的使用需求。而在開始設計此案前，卡羅斯與業主就在改造前的原酒莊內進行了一次午宴，對這位建築師來說，這不但是一次有趣的經驗，同時也在豐盛美味的午餐與彼此交流的意見中慢慢地勾勒出對新酒莊的設計理念與創意。
在同一業主的要求下，雖然舊酒莊原本生產葡萄酒的用途不變，但設計師將會創造出與以往不同使用特性的新酒莊。該酒莊位於有著非常悠久葡萄酒釀造歷史的Quinta da Faisca別墅區，相較於卡薩達托里酒莊（Quinta da Casa da Torre）而言Quinta da Faisca酒莊亦有著優良葡萄酒的生產歷史與傳統，但在葡萄酒與當地旅遊需求逐日增加的情況下，改建與擴建現有的生產設備是十分必要的。
其實Quinta da Faisca酒莊曾於近期進行過改建並新增設備，但在當地商業快速發展及旅遊業興盛的情況下酒莊規模仍無法趕上需求。而此次酒莊的改建也將不只是將原本生產、儲藏與保存葡萄酒的場所擴大而已，設計師更在避免破壞原本建築物的樣貌下以快速的工法與新式的材料進行改建，試圖保存酒莊原本的歷史風貌。
設計師移除了橄欖樹及板岩牆，原酒莊的入口與行走路徑也經重新規劃。在設計師的構想下新酒莊應由三個不同的主要部份所組成：
由黑色薄石板瓦所構成的空間包含了化粧室、儲藏室以及廚房；與原本相似有著大屋頂空間的一樓處為接待大廳，而位於南北方二處的樓廳則分別用來接待遊客以及欣賞一連串戶外風光、山景與峽谷的場所。
第二部份為在大廳下方的二間客房區以及可暫存葡萄酒與銷售配送的區域，最後則為連接原酒莊與新擴建區域有著遮蔽設備的通道，而在這開放性的空間中也備置了燈光設備。
卡羅斯表示，酒莊的木建材結構、板岩牆與花崗岩構成的周圍外牆設計，詮釋出一種酒莊風格延續的精神；而改建後的酒莊除了能延續生產優良的葡萄酒之外，也讓路過的遊客能馬上一覽酒莊景色、酒莊氛圍及聞到釀造葡萄酒時的香味。
【延伸閱讀】
Carlos Castanheira 事務所
www.carloscastanheira.pt
Carlos Castanheira－是遺址 還是住宅 Costa Grande House
http://solomo.xinmedia.com/archi/22574-Carloscastanheira
編譯／蘇琨峰 圖／FERNANDO GUERRA
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Profile
蘇琨峰／Andre
一隻喜愛新事物也對舊事物固執的牡羊。台北工專土木工程科、雲林科技大學營建工程結構組畢業，工作後決定離職前往澳洲再度充實自己並一圓留學夢，畢業於墨爾本大學經濟與商業研究所，主修商業與資訊管理。喜歡看建築、旅行探險、攝影、網球、及爵士樂團薩克斯風手。目前為《欣建築／國際脈動》編譯、文字記者、辦理欣建築相關活動及國際領隊。
Carlos Castanheira／A Lunch in the Wine Making Douro
I am asked to lunch at the Quinta da Faísca, Alto Douro Vinhateiro, Favaios.
This way of beginning architecture with a lunch is an interesting one, and full of flavours, smells and conversation.
Architecture, or the act of thinking about architecture is a solitary activity, but it requires conviviality, information and the specific knowledge about both the functions and the future users of the buildings to be designed. And it requires Time.
This is tangible information that’s absorbing, transformative and therefore creative.
This commission follows on from another for a winery we designed and built in Louro, Minho. The clients are the same, the objective is to produce wine, but everything is so different. The specifics are different, as are the means. But the objective is the same: the creation of great wines, nectar for men who seek to become gods.
As in the Quinta da Casa da Torre, in the Quinta da Faísca there was also the presence of history, tradition and good wine. But it is necessary to improve and enlarge the facilities in order to produce nectar which is desirable and appreciated.
And there is the tourism, which the Wine generates and the Douro Region is a recipient of.
The existing Winery, which had recently been renovated and adapted to new technologies and standards, proved to be too small for the development of commercial activity, and in particular, too small to host the curious and keen tourists in the area.
The extension of the Winery is more than the enlargement of a space where wine is created, stored and matured.
At the outset I had it in mind to contrast the existing buildings with a new form built out of new materials. An approach that quickly seemed to me too easy and to be a way of avoiding confrontation with the existing context and with History.
Certainly, the rupture of form and materiality is very common in contemporary architecture, but I considered that this should not be the route to take.
Olive trees and slate walls were moved, the fall from the main entrance down to the upper level entrance to the winery building was made use of. Paths and access points were re-considered.
The new volume of the Adega da Quinta da Faísca is composed of three different parts:
The flat roof volume clad in slabs of black slate, where all the staff facilities, bathrooms, stores and kitchen are concentrated.
The volume covered by the large roof, (which is very similar to the existing), where, on first floor level there is a big hall to host guest receptions. There are two terraces, one to the North, to receive visitors, one to the South to enjoy the landscape and the succession of mountains and valleys that takes us all the way to the Douro which shaped them and still does.
Below this hall, two rooms in the basement will accommodate the treatment and resting of the wine.
At the lower level and attached directly to the existing winery, a space for temporary storage and distribution will be created.
The third volume is simply a covered space that shelters the exterior route between the exiting winery and the new areas. It is an open volume, by virtue of its constructive and functional lightness.
It is intended that the winery should work and produce excellent wines, and that the visitors passing through the spaces can get an understanding of its workings and that they will allow their senses to be heightened, from taste to touch, from vision to smell.
The timber for the structures, the slate for the walls or the granite for the edging are not mimetic or pastiche, but rather the interpretation of the continuity of what we have and know how to do in our (Portuguese), construction, in particular in the Douro Region.
It is said that love’s way is through the stomach.
Architecture’s way certainly is through the head. And when aided by a lunch with good wines… even better.
Favaios, 11.11.2011
Carlos Castanheira
【More Information】
Carlos Castanheira
www.carloscastanheira.pt
Costa Grande House／Carlos Castanheira
http://solomo.xinmedia.com/archi/22574-Carloscastanheira/2
Photos／FERNANDO GUERRA
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Andre Profile
A male Aries, loves learning new things and being nostalgic to old things. Academic background: Bachelor of Construction Engineering Department at National YunTech University, Taiwan and Diploma of Graduate School of Business and Economics at University of Melbourne. With character of a little introvert, addicting to architecture, photography, tennis, Jazz music and saxophone and being the translator of Xin Architecture/ International, reporter, holder of activities and international tour leader.