Construction of a wine cellar
in Anjou, Francearchitecture competition
registration closed
SHORTLISTED TEAMS
the 3 teams selected for the competition
lina ghotmeh architecture
aapp / atelier d'architecture philippe prost
titan
an environmental commitment
Unlike other French wine regions, Anjou has managed to preserve its landscapes by maintaining a balance between vineyards and natural sites. The vines stand side by side with forests, hedges and waterways, creating a biodiversity that is rare in the world of wine, which obviously has an impact on the richness of the terroirs and the quality of the wines to which Belargus can lay claim. Protecting this environment is a crucial issue for the estate, which the project must address.
- Making the most of local resources, materials and know-how
The use of local materials and the reinterpretation of traditional construction methods are interesting design options for the project owner. They will enable the building and landscape context to be enhanced in order to fit intelligently into it. The estate is concerned about its environmental footprint and wishes to make the most of the by-products of its wine-making activity, reduce its water consumption, recover and store rainwater, and make the most of all the resources that can be recovered.
- Energy performance
Belargus aims to achieve the greatest possible energy autonomy. Intelligent design will minimise energy expenditure and use the most energy-efficient technologies.
- Carbon impact
Building less reduces the ecological and budgetary impact. The programme has therefore been designed to limit the project's surface area to a strict minimum by focusing on the sharing of spaces. The choice of materials will have to take into account their environmental impact throughout their life cycle (LCA principle) and the building's energy consumption from the construction site and throughout its operation will have to be optimised.
- Making the most of local resources, materials and know-how
the renaissance of chenin blanc and forgotten terroirs
In the 11th century, the hillsides of Anjou were planted with vines by religious orders. Chenin then reigned supreme (representing more than 80% of the vineyard) and, until the 19th century, Anjou wines were served on royal tables throughout Europe. A demanding grape variety that is difficult to master depending on the year, it gradually fell into disuse (representing around 20% of the current grape varieties) before regaining its letters of nobility at the beginning of the 2000s. On the 24 hectares of the Domaine, Chenin reigns unchallenged. It is the "instrument", allowing each parcel to be interpreted like a "score".
An emblematic grape variety of the entire region, it expresses the specificities and richness of the Anjou terroirs better than anywhere else. Not very aromatic, it is a real "passer de terroirs", capable of interpreting the subtleties of the plots from which it comes in a precise manner. It is also distinguished by its broad organoleptic palette, capable of producing wines of great complexity. Finally, it gives rise to wines, both dry and sweet, with excellent ageing potential.
The terroirs of Belargus are all nuggets of the Anjou Noir. Nestled between the Loire and its tributary the Layon, the vines of Domaine Belargus are spread over three main areas: Savennières, Quarts-de-Chaume and the Layon valley. These three islands are themselves composed of singular terroirs, precisely defined by their exposure, their subsoil and their slope.
an asserted identity, the construction of a place
The estate is not looking for image architecture or a visible signal from the vines. The bottles are the only communication tool of Belargus, because it is the wine that is its main concern, its priority and its identity. But the architecture of the new winery and its integration into the site will create a sacred place for wine, worthy of its surroundings, offering a memorable visiting and tasting experience.
The project will enable the estate to be a long-term success. The new winery will reflect the identity of Belargus for decades to come. It will be resilient, adapted to technical developments and sized to anticipate future needs. Its design will be closely linked to the functional needs of the cellar workers, with the aim of making the best possible wine.
