As one of the preferred drinks worldwide, the total volume of wine produced yearly is estimated to be around 260 million hectolitres. However, reaching 1.750 million kWh per year only in the EU1, the winegrowing sector is ex- tremely energy demanding, which in the current environmental situation can not be maintained at such an extent, whether it be water or elec- tricity consumptions. Lessening the impact has obvious ecological benefits at both a global and regional scale but also influences economical growth and security by entering a sustainable market.
A previous study states that a small winery2 pro- ducing less than 25.000hl/year would consume an average of 16kWh/hl, this consumption be- ing lower for bigger facilities, down to 4kWh/ hl for the largest. What are the key factors that would influence the global sustainability of a winery ?
A decoction of the wine-making process will extract all of its specifications and require- ments, based on scientific research, publications on existing wineries, visits and details provided directly from winemakers. Then before devel- oping the concept, a thorough analysis of the environment will lead to a comprehension of the high stakes in this particular territory, a re- gion with ever flourishing tourism, international attraction but also a strong cultural identity with the traditional architecture and gastronomy as its backbones.
The resulting project will attempt to combine all specifications of a functional winery for a small vineyard of 10ha. The emphasis in the de- sign is put on the energy concept to achieve a nearly zero net energy consumption, with side goals such as reinterpretation of the traditions and embodiment of the inspiration brought by a young winemaker.