This is a ‘Bodega de Colleiteiro’ (artisan small-scale production winery) with an annual capacity of 30,000 litres. Being a member of the Ribeiro Designation of Origin, they produce white and red wine only with preferential varieties. The proposed solution in terms of building is based on the idea of hiding as much as possible the piece where the wines are made by incorporating them into the land taking advantage of the unevenness of the vineyard.
This fact has the quality of preserving the piece from changes in outside temperature. The buried environment remains at a constant temperature of 14º and 15º in winter or summer respectively. The winery searches the mountain and at the end looks for the air with a vertical chimney, a continuous and adjustable flow of air at will, through conductions under the ground, which avoids the use of mechanical means and maintains optimal conditions for the elaboration of the wine, with the consequent energy optimization. It is an approach to the traditional way of building the cellar.
