|AA VISITING SCHOOL BARCELONA|
|BODEGA Enological Metabolism|
Data Gathering. Wineries
Students will record quantitative information from the winery to understand the wine production processes. The field work in wineries will consist in data gathering from the wine production and enological processes
Data Gathering. Vineyards.
Students will record quantitative information onsite to understand the variable factors that can influence the quality of the wine. The field work on vineyards will consist in data gathering from the site.
Control Systems. Visit to MediaTIC (Enric Ruiz-Geli).
Enric Ruiz-Gely will guide the students through the MediaTIC building. The digital control systems used during the design process, together with the climate control systems installed in the building, will be explained to the students.
Digital Tools. Visit to Sagrada Familia (Antoni Gaudí).
The exclusive professional visit to Sagrada Familia construction site will be carried out for students of the workshop. Digital tools that are used to continue the Gaudi's work will be explained to the students and compared with his original tools, used about a century ago.
BODEGA Enological Metabolism
Spain’s great heritage and tradition on wine production has led the country to become the world’s first region in vineyard extension and, as a result, the pursuit for quality is already an obsession for many wineries to gain a foothold in the international market. In turn, a very accurate set of methods and techniques are currently being implanted to ensure a full control over the whole process of wine making as means of optimization in design for enologists.
Relying on the use of digital diagramming and mapping, we will unfold the metabolism of wine production and dissect techniques and technologies involved in the processes. Underlining the characteristics of time information and feedback, we will recognize the potential of the use of Control Systems as an essential design tool.
The students will be organised in groups and will be focussing on a different segment of the production. Equipped with analogic or digital tools, students will record quantitative information onsite to understand the variable factors that can influence the quality of the wine. The object of this preliminary phase will be the creation of a series of drawings using digital tools to work on the cartographical representation of the mappings.
Concluding the research, we will address the spatial and organizational attributes of the process to envisage, through the production of drawings, digital and physical models, potential architectural solutions for a contemporary bodega. The results of will be presented on the last day of the course to a multidisciplinary panel of experts from the architecture and enological world in a public presentation at the ETSAB, ‘Universitat Politècnica de Catalunya’.
The workshop is open to current architecture and design students, PhD candidates and young professionals. Software skills in Rhino and Grasshopper will be appreciated but not required.
Works of students will be published here during the workshop...
The AA Visiting School defies categorisation. In total it is unexplainable and that is exactly what positions these highly flexible, current and unique programmes at the cutting edge of architectural education today.
The ETSAB, ‘Escola Tècnica Superior d’Arquitectura de Barcelona’, will become the local and collaborative school for the AA Visiting School Barcelona. The school of Gaudí, Domènech i Montaner, Coderch, Bonet Castellana, Sert, Miralles, Llinàs, Moneo, Mateo or Ferrater will bring its long expertise and resources to achieve the appropriate academic environment for the course.
Open Lectures Series
ARCHI/TECH/E/NOLOGIES is a Lecture Series open to everyone, which will bring together professionals of all kinds concerning architecture, technology and enology. Local and international architects with expertise in designing wineries will explain their startegies to develop their work on the wine field, whereas enologists and agricultural engineers will support and contrast all the techniques and current technologies used both, in the vineyard and the winery, to control the whole process of wine making in order to optimize the quality and the design of its coupage. By linking all these disciplines, the students will be encouraged to learn and support their project based in all this knowledge and tools.
Sir Peter Cook
Enric Batlle & Joan Roig