About the project
A modern standalone industrial project for winemaking, blending gravity-fed production processes, subterranean aging cellars, and a visitor-oriented administrative block. The structure adapts to the sloping topography over two levels, placing the primary vinification, aging, and bottling facilities on a semi-underground ground floor, while offices, a testing laboratory, and staff amenities occupy the upper level. The facility includes an integrated water reservoir for industrial and fire suppression supply.
Location
Rakitnica, Stara Zagora
Year
2019
Type
Industrial Winery
Total Built-up area
2 589м²
AMENITIES AND LAYOUT
Ground / Basement Level (Level ±0.00):
- Vinification & Fermentation: Dedicated halls for red and white wine processing.
- Aging & Cellars: Oak barrel cellar, wine library (enotheque), bottle aging room, and finished goods storage.
- Production Support: Bottling and labeling line, enological supplies store, cold rooms, and maintenance workshop.
- Welfare & Technical: Staff locker rooms, showers, restrooms, and main electrical/water storage utility rooms.
Upper Level (Level +4.60 / +5.30):
- Administration: Manager’s office, agronomist suite, administrative open space, accounting, and wine testing lab.
- Hospitality: Entrance foyer and a multi-purpose tasting hall for events.
- Staff Amenities: Breakroom and dining lounge served by a catering distribution kitchenette, locker facilities, and restrooms.
За проекта
KEY HIGHLIGHTS
ARCHITECTURAL FINISHES: Reinforced concrete frame featuring exposed fair-faced concrete, exposed brick masonry, oil-treated natural exterior wood cladding, and high-performance Alumil glazing systems.
MICROCLIMATE CONTROL: Sub-grade basement positioning utilizing earth sheltering for optimal aging temperatures, wrapped in perimeter waterproofing and sub-surface drainage systems.
LANDSCAPE INTEGRATION: Landscaped roof elements, elevated pedestrian bridges, and seamless blending into the surrounding countryside.
STAFF CAPACITY:
- Permanent staff: 6 employees (manager, winemaker, agronomist, accountant, 2 operators)
- Seasonal staff: 20 workers during harvest season
