This cluster of gabled buildings by Hungarian office Bord Architectural Studio provides new tasting rooms for a winery in Hungary’s Etyek-Buda region.

Bord Architectural Studio designed the complex for the Esterházy Etyeki Kúria Winery, which is located around 18 miles west of Budapest. The owners wanted to modernise their existing wine cellar and pressing house, as well as adding new reception areas for visitors.

Constructed directly above the old cellars, the new two-storey buildings fold around the existing pressing house and were designed with similar massing and proportions.

“Our guiding design principles included suiting the scale to the surrounding small traditional pressing houses,” architect Ildiko Pem told Dezeen.

The buildings features concrete walls and tiled rooftops, interspersed with large expanses of glazing and angled skylights.

“[We wanted to] apply natural materials and let sunshine into the depths of the winery,” added Pem.

A line of trees marks the entrance to the complex, beyond which a small courtyard leads visitors through to a wine shop, an exhibition area and a new wine-tasting room.

Floor-to-ceiling glazing allows views out across a new garden, as well as to the vineyards beyond.

Here’s a project description from Bord Architectural Studio:

Esterházy Etyeki Kúria Winery
By this year’s wine harvest the new building complex of the Hungarian Esterházy Etyeki Kúria Winery has opened its doors to the public. The new edifice with its spacious, state of the art plant and attractive wine tasting areas provides worthy space for the acknowledged winery due to the fresh design of the young Hungarian team, BORD Architectural Studio.

Esterházy Etyeki Kuria Winery is one of the leading wineries in the famous Hungarian wine region of Etyek. As a part of a complex development the owners of the winery commissioned BORD Architectural Studio to design a new, modern factory and visitors’ centre, which blends well with the special atmosphere of the region and has an iconic appearance.

The site is situated on the picturesque slope of Öreghegy, which is characterised by little, pretty pressing houses between the rows of grapes. Therefore the main concept of the design was to adjust the new building complex both to the unique manmade world and the amazing nature. The volume of the new complex integrating the existing cellar and pressing house reflects the characteristic scale of the surrounding buildings in a new interpretation. The new mass of the winery with the gable roofs on it, standing in line next to each other playfully, provides a contemporary character to the house.

The gate of the new building complex is marked by an emphatic line of trees crossing the access way of the hill. Parallel with the trees a little protected entrance bay welcomes the visitors in front of the building. The vestibule of the visitors’ centre, the wine shop and the open and sunny hall of wine tasting merge with the view deck and the vineyard which embraces the building contour. The landscape is always present.

The energetic external appearance is perceptible from inside as well. The rhythmical sequence of airy and narrow spaces with different heights and proportion provides an exciting experience for the visitors. Due to the carefully arranged huge glass surfaces, the long slot lights, the open tympanums and the relationship between the different areas, sunshine permeates the whole building.

Spaces for the public open views to the production process of the grapes, to the bottling house and to the depth of the cellar alike. As a result of playing with the light, the warmth of the sun that is essential to life is perceptible in the heart of the winery and in the fermentation areas as well.

The building is exemplary not only in using quality materials, in the design of details but it is also environmentally responsible since its heating and cooling are solved by renewable energy resources.

Preserving the deep cultural and social roots of the place and considering the high functional demands, the new centre of Esterházy Etyeki Kúria Winery still has an attractive, fresh appearance and hereby truly reflects the profession of the acknowledged winery.

Photography is by Tamas Bujnovszky.
found on dezeen.com
S.O.W part 41: Esterházy Etyeki Kúria Winery This cluster of gabled buildings by Hungarian office Bord Architectural Studio provides new tasting rooms for a winery in Hungary’s Etyek-Buda region.

Amarone della Valpolicella Domini Venenti

Amarone della Valpolicella Domini Venenti

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I tasted this dry Amarone last sunday while I was having dinner with My uncle, his children and a mutual friend accompanied by his lover. They deserve a much bigger introduction but this is a blog about wine and not a who is who page of my life. sorry guys.

The restaurant where we were eating is the best italian place in my neighbourhood although it has a french name (bar moustache) it…

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About Project
Order an ampersand letterpress Freaks Agency Australian Design Voice.
For their client Hither & Yon, the agency uses a different illustrator in the world to decline the wine label.

The colors were derived from the study of visual and gustatory believed.
Photo credits: Voice Design

Esperluette Freaks / Voice design About Project Order an ampersand letterpress Freaks Agency Australian Design Voice. For their client Hither & Yon, the agency uses a different illustrator in the world to decline the wine label.

top 10 decanters

Why pour a fine wine from a simple bottle, or simple decanter for that matter, when it can be poured from a mouth-blown work of art?

Wine figures

When it comes to wine decanters there are some truly inspiring, elegant and unusual designs to choose from.

We have trawled the internet to find some of the best with glassware giant Riedel, known for its imaginative mouth-blown glass designs, leading the pack.

 

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Spirit Works Distillery

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In Sonoma County wine country, Spirit Works Distilleryis laboring over something quite different to sip on. Dreaming of working with their hands, making a product that was authentic and sustainable, husband and wife team Timo and Ashby Marshall dedicated themselves to learning the craft of artisan…

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Wine and Dessert Pairing guide

Tags: dessert wine

I’ll see your Vintage Bordeaux and raise you a Glass from the Volcanic Vineyards

Las Gemelas...

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Lead image (c) PepeLuz

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(c) Lorenzo Tazzioli

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A true (hard) cider from locally grown and foraged apples in New York

It makes sense that Aaron Burr Cider is made at a small Sullivan County, New York homestead farm, built in the early 19th century—since cider itself is one of America’s most historic beverages, and the region’s often stark winter temperatures are perfect for making the brew. At the farm, pippin apple varietals (used specifically for cider, in the same way wine grapes are used only for wine) are grown on 200-year-old trees and met with other locally produced and foraged apples to produce a truly superior alcoholic cider. The husband and wife team behind Aaron Burr cider believes that as the descendants of early cider apples still exist in the wild, the beverage must continue to be made in the time-honored tradition. And, by returning to natural fermentation and using only wild yeasts, they’ve truly mastered something special.

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Founder Andy Brennan began making cider (as well as wine and beer) eight years ago, coinciding with a move from Brooklyn to Wurtsboro, NY—where he purchased a 100-acre farm that had been inhabited by the same family for 150 years. When he began to learn the finer details of cider production, he shifted his attention to the craft fully. “Cider producers have always tried to find the cheapest, easiest way for production, but the nuances of good cider are so incredible. It’s so much like wine in that way. There’s a market out there for people who will not cut corners in cider production, people who will really give it time,” he explains to CH. Brennan and his wife age their ciders for nine months, allowing sediment to sit and the alcohol to develop. They release their annual offerings each summer. As small as the company is, and with so much time put into the production, Aaron Burr Cider can be quite scarce—with only a few bottles lingering at restaurants and stores by the spring. This only adds value to the sweet liquid, which weighs in with a 7.6% alcohol content by volume.

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Brennan also maintains The Cidery blog, documenting his thoughts and experiences. With the resources of the land, a dedication to the historic craft and a revived interest in the drink, Aaron Burr Ciders are more than worth a try. The light yellow, lightly bubbling liquid represents the best of small batch, locally grown goodness.

This season will see seven different ciders on shelves. Each is differentiated by the location where the apples were foraged, not by the varieties of apples within. Aaron Burr Cider is available at Callicoon and Rock Hill Farmer’s Markets for $15 to $20 per bottle, or at various locations throughout New York.

Images courtesy of Polly Giragosian

by David Graver

found on Coolhunting
Aaron Burr Cider A true (hard) cider from locally grown and foraged apples in New York It makes sense that…

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pearlyyon

pearlyyon4

PYdesign

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Chateau Maucaillou  is a cru bourgeois premier in the municipality of Moulis

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The Miracle Machine has been revealed to be “just a piece of wood”
Entrepreneurs Philip James and Kevin Boyer, formerly of flash sales wine website Lot18, masterminded the PR stunt in order to raise awareness for the…

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Champagne has long been synonymous with quality and opulence having built up a reputation for luxury appeal.

champagne-trend-2English and other sparkling wines may be challenging the Champagne market, but Champagne still holds an undeniable allure attracting the rich and famous and ardent collectors alike.

While some brands produce magnums and jeroboams which sell for in excess of £30,000, here we have focused…

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