由专筑网孙云鹏，vigo编译
来自事务所的描述：Moët & Chandon，是世界上著名的香槟酒窖，是当今在全球超过120个国家都出现过的酒窖。随着一年一年产量的增长，有必要扩大规模。Moët & Chandon的目标是赢得供应合同，增加生产和存储容量。
From the architect. Moët & Chandon, the world’s famous champagne house, is today present in more than 120 countries. With production growing year after year, it was necessary to expand capacity. Moët & Chandon’s goals are to win supply contracts and increase production and storage capacity.
© Fabrice Dehoche
基地
所选择的基地是Oiry，距离Epernay几英里。它具有 Château de Saran，Moët & Chandon著名房子留给贵宾的显着景观视野。新地块被称为“Montaigu”，它的名字正好与其上栖息了“Loge Montaigu”的山脉相反。
The site.
The chosen site is Oiry, a few miles from Épernay. It has the distinctive feature of being visible from the Château de Saran, Moët & Chandon’s prestigious house reserved for its VIP guests. The new site is called ‘Montaigu’, the name of the hillside just opposite on which perches the ‘Loge Montaigu’.
Ground Floor Plan/总平面图
时间计划
发酵室是在一个大型工业项目，其中包括，此外，一个储存的建筑，老化的地窖，一个发酵房，标记建设和接待区设计过程中的第一阶段。第二阶段的工作已经在进行之中，整个基地建设定于在2015年底完成。
The schedule.
The Fermentation Room is the first stage in a large-scale industrial project which includes, in addition, a tirage building, cellars for aging, a disgorging building, a labelling building and reception areas. Work on the second stage is already under way and the whole site is scheduled for completion at the end of 2015.
© Fabrice Dehoche
合约方要求
由品牌指定的要求，涵盖各个方面：
设计：Seeing the vats。
The requirements of the contracting authority
The requirements specified by the brand covered various aspects:
Design: Seeing the vats.
© Fabrice Dehoche
建筑：融合在宏伟的建筑基地中
社会：提供一个高质量的工作环境
Architecture: Blending in with a magnificent site.
Social: Offering a high-quality working environment.
© Fabrice Dehoche
技术：无任何建设制约因素的发酵室
经济：每个阶段都做到最好
Technical: A Fermentation Room free of any construction constraints.
Economic: Approaching each stage as if it were the last.
© Fabrice Dehoche
我们的应对：
A. 操作室的通透性
大面积的玻璃表面使得操作室通透。对我们来说，这是一个与我们之前葡萄成熟的形象的一个矛盾的想法。但由于大桶是不透明的且受单独温度控制，这并不构成问题。
Our response:
a. Seeing the vats:
Seeing the vats required having a large glazed surface. For us, this was a paradoxical idea which contrasted with our initial image of a place where wine matured. But since the vats are opaque and individually temperature-controlled, this does not pose a problem.
© Fabrice Dehoche
一旦Moët & Chandon批准了理念，所有我们所要做的就是拿出来使之有效的手段。12℃至19℃的不同温度下的变化保证为在66000立方米下梁这个巨大的空间的工作人员提供了舒适的工作环境。
Once Moët & Chandon approved the concept, all we had to do was come up with the means to make it possible. Comfortable working conditions for staff in this monumental space of 66 000 m3 under beams are ensured by a temperature which varies between 12°C and 19°C.
© Fred Laures
宽1.50米高4.50米的硅酮结构玻璃手段保证了墙壁的透明度。我们用已被特制的超透明玻璃，因为在我们已经拥有也由玻璃制成的加强筋的时候，我们不想在看到的角度方面玻璃带重叠出绿色。
The transparency of the walls is obtained by means of structural silicone glazing 1.50 m wide by 4.50 m high. We used extra-clear glass which has to be specially made, because we didn’t want the glass to take on a green colouring from the overlapping thicknesses seen in perspective, as we had stiffeners also made of glass.
© Fabrice Dehoche
B：融合在宏伟的建筑基地中：
Moët & Chandon铭记并尊重这一独特的风景线，而这儿的景色即将成为联合国教科文组织世界遗产。这不是一个在风景中新的工厂，而是一个通过其透明度和其清晰可见的构图线与环境相互作用的建筑物。
b. Blending in with a magnificent site:
Moët & Chandon is mindful of and attentive to the quality of this unique landscape, which is soon to become a UNESCO World Heritage site. It is not a new factory in the landscape, but a building which interacts with its surroundings through its transparency and its clearly visible lines of composition.
We worked on the view of the site from the Château de Saran.
© Fred Laures
我们处理的是Château de Saran的一处场景图。
发酵室是延续了藤蔓覆盖的山坡坡度而从城堡萨兰下来拥有流畅线条的房子。以人类的高度创造的斜面提供了一个温馨的视角。这种布局使我们能够使景观全景成为组成我们项目的最重要的元素。土方的定义和尺寸，以设定发酵房折抵各种可能的意见。塘坝的最大高度对准地面，即约3米的地面上。这样做使得它看起来好像发酵室的屋顶是浮动的，这样才能腾出景色景观效果。
We worked on the view of the site from the Château de Saran.
The Fermentation Room is a continuation of the flowing lines of the vine-covered hillsides which slope down from the Château de Saran. This inclined plane at human height offers a welcoming perspective. This layout has enabled us to make the panorama of the landscape the most important element of our project composition. The earthmoving is defined and sized in order to set the Fermentation Room off against the various possible views. The maximum height of the embankments is aligned with the ground floor, i.e. approximately 3 m above ground level. This has the effect of making it appear as though the roof of the Fermentation Room is floating, so as to free up the view over the landscape.
© Julien Lanoo
C：提供一个高质量的工作环境：
为最负盛名的香槟房子工作给人的工作带来了意义。工作在有价值的房子的高品质空间意味着，从某种意义上说，持续接受并且认可这项工作。在发酵室的较低水平，下方的人行道，所有的工作区都自然额亮起。在上层，从一楼的走道，我们享受的景观尽收眼底。
c. Offering a high-quality working environment:
Working for the region’s most prestigious champagne house gives meaning to one’s work. Working in a high-quality space worthy of that house means, in a sense, receiving ongoing recognition for that work. On the Fermentation Room’s lower level, beneath walkways, all the workspaces are naturally lit. On the upper level, from the walkways on the ground floor, we enjoy a panoramic view of the landscape.
© Fred Laures
D：无任何建设制约因素的发酵室：
首先，我们想象中的6000平方米的开敞空间，因为我们不希望限制在哪里放置大桶。当时的想法变成了一个概念和审美欲望。结构计算没有休息：16周列（相距每15米）支承梁的啮合惯性改变从1米至2.5米。发酵室被设置在一个梁下面11米的平面上。该玻璃面积4.50米高。悬臂部分也是4.50米高。檐部的高度为1.25厘米。该框架由1.50米的对应于窗玻璃，栏杆，地面覆盖物，天花板照明等的节奏定义的。
d. A Fermentation Room free of any construction constraints:
At the outset, we imagined a free area of 6 000 m2, because we didn’t want constraints on where to position the vats. The idea then became a conceptual and aesthetic desire. The structural calculations did the rest: 16 peripheral columns (each 15 m apart) supporting a mesh of beams with inertia varying from 1 m to 2.5 m. The Fermentation Room is set on one level 11 metres under beams, of 6 000 m2 surface area. The glazed area is 4.50 m high. The cantilevered part is also 4.50 m high. The height of the entablature is 1.25 cm. The frame is defined by a step of 1.50 m which corresponds to the rhythms of the glazing, railings, floor covering, ceiling lighting, etc.
© Fabrice Dehoche
E：走进每一个阶段，当作她是最后一个：
我们制定了一个拥有足够通用性和灵活性，允许惊人的总进度的不同部分的总体规划。最初的想法是为明确区分，以便有在每个阶段完成建筑计划的每个部分。从Château de Saran，并从该基地的一般情况下，我们想给每个阶段自己完成时的外观。
e. Approaching each stage as if it were the last:
We drew up a master plan which was sufficiently versatile and flexible to allow staggering of the different parts of the overall schedule. The initial idea was for each part of the plan to be clearly separated in order to have a finished building at each stage. From the Château de Saran and from the site in general, we wanted to give each stage its own, finished look.
-1 Floor Plan/-1层平面图
发酵室是第一批弥补了基地的的整体棋盘结构：塑胶薄膜，酒窖，发酵和标签。如果项目要被停止在这一阶段，发酵室将自立，成为当前阶段具有与基地完美融合在一起的成品设计。
The Fermentation Room is the first of the pieces which make up the overall chessboard of the site: tirage, cellars, disgorging and labelling. If the project ever had to be stopped at this point, the Fermentation Room would be self-standing, with a finished design that blended in flawlessly with the site at the current stage of delivery.
© Julien Lanoo
© Fabrice Dehoche
© Fabrice Dehoche
建筑
我们利用无承重结构的6000平方米空间，以及大桶可视化的要求，给这个项目令人印象深刻的力量。这种力量使发酵室成为一个特别的地方，像一个雄伟的教堂中殿，完全开放到景观中去。我们已经建立了一个永恒的结构，特点是参考密斯的建筑，与我们通过紧密地遵循的古典规则：这是修改后的景观的基石，这是人类一个空的空间和柱顶与天空交互的建筑设计，这里的结构被允许出现在地平线上。
Architecture.
We took advantage of the requirements of the 6 000 m2 with no load-bearing points and the desire for the vats to be visible, to give this project impressive force. That force turns the Fermentation Room into an extraordinary place, like a majestic nave, entirely open onto the landscape. We have built a timeless structure, marked by a strong reference to Miesian architecture, following classical rules which we have abided by closely: the cornerstone which is the modified landscape, the body which is an empty space for man and the entablature interacting with the sky, where the structure is expressed allowing the horizon to appear.
© Fabrice Dehoche
© Fabrice Dehoche
© Fabrice Dehoche
© Fabrice Dehoche
© Fabrice Dehoche
© Fabrice Dehoche
© Fred Laures
© Julien Lanoo
© Julien Lanoo
© Julien Lanoo
© Julien Lanoo
-2 Floor Plan/-2层平面图
Roof Plan/顶层平面图
Elevation/立面图
Elevation/立面图
Elevation/立面图
Section/剖面图
Section/剖面图
Section/剖面图
Detail/细节
Detail/细节
Detail/细节
© Fabrice Dehoche
建筑师：: Giovanni PACE Architecte
地点：法国，Oiry
工程：GNAT INGENIERIE，CICAL Process
面积：6000.0平方米
项目年份：2012
摄影：Julien Lanoo, Fabrice Dehoche, Fred Laures
Architects: Giovanni PACE Architecte
Location: Oiry, France
Engineering: GNAT Ingenierie, Cical Process
Area: 6000.0 sqm
Project Year: 2012
Photographs: Julien Lanoo, Fabrice Dehoche, Fred Laures
出处：本文译自www.archdaily.com/，转载请注明出处。
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