Areni Vinicultural Center by Jacob Gulezian

Areni Vinicultural Center Archaeology and Vinification in Areni, Armenia Jacob Gulezian | Adviser: Simon Tickell Drexel University Architecture Thesis 2016 - 2017

Contents 4 • introduction 8 • 6000 years 10 • processes 12 • site 14 • design 16 • drawings 24 • sources

The

Problem

with ARCHAEOLOGY: the archaeological process of extraction from the ground is inherently disruptive; the removal of artifacts from place for study and display is destructive. with (Armenian wine) CULTURE: despite its 6,000 year history and richness, it is unknown and under-appreciated to most of the world. The

Question

How can architecture simultaneously facilitate the study and exhibition of cultural heritage, without dissociating it from place, while revitalizing it in a modern fashion to effect positive social and cultural change through education? Specifically, how will learning about the history and culture of wine help us to reconnect with both our ancestors, our earth and, to ultimately better understand ourselves? Can the shared needs of archaeology and wine production, an ancient history and an ancient place be brought together, to the modern world through architecture, grounded in tradition and meaning but soaring in ambition?

The

Project

A wine producing facility that goes beyond the associated functions of vinification and into the history of viniculture in Areni; laboratories for wine making as well as for archaeological study of artifacts, caves for wine aging as well as for storage and display of ancient vats, etc. Educating history, culture and place of a people through wine.

Introduction:

history and wine in southern Armenia

Artifacts discovered in the Areni-1 caves with traces of wine from 4,100 BCE include the oldest known leather shoe and a human brain. 6

he oldest wine making facility in the world was recently discovered in Areni, a small village in southern Armenia. Archaeologists dated the site to 4,100 BCE. The discovery created the need for a supporting facility to study, store and display the findings. It also sparked the idea that such a facility could act as a catalyst for economic growth in the region by continuing the tradition of wine production using modern techniques. The goals of this building would be manifold; it is intended to be a destination for locals, archaeologists, tourists and wine-enthusiasts alike. It is conceived as a functional building for small-scale wine production, as well as a research facility to assist archaeologists in their study, storage and display of ancient artifacts unearthed in the nearby Areni-1 caves, where the discovery was made. These caves, and the unique Areni Noir grapes grown in this

region offer an interesting foundation for a multi-layered building aspiring to revive wine production in the region, educate visitors about the process of vinification and the long history of it, while being an active research center. Armenia is a small, landlocked country of only 3 million people; 1 million reside in the capital city of Yerevan. Areni, a small village nestled in the Arpa valley with a population of about 2,000 near the closed border with Turkey. Armenia has a varied landscape of rolling hills, valleys and plains; Areni is no different. The isolation, high altitude and climate (3,250 feet, dry and hot) and unique terroir make for incomparable wines. This project aims address problems in archaeology, which inherently disrupts objects then dissociates them from place by shipping them many miles for study and display. The project also aspires to spark interest, support and recognition for wine culture in Armenia, which had been suppressed during Soviet rule, but is now burgeoning and to give it presence and optimism moving into the future while recalling and honoring the past.

The very nature of a building like this raises some interesting theoretical questions. In one of the oldest countries in the world, how can new and old exist simultaneously while reinforcing and strengthening one-another? With such a unique program of research, production and consumption, how might novel and unexpected programmatic adjacencies foster excitement and interest? How might the archaeological work inform present day production techniques and can the attention and capital from visitors help to support the work without challenging the authenticity of the village? How can contemporary thinking and design honor and reflect a rich architectural history while bringing a modern approach that is progressive without being alienating? If this building is to be truly successful it must reach people at a global scale, while also responding and serving those at the local level. How can one design a building to be world-wide in scope, but localized in tradition, for all user groups; residents, professionals and visitors? In addition to the key programmatic

elements needed for wine production, this building includes a restaurant, museum, and a retail wine store. The second main program is support spaces for the archaeological studies. This includes laboratories and storage. Visitors will take part in a tour of the wine production facilities, the caves where wine is being aged and where archaeological work is being done. The conceptual framework is based around the idea of procession from light to dark, vines to caves and back. â&#x20AC;˘

Areni-1 caves from the site, overlooking the Arpa river.

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Armenia a small, landlocked country in the Caucasus region

6000 years:

what makes Armenian wine different

Every wine has a story, every wine is unique;

but Armenian wine is special. Armenian wine can be differentiated from most other wines by three very important factors: the terroir, the grape and the process. Not only is the native Armenian grape varietals used to make the wine some of the oldest varieties known to man, especially adapted to grow

in the particular Armenian highlandâ&#x20AC;&#x2122;s oak barrels commonly used for aging. The environment and terroir, but is also clay Karas give the wine a rich body and an traditionally made using a unique process. earthy flavor. Karas are usually set into the ground to keep their internal temperature Unlike most European and American wines, constant. wines coming from the Caucus region are traditionally aged in large clay vessels The final factor is the Armenian climate and called Karas, instead of the more typical most importantly, the terroir.

Karasi seen through the years, from the excavation at the Areni-1 caves to displayed in contemporary wineries

erroir is the term used to describe the characteristics of the conditions in which grapes are grown for wine-making. Terroir concerns itself with everything from soil, weather, climate and other environmental factors that embed flavor into the grape. The southern Armenian climate is typically hot and dry. Summer highs can reach the mid nineties with little rain. Evenings are cooler with temperatures typically ranging from fifty to sixty degrees fahrenheit. Winters are much colder with highs in the low forties. Precipitation is most abundant in the spring, paired with warming temperatures that remain above the frost point, making for an ideal climate for the early stages of vine growing.

Grapes are grown at altitudes ranging from two thousand to five thousand seven hundred feet above sea level, which creates a high concentration of polyphenols and high acidity in the grapes. These qualities foster unique flavors and allowed for early wine making to take place dating back more than six thousand years to four thousand, one hundred BCE. â&#x20AC;˘

The varieties of grape grown in and around Areni are unique to this region and well adapted to the terroir. Some common Armenian grape varietals include Areni, Kakhet, Voskehat, Khatun Kharji, Movuz, and Sireni. Each has a different flavor profile, and some have multiple profiles depending on the weather that season. The soil, altitude and extreme difference between summer and winter temperatures are all specific climatic characteristics that enhance the grapes, making them more bold. Additionally, the soil is mosstly volcanic rock.

Process

of vinification or wine making

Growing + Harvesting

of grapes from the vines to be sorted and crushed into a must, or juice. It generally takes about three years for vines to mature to viable grape production. Vines can be active grape producers for over one hundred years.

Fermentation

occurs after the must is passed into stainless steel vats. With yeast, fermentation turns sugars in the juice into alcohol. This can take ten days to a month or more. The yeast and proteins are then filtered out.

Aging

occurs in either large stainless steel vats, oak barrels or in clay amphora called â&#x20AC;&#x2DC;karasâ&#x20AC;&#x2122; and can take six months to many years depending on the grape and the wine.

Bottling

occurs once the wine is sufficiently aged. the wine is then labeled and prepped for shipping.

Casing

and storage is then required before the wine is sent out for distribution. A case is typically 9 liters, or 12 bottles of wine.

Consumption

Process

of archaeology

Discovery

at archaeological sites is a slow and laborious task. Every inch must be meticulously recorded and documented since the act itself is inherently destructive and disruptive to the site.

Extraction

and repairs take place at a low-tech lab. Careful washing and cleaning of the artifacts is done under the watchful eyes of a conservationist or specialist.

Study

storage, and documentation of every aspect of the artifact then takes place. They are then sent to storage or prepared for display.

Display

of found artifacts is the best way to engage and educate the general public, a central goal of archaeology: educating and reconnecting people with their history and cultural heritage.

Concept

parallel processes

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Diagrams of the parallel processes that define the functional aspects of the building. Both are linear processes that cannot be reversed or recycled. However, the conceptual framework for the Areni Vinicultural Center was based on the idea of visitors experiencing these two processes in a loop that takes them from vineyard to cave and back. This conceptual journey was key to all design decisions made during the design process, from program layout to circulation form, and materiality. 11

Site

39.73°N, 45.20°E

Areni, Armenia Elevation: 3,248’ Population: 1,865

Design Process Unlike

Sun angles Summer: 74° Equinox: 50° Winter: 26°

vats

lab s

karas

3598' Ǧ 6"

Observation Deck

H40 & A

Harvest Reception

Cafe/ Shop

Lounge

Mess Hall Loading/Shed Restaurant

Sun angles Summer: 74° Equinox: 50° Winter: 26° residences/offices

the linear processes occurring within the vinicultural center, the design process is a cyclical one that relies on hand drawing and computer modeling. I used both to explore various elements of the building design and program layout, experimenting with bar configurations. Most importantly, it was during this stage that I turned the planar conceptual diagram into a sectional one that consolidated and stacked the four main programmatic elements instead of spreading them. This simplified the building form and intensified the conceptual experience.

Grounds Keeper

Room 4019 SF

HR 4457 SF

Simultaneously, during the design phase, I was looking at and drawing inspiration from the history of Armenian architecture and the dramatic Armenian landscape. This seeded a formal realization inspired by both the jagged peaks of Armeniaâ&#x20AC;&#x2122;s numerous mountain ranges and the stacked triangular geometries of its medieval churches. This inspiration manifested in the buildingâ&#x20AC;&#x2122;s defining architectural feature, its dramatic roof profile. This quickly evolved conceptually, as each peak was devised to contain and define each distinct stage in the wine-making process: harvest reception, fermentation, aging and bottling. â&#x20AC;˘

Process

of vinification or wine making

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Fermentation

Growing Aging + Harvesting Bottling

Fermentation Consumption

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Aging

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Bottling

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Consump

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Process

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Aging Bottling Growing + Harvesting

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Consumption Fermentation

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Consumption Fermentation

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View from approach road

View from lodge

PLANS

A R E N I ARMENIA 39°43’15”N 45°11’02”E

84’ 42’ 21’ 10.5’

Harve t Reception

Pump Room

Storage

Freezer

Shop

Fermentation

Storage / Archive

Ca Storage

Wine Production Ta Mechanical / Storage Aging

Lab

Kitchen

Bottling

Prep

Work hop

eum Cafe/ Re t. Wine ƥ

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0 (3610'-6")

-1 (3598'-0")

Wine Production

-2 (3586'-0")

-3 (3574'-0")

Sustainable strategies + Circulation

Welded steel tube columns OLJKW

Concrete retaining/ foundation walls Â&#x2021;Â&#x2039;Â?Â&#x2C6;Â&#x2018;Â&#x201D;Â&#x2026;Â&#x2021;Â&#x2020; Â&#x2026;Â&#x2018;Â?Â&#x2026;Â&#x201D;Â&#x2021;Â&#x2013;Â&#x2021; ĆŞÂ&#x2018;Â&#x2018;Â&#x201D;Â&#x2022; Moment connection Thin Film Photovoltaics Skylights

Summer: 74Â° Spring/ Autumn: 50Â°

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Structure

Lightweight pre-cast tufa concrete roof A

(Harvest) Reception

Prevalent winds

Tanks

5168SF

Winter: 26Â°

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Tasting C 426SF

Sustainability

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Kitchen 361SF

Cafe/ Rest. 1204SF

Passively conditioned space E

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The final design integrated a number of sustainable and structural strategies derived from discussions during the technical review, including water collection through the weathered steel slanted box columns and natural daylighting from skylights in the north peaks of the roof. The building also uses the thermal mass of the earth it is embedded into to help regulate the internal temperature, with assistance from geothermal wells. Twin layers of operable curtain wall panels make up both the east and west building facades. The panels are held by deep vertical mullions used both for structure and as a brise-soleil, blocking direct solar penetration. Opening the windows will allow the building to take advantage of the prevalent northeastern winds.

Construction + Materiality

Construction Insulated Concrete Sandwich Panel

Construction - Reclaiming Concrete

Cast in steel embed plates for mounting and construction

Cast 2nd layer of custom concrete around WWR

Site excavation Collect extracted tufa stone

Line foundation with rubble to relieve water pressure

Mix custom concrete using extracted tufa as aggregate Cast foundation + exterior walls at grade

Tilt-up into place WaterprooĆ¤ng membrane

Custom Lightweight Tufa Concrete Tufa

is a porous rock composed of calcium carbonate and formed by precipitation from water, e.g., around mineral springs.

Concrete

Layer of high R-value rigid insulation

is a mixture of paste and aggregates. The chemical process of hydration hardens the paste around fine and coarse aggregates giving the material its strength Concrete is typically composed of: 6% air 11% Portland Cement

Crushed and ground tufa from excavation could make up 67% of the material needed to make concrete on site.

Cast layer of tufa concrete around Welded Wire Reinforcement (WWR)

41% Gravel or Crushed Stone (Coarse Aggregate) 26% Sand (Fine Aggregate) 16% Water

Available in a wide range of colors, tufa mixed into the concrete gives the building warmth and an indelible connection to the site and to Areni.

Build formwork on site

The construction strategy was conceived as a way of using materials found on-site, honoring the past and striving towards the future. I propose re-using the tufa stone, common to almost all buildings in Armenia built before it became a Soviet state, which was extracted in the excavation process as the coarse and fine aggregate in light-weight insulated concrete sandwich panels. While a Soviet state, buildings were built mostly with concrete, so workers are familiar with the process, but this proposes a certain reclamation of concrete using the native stone. This will both lighten the concrete (as tufa is a very light, porous and airy stone) and give it a warmth and indelible connection to the land and to Areni. â&#x20AC;˘

Approach through the vineyard

Beginning the winery tour at the stainless Wine aging in Karasi in the heart of the building, Areni-1 Caves seen from the stairs as steel fermentation vats overlooked by a tasting room visitors descend towards the observation deck, event space and museum 22

West faĂ§ade

Vinicultural Center, perched opposite Areni-1 Caves

Gathering on the outdoor event space and observation deck

The museumâ&#x20AC;&#x2122;s cave-like space, carved from the living rock. Wine is aged in new Karasi alongside artifacts extracted from the Areni-1 Caves 23

Bibliography + Images • Wall, Rebecca. “History in a Glass: (Re) discovering Armenian Wine.” Smithsonian. com. Smithsonian Institution, 13 May 2016. Web. 2016. <http://www.smithsonianmag. com/travel/history-glass-rediscoveringarmenian-wine-180959095/?no-ist>.

•http://www.folklife.si.edu/talkstory/wpcontent/uploads/2016/05/winery.jpg •http://wowar menia.com/wp-content/ uploads/2009/04/100_2260.jpg • h t t p : / / w w w. f ly a r m e n i a . n e t / i m a g e s / Armenia/areni_virgin_church.jpg •http://www.folklife.si.edu/talkstory/wp• Problem Seeking, Fifth Edition, William M. content/uploads/2016/05/Areni_Cave.jpg Pena and Steven A. Parshall, John Wiley & •https://www.meteoblue.com/en/weather/ Sons, Inc., 2001 forecast/modelclimate/areni_armenia_174984 •Krzywinski, M. et al. Circos: an Information Aesthetic for Comparative Genomics. •https://www.zorahwines.com/blog/an-odeto-the-karas-2/

Observation & Tasting Wine Production & Lab Ƭ ƥ Terrace & Museum 3574' - 0"

Areni-1 Caves 3370'-0”

H40 & Arpa River 3320' - 0"

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Areni Vinicultural Center Archaeology and Vinification in Areni, Armenia