hu en

Eger, Gróf Buttler Winery 2009

The Gróf Buttler Winery is part of the justly famous Vine Region of Eger. It was founded in 1999 by the Bukolyi-family, and got its name after the historical person: Gróf Buttler. They started their plantation in the best terroirs of Eger in April 2000.

The two main lands they manage in the vine region have very different characteristics requiringvarious type of farming. Szarkás-tető (18 ha) consists of rhiolite tuff, which makes an excellent base for ripening the grapes. The mineral consistency of the soil reflects from the taste of the vine increasing its complexity.

The terroirs on Hill Nagy-Eged (also 18 ha) produce exceptional wines as well. The soil and weather conditions are all in favour of growing premium white (Viognier, Pinot Blanc, Chardonnay) and red grapes (Kadarka, Kékfrankos, Syrah, Merlot, Pinot Noir, Cabernet Franc, Cabernet Sauvignon).

The winery uses only traditional method for processing the grapes, but replaces two of the traditional elements with different techniques: instead of using grapevine containers they collect the grapes in plastic buckets so the fruit does not get damaged. For substituting the press they crush the grapes into tubes after removing the stems and leave them there for ripening. When it reaches the ideal consistency and alcohol level the wine is put into oak barrels.

Our task was the winery's complex modernization by preparing a preliminary design for its reconstruction and extension. The main goal was to create a modern and high functioning winery. In the main building in front of the old cellars both social and technological functions get modified, and the winery also gets an extension of two buildings. Inside of the model, the structural order and the sequence of the spaces follow the wine making process in both a vertical and horizontal sense. All the other functions serve as side functions for the system. The spaces got placed into two separate sections: one's placed on the upper part of the plot in a processing building under the ground level. The other one is the main building which is also underground and has a connection with the winery's cellar system. For approaching the buildings we established two separate routes, one for serving the processing building on the top and one that leads into the central building for public usage.

Péter Kis, Ákos Dobrányi, Tamás Romhányi, Judit Szász