架构师提供的文本描述。莫埃特

Text description provided by the architects. 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

法布里斯·德霍切(Fabrice Dehoche)

选择的地点是Oiry，离Pernay只有几英里。它有一个鲜明的特征，那就是可以从Mo‘t的Saran教堂看到它。

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

时间表。

The schedule.

发酵室是一个大型工业项目的第一阶段，该项目还包括一座帐篷建筑、一个老化的地窖、一个下泄建筑、一个标签建筑和接待处。第二阶段的工作已经开始，整个场地定于2015年底完成。

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

法布里斯·德霍切(Fabrice Dehoche)

订约当局的要求

The requirements of the contracting authority

该品牌所规定的要求涵盖了各个方面：

The requirements specified by the brand covered various aspects:

设计：看到缸。

Design: Seeing the vats.

建筑：与宏伟的场地融合在一起。

Architecture: Blending in with a magnificent site.

社交：提供高质量的工作环境。

Social: Offering a high-quality working environment.

 © Fabrice Dehoche

法布里斯·德霍切(Fabrice Dehoche)

技术：无任何建筑限制的发酵室。

Technical: A Fermentation Room free of any construction constraints.

经济：把每一个阶段当作最后一个阶段来对待。

Economic: Approaching each stage as if it were the last.

 © Fabrice Dehoche

法布里斯·德霍切(Fabrice Dehoche)

我们的答复：

Our response:

a.看到缸：

a. Seeing the vats:

看到缸需要有一个大的玻璃表面。对我们来说，这是一个自相矛盾的想法，与我们最初想象的葡萄酒成熟的地方形成了鲜明对比。但由于水缸是不透明的和单独的温度控制，这并不构成问题。

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

法布里斯·德霍切(Fabrice Dehoche)

一次莫埃特

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

(弗雷德·劳雷斯)

采用结构有机硅玻璃，宽1.50m，高4.50m，可获得墙体的透光性。我们使用的是特制的超透明玻璃，因为我们不希望玻璃从透视图的重叠厚度中呈现出绿色的颜色，因为我们也有玻璃做的加强板。

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.

b.与宏伟的场地融合在一起：

b. Blending in with a magnificent site: 

莫埃特

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.

 © Fred Laures

(弗雷德·劳雷斯)

我们致力于从沙兰教堂看到这个网站。

We worked on the view of the site from the Château de Saran.

发酵室是藤蔓覆盖的山坡上流线型的延续，这些山坡是从沙兰山(Ch Teau De Saran)下来的。这个在人的高度上倾斜的平面提供了一个欢迎的视角。这种布局使我们能够使景观全景成为我们项目组成中最重要的要素。土方的定义和大小，以设置发酵室，以对抗各种可能的看法。路堤的最大高度与一楼对齐，即离地面约3米。这样做的效果就像发酵室的屋顶漂浮在水面上，这样就可以让人们看到风景。

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

朱利安·拉诺

c.提供高品质的工作环境：

c. Offering a high-quality working environment: 

为这个地区最负盛名的香槟酒之家工作会给你的工作带来意义。在一个高质量的空间里工作，从某种意义上说，这意味着，在某种意义上，得到对这项工作的认可。在发酵室的较低层，在人行道下面，所有的工作空间都是自然照明的。在上层，从一楼的人行道上，我们可以欣赏到风景的全景。

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

(弗雷德·劳雷斯)

d.无任何建筑限制的发酵室：

d. A Fermentation Room free of any construction constraints:

一开始，我们设想的是6000平方米的自由面积，因为我们不想限制在哪里放置增值税。这个想法后来变成了一种概念和审美欲望。其余的结构计算为：16根周边柱(每根相距15米)支撑一个梁网，其惯量从1米到2.5米不等。发酵室设于梁下一层11米处，面积6000平方米，长度120米，50m内无中间柱。釉面高4.50米。悬臂部分也是4.5米高。包埋高度为1.25cm。框架由1.50米的台阶来定义，它对应于玻璃、栏杆、地板覆盖、天花板照明等的节奏。

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, with no intermediate column within 50 m over a length of 120 m. 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.

e.接近每一个阶段，仿佛是最后一个阶段：

e. Approaching each stage as if it were the last:

我们制定了一个总体计划，它具有足够的通用性和灵活性，足以使整个时间表的不同部分错开。最初的想法是，计划的每一部分都要清楚地分开，以便在每个阶段都有一座完工的建筑。从沙兰和一般的网站，我们想给每个阶段它自己的，完成的外观。

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楼图

发酵室是构成场地整体棋盘的第一批棋子：地窖、下泄和标签。如果这个项目在这一点上不得不停止，发酵室将是独立的，完成的设计与现场在目前的交付阶段完美地融合在一起。

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.

建筑学.

Architecture.

我们利用了6000平方米的要求，没有承载点和愿望的缸是可见的，给这个项目令人印象深刻的力量。这股力量把发酵室变成了一个不寻常的地方，就像一个雄伟的内殿，完全打开了整个景观。我们建立了一种永恒的结构，其特点是强烈地参照米西亚建筑，遵循我们密切遵循的经典规则：基础是修饰的景观，身体是人的空间，是与天空相互作用的空间，在这里，结构被表达，允许地平线出现。

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

法布里斯·德霍切(Fabrice Dehoche)