Nestled in the heart of the Douro Valley, the Menin Wine Company (MWC) winery, established in 2021, represents a thoughtful integration of modern winemaking technology with the region’s unique topography and landscape. Situated in Gouvinhas, the winery was strategically placed close to an existing housing complex at Quinta, making use of the surrounding natural features to minimize its environmental footprint while optimizing the winemaking process.
The design of the winery takes full advantage of gravity flow, an essential principle in traditional winemaking, to transport wine seamlessly through various stages of production. The grape reception area is located at the highest point of the property, while the finished wine flows naturally to lower levels, facilitating a smooth transition from fermentation to storage.
In order to blend harmoniously with the surrounding landscape, the building’s design sought to reduce its visual impact. Three of the four façades are intentionally buried underground, using the natural terrain to provide thermal insulation for wine aging. This underground design minimizes the winery’s visibility from the valley, with only the first floor and reception area partially rising above the landscape. This approach ensures that the structure does not disrupt the scenic beauty of the Douro region, known for its terraced vineyards and dramatic hillsides.
The architectural materials were carefully selected to complement the natural surroundings. The façade features concrete with a pigment reminiscent of wine lees and autumn vineyard leaves, harmonizing with the region’s characteristic schist stone masonry. Wood, an integral material in winemaking, is also prominently used in the design, adding warmth and texture to the structure.
MWC’s winery is dedicated exclusively to processing grapes grown on-site, and the building is organized into three primary sections: grape reception, winemaking, and barrel storage. Additional spaces include staff facilities, a tasting room, and laboratory. The production flow begins at the reception area, where grapes are received, before moving through the winemaking area, which houses the wine presses and fermentation vats. The final stages of production take place in the lower levels, where the wine is aged in wooden barrels, including both table wine and Port wine varieties.
The winery’s layout is designed to maximize efficiency, with a central staircase connecting the various levels and optimizing circulation between key areas. This streamlined approach not only improves operational flow but also enhances the overall functionality of the space.
Incorporating both sustainability and innovation, the MWC winery serves as a testament to the region’s commitment to preserving its landscape while embracing modern winemaking practices.
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