An advanced winemaking technology was integrated into a set of brick buildings that evoked the traditional image of Catalan wine cooperatives. Chandon wanted to experiment with a building where the production, bottling, and aging of cava would occur at the same level. To achieve this, we collaborated to find a vineyard plot with a slope that would allow part of the complex (the cava) to be buried, while leaving exposed and well-lit areas for those processes that didn’t require darkness or a stable temperature (pressing, bottling, and administration). The cava featured a double ceiling through which air conditioning could circulate, ensuring the constant temperature recommended for Champagne production. Above this double ceiling, we created a pond whose thermal inertia helped support this goal. The agricultural complex was organized along the axis that, starting from the old farmhouse, ran through the tree-lined access, the courtyard, the pond, and the visitor’s restaurant. The project to produce cava using Moët Chandon methods did not achieve the expected success, and our building was eventually sold to a powerful Catalan cava producer.