The V’Asbos building was designed by architect Eylem Erdinç and engineer Ahmet Topbaş. Integrated with nature, the structure reflects a holistic architectural vision that brings engineering and design together in harmony. Its minimalist approach serves as the spatial expression of a production philosophy rooted in respect for nature. The building was conceived to exist as a natural extension of the land itself.
From the tasting area onward, the facility descends approximately 27 meters below ground level.
The primary intention behind this architectural approach is to preserve the natural texture of the land. Rather than appearing as an added mass, the structure is conceived as a form that settles into the earth itself.
This underground design also allows the building to benefit from the soil’s natural cooling effect, supporting climatic balance through passive and natural means.
The building’s climate control system has been designed entirely around a sustainability-driven approach.
Approximately 3 kilometers of underground air ducts carry the earth’s naturally stable cool temperature into the structure throughout the year.
In this way, the building operates through a system that uses technology not to dominate nature, but to emulate and preserve it.