Wine Cellar in Toro (Zamora)

In Clide we have designed and executed the industrial project of the mechanical air conditioning installations for the Valbusenda Winery in Toro (Zamora).

The design is by Architect D. Leocadio Peláez Franco. It was inaugurated in December 2008 and occupies an area of ​​6,000 m2. It also has two floors, the ground floor has been reserved to perform the tasks of a winery, while from the top floor visitors can tour the facilities to learn about the process of winemaking, but without interfering in the work of the Operators of the company, so you can visit at any time of the year, even during the harvest campaign.


The facilities for wine production are equipped with the latest equipment and control technology, both in the barrel room and in the processing room, bottle room and shipping. It has 430 French and American oak barrels, with a maximum capacity of 750,000 liters and a maximum storage capacity of 400,000 liters.

Climatization: Installed systems


The cold and hot water production system has been realized with reversible cycle heat pump units, which supply 167 kW cold and heat unit incorporating inertia tank and hydraulic group.


A 4-pipe system has been designed to simultaneously produce cold at -8ºC and heat at 40ºC (these conditions can be modified by the user, depending on the season and processes that he wishes to carry out) that are kept constant in each impulse collector.


With this system, depending on the needs of the manufacturing processes during the year, it is possible to supply cold and heat most of the year, all cold or hot.

Fermentation Control and Stabilization


The must produced is incorporated into the double coil tanks, in which our air conditioning system controls the maximum fermentation temperature between 29ºC and 30ºC. At the end of the coil there is hot and cold water and, depending on the temperature setpoint, it opens the cold circuit or the heat circuit to make way for the coils.


The water circulates through a closed ring that acts as a secondary collector through which it is transported to the glycol water at -5ºC and 5ºC in the cold ring and 35ºC to 45ºC in the heat ring. The control is carried out with immersed temperature probe and 4 solenoid valves with sealed closure.


The water circulating in the secondary is pumped by double motor pumps incorporating a frequency inverter to maintain the maximum pressure of the distribution ring when they close or are not working with the tanks.

The control of the installation is of centralized type by computer with a screen that incorporates the graphics of the scheme of principle, reflecting all the tanks from which we will read its internal temperature, the water pumps, the inertia tank, the refrigeration units, etc.


From the computer screen the user can perform all the temperature control tasks that he needs to control the fermentation or stabilization processes and in each one different temperatures.

Casks, Bottling and Expedition

This system lasts all year round and attempts to maintain temperature and humidity conditions:

  • Casks Room: It is the most important room and in which two parameters are controlled, temperature and humidity that have to be maintained at 18ºC with 75% RH. In this area we will treat the ambient air with a weather conditioner, with free-cooling section, standard filter section, cold battery and heat battery, steam humidification section. This system of humidification we consider as more suitable and has the advantage of avoiding legionella and eliminates all types of bacteria from the water and finally the section of impulsion.

The air treated in the air conditioner is transported by a network of galvanized steel sheet ducts up to the long range nozzle terminal units. The return to ground level through integrated grids in the design of the room.
The control will be centralized allowing to act on the conditions and components of the air conditioner.


  • Room aging in bottles and Warehouse Storage of finished product: Its temperature conditions have to be maintained at 18ºC, without humidity control. The adopted system is identical to that of the barrel room without humidity control and the rest of its facilities and impulse elements are identical, due to the functionality and design of the winery as a whole.

  • Bottling room: Is the most standard room, consists of a low-profile conditioner without free-cooling with external air intake diffusion with rotational diffusers and its temperature control with the centralized management system acting on three-way valves in batteries of cold and hot water.

Offices and Lounges

For these zones and independently of the rest of the warehouse, a flexible system is adopted and with the possibility of consuming electrically what is demanded energetically, that is, we adopt the variable refrigerant system with inverter technology.


Evaporative units of false ceiling or cassettes seen according to architectural design of the areas.

Centralized Control

To control all the processes of fermentation, storage, bottling and dispatch, a centralized computer control system has been installed and monitored in all its processes, allowing real time to analyze and act on any part of the installation. It is open architecture and with great possibilities to expand reduce and update according to the evolution in the set of facilities present in the building.


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