The project aimed to reactivate the former “Mosterei” as a contemporary cidery, capable of processing fruit sourced from surrounding orchards, silvapastures, and agroforestry systems, as envisioned during the research phase. The intention was to re-establish the Linthal cidery as a central figure in the revival of a once-thriving, now largely forgotten, regional agricultural tradition.
Upon first inspection, the architecture of the building strongly evokes the appearance of a sacred structure. The tower and expansive roof in particular create a spatial division reminiscent of a nave and transept, reinforcing this impression.
A key feature of the new cidery is the garden located behind the main building. Historically, this area housed a fruit orchard over 70 years ago. The reimagined "Mostereigarten" draws inspiration from the Hortus Conclusus and traditional monastic gardens, reflecting the initial architectural reading of the cidery as a place of identity and symbolic significance within the context of agricultural production. Like the monastery gardens, it functions as a site of experimentation, with various soil types and species of apples, pears, and other fruit trees. With the yields from the adjacent orangery and herb garden, the fruits are supplemented with products like apricots, cranberries or rhubarb in order to create new products and flavors. Selected varieties from this “laboratory” are then propagated in the nursery and distributed regionally. A new pavilion replaces the former garage and serves as a venue for public tastings, gatherings, and garden-related activities.
The original structure consists of two distinct sections: a former cow stable and an annex constructed a century ago for the original Mosterei. The stable now houses the Production Hall, where fruit is processed and pressed. The annex contains the bottling area, where the juice is packaged into bottles or bags.
The Production Hall’s spatial concept is inspired by the traditional layout of tithe barns, historically used for storing agricultural levies owed to the church. To accommodate the cidery’s modern machinery—such as the two-belt press and the washing-and-grinding system—ceiling structures have been removed and internal walls replaced with supporting columns, creating a more open and functional interior.
In compliance with cantonal food sanitation regulations, the production areas are designed to ensure hygiene and control. As the existing outer shell of the former stable is permeable, glass boxes in the interior are erected at the points, where fruit is exposed to the environment in order to keep the surroundings clean and protected.
