Portfolio ~ Jessica Cansian

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PROFILEABOUT

LANGUAGES

“Those who create are reborn everyday” Jaime Lerner

These few words instigate the essence of creativity that fuels the human mind.With curiosity, keen observation, optimsm and as an eternal dreamer I strive to ma-terialize the best that my imagination can offer. With a fresh young style, creative and driv-en to detail I have gained experience in var-ious niches of architecture, construction and interior design. Graduated at the Universidade do Vale do Rio dos Sinos, with honours and nominat-ed for the national prize of Brazil`s young architects: Opera Prima.

Portuguese (Native) English (Upper Intermediate)

Spanish (Basic)

Date of Birth: 19/03/1990Nationality: Brazilian

Degree: BA Architecture and Urbanism E-mail: [email protected]

T: 07392978443

CONCEPTWine production is a collaboration with nature, a dialogue of natural elements and human imagination, a link between terroir and technique. “The wine is made with fruits of the earth and its main character-istics are conferred by the nature of the place.” LANDSCAPE ARCHITECTURE brings design with deep meanings. Through it, it values the preciousness of the place which, like the wine, is highlighted as a rare gem of nature. WINE ARCHITECTURE sees and rests on the spatial experience, covering not only productive activity, and yes, all the connotations that it can evoke.

ANTONIO DIAS WINERY

UNIVERSITY: UNISINOSLOCATION: ALTO URUGUAI, RS

YEAR: 2014

PROJECT OVERVIEWWe know that industrial architecture is often

directed strictly to functional requirements, but in some cases the association with an elaborate product evokes sensations. This

paper aims to address the architecture related to winemaking. The wine, throughout its pro-

duction chain, requires art and knowledge. Its design in all its manufacturing stages, must always obey to proper procedures. However,

we can not help but associate it with pleasure and the celebrity of its consumption, using

materials and voluptuous shapes reminiscent of the experience of its tasting, with affable

and sensitive areas.

PROJECT STRATEGIES The project consists of the set of 02 main volumes. The base is the supporting volume where the winery Antonio Dias operates, within it lie the functional sector, emporium, tasting room, gazebo and living spaces for landscape contemplation of the hills. In order to bring the visitors closer to terroir and technique, the higher volume sought to expose the interior with the landscape, along with atriums and external circulations. On the ground floor is the technology and industry block, focused on academic audience in the region, which has professional tasting rooms, laboratory, classrooms and multipurpose auditori- um. Upstairs are the restaurant and event space. The set also includes a space for the association of wine producers in the Alto Uruguay. On the roof the shape of an inclined wing holds the solar collectors and rain- fall harvesting systems.

SUSTAINABILITYThe Antonio Dias winery is designed to con-

sume as little energy as possible and reduce CO2 emissions. Initial studies on ecological

architecture and specific applications applied to the project:

- ENVIRONMENTAL INSERTION: The building was inserted on site respecting the natural

topography, the planting of existing vines, minimizing earthworks and

overall disturbance to the site.- SIMPLIFIED AND RATIONAL: Modular

design allows the use of standard elements, no breaks and losses for complicated shapes,

seeking a leaner construction process.- RATIONAL WATER USAGE: The rainwater

harvesting systems reduce the need to use piped water for activities that do not

include human consumption.- USE OF LOCAL MATERIALS AND LOW

ENERGY OUTPUT: The winery’s walls are made of basalt stone extracted from the land

itself. Ecological brise soleils were adopted as exterior cladding, made from the reuse of

discarded oak barrel staves.- SOLAR POWERED WATER HEATING:

A modular system of solar panels installed on the metal cover, facing the north.

- NATURAL LIGHTING AND VENTILATION: The building`s Technological Center and Restaurant have large openings and linear balconies parallel to the construction and advances in coverage for shading and thermal comfort.- THERMAL INERTIA: To ensure constant temperature of the building and reduce heat transfer, material of great thermal inertia were used: The winery’s walls are designed in ba-salt stone, covered with corten steel still hav-ing a layer of air between the two materials.- PASSIVE EVAPORATIVE COOLING: Techni-cal advantage was taken up out of the exist-ing lake to implement a vent pipe in which the air is cooled and forwarded by the under-ground to the areas of fermentation and wine storage. Through vents in the floor, cold air enters the building assisting in cooling of the fermentation tanks. The input of cold air caus-es the hot air mass to be expelled through openings in the north facade. The predomi-nant wind forces of the location create nega-tive pressure on the north facade, increasing the efficiency of the passive system.

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ÓCIO HOUSE

COMPANY: MADERLOCATION: GRAVATAÍ, RS

YEAR: 2014

INFORMATIONLand area: 1,462 m²Constructed area: 405 m²Start of construction: 2015

Team: Leonardo Mader, Jéssica Cansian, Thomás Seibt, PaulaMotta, Andrew Thies, Leandro Michelena, Bernardo Medeiros and Rafael Tesser.

ABOUTA contemplative house that provides greater

integration and respect of man with nature. The internal spaces dialogue with the land-scape. Sustainable solutions such as solar heating panels, rainwater harvesting, green

roof, electric car charging station, natural ma-terials, vegetable gardens and orchards, are

used. Access, an indoor garden and a tear in the roof invite the visitor to the social area.

MADER 2015 | All rights reserved.

BMR HOUSE

COMPANY: MADERLOCATION: SÃO LEOPOLDO, RSYEAR: 2014 | 2015

INFORMATIONFinal Design: 2014Construction Year: 2015Team: Leonardo Mader, Jéssica Cansian, Paula Karro, Juliana Schnor, Bernardo Medeiros, Kalane Schivitz, Rafael Tesser, Pedro Camara, Carolina Castro and Nikola Merazzi

ABOUTPure lines in provocative move-

ments. It is a sophisticated rustic house in concrete, steel and wood. The project brings the weather, the

light and the landscape into the house through the large openings,

expanding the sense of freedom.

MADER 2015 | All rights reserved.

HANKO TEMAKI

COMPANY: SCENOLOCATION: PORTO ALEGRE, RS YEAR: 2014

INFORMATIONFinal Design: 2014

Construction: 2014Total Area: 62,00 m²

Project Team: Reinaldo Forte and Jessica Cansian

ABOUTThe minimalistic touch embedded between light and dark elements and oriental sym-bols reveal the japanese culture ambience of the Hanko restaurant. The establishment opened in March 2014 at the PUCRS campus, showing a cozy and intimistic space where lighting and selected wood pieces outline the experience of dining japanese cusine. The joinery work is the soul of the project, it is ev-erywhere, on the wall, counter, sushi bar and many other stripe-like elements.

SCENO 2015 | All rights reserved.

BRASCO MARKET

COMPANY: SCENOLOCATION: PORTO ALEGRE, RSYEAR: 2014

INFORMATIONFinal Design: 2013-2014

Construction: 2014-2015Total Area: 170,00 m²

Project Team: Reinaldo Forte, Jessica Cansian, Paola Escuder, Luciana Tissot

and Robert Shafer

ABOUTInaugurated in April in the Viva Open Mall,

Porto Alegre`s new open-roof shopping mall, the second shop of the Brasco franchise is

already a tremendous success. It has an in-novative concept that brings the countryside

market to the city with all the best of the brands amneties to its loyal clients.

Ideal for the busy urban citizen that wants to consume healthy goods in a friendly

environment. The project uses architectural elements that stand-out and give a slightly

industrial atmosphere.

The use of natural pinus wood, raw metal, brute concrete floor, industrial metal cladding and distinct lighting are all worth mentioning in this interior design. An ancient Romiseta vehicle was renovated and placed as an exotic fruit and vegetable display shelf, wich became the show-stopper of the shop. Street market roof covers and lots of yellow add a touch of joy to the ambience.


MIX NATURALHEALTH DELIVERY

COMPANY: SCENOLOCATION: PORTO ALEGRE, RS

YEAR: 2015



Project Team: Reinaldo Forte, Jessica Cansian and Gabriele Morgan

ABOUTThe healthy delivery that turned into a phys-ical shop. Vibrant and intimistic atmosphere with a distinct approach on customer service, Mix Natural holds the flag for healthy lifestyle people that are always on the rush but do not measure efforts to maintain a healthy diet during the rush of day to day life.The refurbishment project took advantage of the existing operational layout. The main idea was to engage the existing structure and add elements that would transform the ambience, giving it a healthy vibe. Solid wood pergolas, coloured joinery, vertical gardens and visual elements and signs that add a touch of humor are the main highlights of this project.


PHORBISMALL

COMPANY: SCENOLOCATION: PORTO ALEGRE, RSYEAR: 2015

INFORMATION ABOUTFinal Design: 2015


Project Team: Reinaldo Forte and Jessica Cansian

Refurbishment project for the Mãe de Deus Center Hospital’s Mall. For this concept, a contemplative space with multiuse fea-tures was embraced. The architectural language is contemporary with its pure vol-umes, design features and neutral colour pallet. A multipurpose space that embraces the sobriety of a hospital environment with-out giving up the use of high-end materials that enhance sight of the new commercial spaces. The ABS Mall is made of a mix of ground level stores, cafes and a restaurant, providing a pleasant and welcoming ambi-ence for the hospital’s patients.


BEER SHOPCONCEPT STORE

COMPANY: JESSICA CANSIAN INTERIOR DESIGN

LOCATION: IGREJINHA, RS



Project Team: Jessica Cansian

ABOUTThis project was fully developed, coordinat-ed and supervised during construction, all in a very short timescale just over one month.The concept store, located in a pre-exist-ing retail structure was designed to deliver a new leisure option for the booming sur-roundings. With a thematic based on Brazil’s finest craft beers such as Eisenbahn, Baden Baden and Devassa, the space provides bev-erage lovers with a personalized and invit-ing atmoshpere to enjoy their favourite drink.Working with a team of regional suppli-ers it was possible to achieve the tight deadline on time and under budget.

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Portfolio ~ Jessica Cansian