A typical Gascony house, its six picturesque palm trees, and the winery, all of ochre and clad stones. It is precisely in this cellar that Cécile, the owner harvesting the vintage vinegars of the Arial estate.
At Bourda, there is no time requirement, no notion of yield per hour or per hectare. Cécile allows herself all the more to harness her two passions. Horses and vines.
18 dedicated hectares, planted mainly from Petit and Gros Manseng
EXPLORE
The floor of the winery reserved for the breeding of balsamics
EXPLORE
From artisanal vinegars that require 3 years or more of barrel farming, to knowingly chosen wood species.
EXPLORE
Guaranteed vinegars with no added flavour, additives and preservatives.
EXPLORE
The vinegars of white and red wines, all vintage, are raised in traditional barrels. Discover the years 2016 and 2013 freshly bottled!
The L’Airial Estate is certified as “High Environmental Value” (HVE). Three letters that administratively validate Cecile’s preliminary choices, land choices and falling under (common) sense: preservation of biodiversity, adaptation of plant protection strategies, management of organic fertilizers. Practices that respect an environment that is dear to him.
