Is it known that “balsamic” derives from the word “balsam” which is a shrub whose juice calms the inflammations of the mucous membranes and especially those of the airways? This “balm” therefore has a softening, soothing and fragrant virtue. A “balsamic” atmosphere is that of an air full of perfumes that exhale from plants. These qualities can be found in balsamic vinegars.
In Lagraulet-du-Gers, a balsamic vinegar is produced in the middle of an 18-hectare vineyard where the grapes, precious wooden barrels and time are given the floor. The balsamic vinegars of the Domaine de l’Airial are guaranteed 100 natural, without caramel or other added dyes. They come from 100 of the grapes of our property.
Airial’s balsamic vinegars stand out for their delicate noses, their fine and complex taste. The work of extreme patience carried out by the winemaker gives an authentic product, without any additives. His ambition is to let the grapes speak in order to develop balsamics of great finesse and exceptional aromatic power. Their honeyed density, their dark color mark their originality.
They are raised in precious wooden barrels: cherry, acacia, chestnut and oak that will give the different balsamic fragrances, aromas that will make each of them unique and inimitable.

Balsamic is a product whose use is much wider than we think – from cooking to mixology which is the art of cocktails. Its originality is an invitation to culinary creativity. It allows you to sublimate every dish, from starters to desserts, meats, fish, vegetables and even cheeses. A few drops will be enough to offer a bouquet of beautiful aromatic sensations thanks to the explosion of flavors and the length in the mouth that are its own characteristic.

The four balsamics that are proposed each represent one season.