Grape vinegar

As the owner, the winemaker guarantees that the grapes used come exclusively from the vineyards of the property, grown in reasoned agriculture.

The local grape varieties, harvested late, give musts of extreme aromatic intensity, with beautiful concentrations of sugar.

Balsamic vinegars

The harvested grapes are pressed on the spot in the cellar and cooked immediately, before the alcoholic fermentation begins, and this for several days for an optimal concentration of the juices. The reduction of juices is in the order of 50 of the initial volume.

After a rest phase of more than a year in the large oak barrels where begins their concomitant double fermentation (alcoholic and acetic), the vinegars are ready to integrate the batteries of small futs in various wood essence. These batteries are located, on purpose, under the roof with tiles heated by the sun, for a very long aging that will concentrate them in dark nectars, rich, complex and tangy.

The different wood species

Cherry: softens, sugar, and transmits a delicate scent of stone fruit.
Chestnut: gives body and a dark color to balsamic.
Acacia: delivers powerful, slightly honeyed aromas
Oak: brings vanilla aromas, rounds, patinates and melts the whole.

Wine vinegars

Grape juices ferment naturally thanks to yeasts on the skin of fruit. This gives in the first place wine. Juices that have become wines are selected and put in oak barrels for a second fermentation called “acetic”: acetobacter bacteria degrade the alcohol present in acetic acid. The wines turn sour.

These vinegars are aged in barrels for many months. It is during this maturation that the vinegar refines and acquires all its aromas. The ageing in barrels reveals all the subtle and exquisite flavors of the fruit, resulting in natural products without preservatives.

“The Domaine de l’Airial develops its vinegars according to the so-called Orleans method, respecting a centuries-old tradition. They are identifiable by their grape varieties and by vintage.”