Grow the best grapes….

To feel the soul of a terroir, it is first necessary to survey it, in the freshness of the first hours, while the hills and valleys are still dark. Depending on the season, you can smell the earth, cut hay and the grape must in the presses.

Located in the heart of Gascony, in this terroir of the Ténarèze, the 18 hectares of vineyards of the Domaine, grouped around the winery, extend over the hillsides. Here the soil is composed of light “boulbène”, which is a mixture of sand, silt and clay on a lower layer of limestone.

“An Oceanic Climate”

Here in Gascony, the climate is oceanic, but from mid-August, the climate changes, which plays an essential role in the maturation of white grapes. Indeed, the nights become cooler while the days remain hot, under the effect of the famous Gascon “Indian” summer that can last until the end of October, alternating cool and hot temperatures. Due to this strong temperature difference between day and night, the aromatic process starts developing in the skin of the grapes.

Grape varieties

Three grape varieties are grown in the Airial vineyard.

Two types of grapes known as Gros et Petit Manseng are of local origin, born in the Pyrenean foothills before spreading to a good part of Gascony. Due to overmaturation in October and November, the thick skin dries out and allows the grape to gain some acidity, thus preventing any spoiling, while increasing the natural sugar content.

The berries of the Gros Manseg grape (7.5 ha) give dry white wine vinegars with features of freshness, citrus and fruit flavours such as peach and apricot.

The berries of Petit Manseng (7.5 ha) are mainly used for sweet wines. They produce wine vinegars with complex flavours that range from exotic fruits to fresh local fruit, from candied citrus fruit to quince and honey, which are also found in balsamic vinegars.

Pinot Noir (3 ha), which is the most famous grape variety in Burgundy, gives birth to elegant and racy vinegars, with fruity aromas of cherry, blackberry and raspberry. Sometimes spicy when young, the aromas will to give notes of leather, undergrowth, and mushroom, perfect for making great balsamic vinegars.

Cultural itinerary

Seasons follow seasons. Each brings its work, its joys and its sorrows. To season also means, literally speaking, to adapt to the season, by managing the crops according to the seasons and according to reason – reasoned agriculture based on modern and carefully considered growing methods which limit the treatment of the vines and let the wild herbs run between the rows and around the plot.

Thus the fertilizers spread on our soil are of organic origin, and even partly come from the horses of the estate. The use of plant protection products is cautious and thoughtful. The soil is worked annually one row out of two, the other row remains grassed, in order to preserve and protect microbial life.

The Airial domain is a farm based on circular economy, since all production stages are performed in the same place from the vine to the bottle by using a minimal amount of external inputs and recycling farm waste on site.
This complete mastery of the vine from the marketing launch to the bottle contributes to improving the traceability and quality of production.

Which naturally leads to our motto -“De la terre à l’assiette”, as it is the same look, the same patience and the same requirement that drive us every day. That’s what makes all the difference.