Breed the best grapes….

To understand the soul of a terroir, it is first necessary to have surveyed it, in the freshness of the first hours that still hold the night in the hollow of the valleys. Depending on the season, you must have soaked the smells of wet earth, cut hay, 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 all around the winery, extend on hillsides with clay soils: the boulbone is this mixture of clay and sand on a limestone underlayer.

“An Oceanic Climate”

Here in Gascony, the climate is oceanic, but from mid-August, climate change takes place which plays an essential role in the maturation of white grapes. Indeed, the nights become cool while the days, under the effect of the famous Gascon summer that can last until the end of October, remain warm and often sunny. From this strong thermal amplitude between day and night, the development of aromatic precursors contained in the skin of grapes is born.

Grape varieties

Three grape varieties are grown on the Airial vineyard.
Two of them are Aboriginal; they were born in the Pyrenean foothills before spreading to a good part of Gascony: the big and the small manseng. Both mature late (October/November); their thick skin can dry out easily on their feet, allowing them to increase their acidity concentration instead of degrading it while increasing their natural grape sugar content.
The berries of the large manseg (7.5 ha) give dry white wine vinegars with characteristic freshness and citrus and fruit flavours (peach, apricot).
Those of the small manseng (7.5 ha) are mainly used for sweet wines. They produce wine vinegars with complex flavours that range from exotic fruits to fresh fruit from the region, from candied citrus zests to quince and honey, which are also found in balsamics.

The pinot noir (3 ha), which expresses itself perfectly in Burgundy, gives here vinegars of racy and elegant wines, with fruity aromas (cherry, blackberry, raspberry) sometimes spicy on youth, then oxidation will evolve it on notes of leather, undergrowth, mushroom, perfect to make great balsamic.

Cultural itinerary

The seasons follow the seasons. Each brings its work, its joys and its sorrows. Seasoning is, literally, appropriate to the season, lead the crops according to the seasons and according to the reason – what is called, precisely, reasoned agriculture that does not abuse plant protection products and lets the wild herbs run between the rows and around the plot .

Thus the fertilizers put in our vines are of organic origin, and even come in part from the horses of the estate. The use of plant protection products is prudent and thoughtful. The soils are worked annually one row out of two, the other row remains grassed, in order to preserve them and protect their microbial life.

The Airial domain is a closed-cycle farm, since all production stages follow the same chain, at the same harvest site.
This complete mastery of the vine to the marketing of the bottle makes it possible to best serve the traceability and quality of production.

“From the earth to the plate”, the same look, the same patience, the same requirement. That’s what makes all the difference.