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.