Praise for slowness.

The project is the result of a long reflection, like the time it takes to leave the selected musts to reveal the product. The first production was launched in 2012. Extensive trials, based on local wines, tested on family and friends. The idea soon germinates to grow the vine and to vinify its own grapes, not to be limited to processing. If this guarantees the traceability of the product, the concept is very current and commendable, Cécile speaks more willingly of complete mastery, from the raw material to the finished product, from the ground to the plate. A form of rigour and stubbornness to scrupulously produce vinegar with desired taste qualities.

The winemaker takes the time. It takes patience to accompany these slow transformations, to correct sometimes the missteps, to magnify the finds. Months, years. But excellence is at this price. And we should not hesitate not to market a product that would not have reached it. We are at the opposite end of the spectrum from the homogenized production of industry products.

In this same quality research, Cécile guarantees its vinegars without added aroma, additives and preservatives (such as sulphites). The richness of the flavours can be explained more simply, or more naturally: beautiful fruit grown with care, know-how, research, and time, a lot of time.

“The craftsman takes the time.”

Quality and traceability.

The property enjoys this quality terroir. This is where the best grape clusters are selected to make choice vinegars. The whole process is done at the harvest site. The primary objective is to follow and master each step, from planting the vine to drawing the bottle. The vinegars are sold live property and/or offered to a clientele of gastronomy/restaurant professionals.

Like the wines and nearby Armagnacs, the vinegars of the Domaine de l’Airial are vintage. Coquetterie or artifice? No, no, no, no, no, no The benchmark is essential because it allows us to judge the evolution and aging of vinegar in relation to the climatic conditions of the harvest year. Indeed, the winemaker, subject to the seasonal cycles of his vine and the vagaries of the climate, perpetually composes and adapts to his environment. And if the score varies each year, the winemaker remains uncompromising on the production process, on the quality of his finished product and prefers to assume that a vintage is not or more available.