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PGI — Rhône-Alpes
Sweet, plump white bulbs from southern Drôme — traditional cultivation, Provençal brightness, subtle flavour.
Vegetable from Rhône-Alpes, PGI (IGP) since 2008.
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Garlic has long been cultivated in the Drôme: its growing was already described in detail in 1600 by the agronomist Olivier de Serres in his Théâtre d'Agriculture et Mesnage des Champs. The market in Valence regulated its price as early as 1793, and the foire aux Aulx de la Saint-Pierre in Crest has been held since the beginning of the 20th century. The decisive turning point came in the 1960s: researchers from INRA selected the Messidrôme and Thermidrôme varieties, still grown today, from the local 'Blanc de la Drôme' population — since then, the Drôme has supplied more than 85% of certified garlic seeds sold in France. Recognition as a PGI in 2008 formalised this agricultural know-how handed down from generation to generation.
The south-west of the Drôme — the lower Drôme valley and the plaine des Andrans — enjoys a distinctive climate: sustained sunshine and a dry, frequent mistral, which naturally dries the bulbs after harvest and aids traditional drying, on well-drained clay-limestone soils. These soil and climate conditions give Drôme garlic its distinctive profile: a white bulb, sometimes marked with a violet flame, with a slightly sweet flavour and a soft texture.
Two local varieties lie behind the recognition of the PGI: Messidrôme and Thermidrôme, resulting from a selection carried out by INRA in the 1960s from the 'Blanc de la Drôme' population. The specification explicitly provides that this list of varieties may be expanded with new varieties approved by an expert committee. Today, the Drôme sector grows six recognised varieties: Messidrôme, Thermidrôme, Messidor, Therador, Sabagold and Sabadrôme — each with its own qualities, some for fresh use, others for dried.
Appearance
White bulb, sometimes marked with a violet flame, large in size — regulatory minimum diameter of 45 mm
Aroma
Fresh, without harshness
Taste
Slightly sweet flavour of medium intensity, with a fleeting aftertaste — a 'pleasant impression' according to the PGI specification
Texture
Tender when cooked; plump cloves when fresh, dry and brittle once cured
sowing within the PGI geographical area, minimum density of 900 kg/ha, on clay-limestone soil (at least 10% clay).
manual or mechanical, triggered according to the bulb-to-leaf weight ratio and the drying of the foliage.
brushing, peeling (removal of the outermost skin) and grading according to the EEC marketing standard.
Fresh garlic: Marketed quickly after harvest (within 48 hours according to the PGI specification), tender and juicy cloves, very mild flavour; eaten in salads or lightly cooked.
Dry garlic: Dried for at least 21 days after lifting (the minimum period set by the specification), more concentrated flavour, better storage capacity; everyday culinary use.
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Fresh garlic: Eat raw in salads with olive oil, or lightly sautéed in butter with parsley.
Dry garlic: Base for aïoli, Provençal mayonnaise, Mediterranean and Asian cuisines.
Since: 2008
Area covered: 118 communes in south-western Drôme, spread across 13 cantons
Key requirements: List of authorised varieties, extendable upon approval by an expert committee; seed production, cultivation, harvesting, drying and preparation carried out within the PGI (IGP) area; natural drying or dynamic ventilation, aided by the mistral; no post-harvest treatment
The specification is held by the APAD (Association des Producteurs d'Ail de la Drôme), the defence and management organisation for the PGI, which notably unites the GIE L'Ail Drômois.
Economic Interest Grouping (GIE)
Association
SCEA
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Request a listingEconomic Interest Grouping (GIE)
GIE l'Ail Drômois describes itself as an Economic Interest Grouping (GIE) created in 1995 on the initiative of farmers specialising in garlic and shallot cultivation, in order to pool their efforts towards marketing and developing the sector. Today, the organisation brings together around 64 farms covering over 810 hectares in the Drôme valley, and boasts more than 50 years of cumulative experience among its growers. It produces autumn white and purple garlic, spring pink garlic, and shallots, certified under Agriculture Biologique, PGI (IGP) Ail de la Drôme, GLOBALG.A.P., Biopartenaire, Ecocert, and HACCP standards.
Based in Eurre (Drôme) on premises of over 1,600 m² featuring a packaging line, cold storage facilities, and dispatch bays, the organisation employs a team of 9 staff and exports its produce to more than 30 countries. It offers professionals garlic and shallot sets certified by the Service Officiel de Contrôle (SOC), as well as a range intended directly for consumption.
| Address | 1868 Rte des limites, 26400 Eurre, France |
| 04 75 25 10 18 | |
| aurelie.gasquet@aildromois.com | |
| aildromois.com | |
| Visits | By appointment |
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Part of the production is certified organic, since 2010. |
