Domaine Plaisance Penavayre dates back to 1971 when Louis Penavayre decided to create his own cuvées. This family domain has now been taken over by Thibault Penavayre and it stretches across 26 hectares in the South-West of the country, not far from the small village of Vacquiers. The vineyard has been handed down from generation to generation, always working to protect the soil and biodiversity.
In the cellar as in the vineyard, the principles of organic and biodynamic farming are followed, resulting in the domain becoming certified organic in 2011. The vines are manually worked as much as possible, and vinification is carried out using minimum inputs. The plots are spread over two different areas, one to the north of Vacquiers and the other to the south. The characteristics of each type of soil have been carefully studied. Each plot is worked in a specific way to allow the terroir and the vines to express all their aromas freely, guaranteeing the production of pure, healthy cuvées.
Not only has the domain been a real driving force in restoring this South-Western appellation to its former glory, but it also continues to be a true representative of it today. The French wine magazine La Revue du Vin de France even goes so far as to say that the estate's wines "define what is a Fronton”.

Negret Pounjut is a very old grape variety from the Fronton region which is now almost extinct. The estate has been trying to bring back this grape variety over the last ten years by planting more vines on a plot rich in pebbles with a bedrock of siderite clay. Organically grown, the grapes are harvested by hand before being macerated for around 5 days in open barrels. Indigenous yeasts trigger fermentation and punching down is used to encourage extraction. The wine is then left to rest for 6 months in barrels before being bottled after light filtration but without fining.
The Negret Pounjut produces wines that are light in colour, low in alcohol and easy-to-drink, where fruit overrides structure. Light and juicy, it has a nose of strawberries and violets, followed by a fresh, delicious and perfectly quaffable palate. This red should be enjoyed well-chilled, as you would a rosé, at around 15°C. It would pair wonderfully with a cold meat platter.