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”.

Serr Da Beg, is a phrase from Brittany that translates to “be quiet”, is a natural Négrette wine which is vinified without the addition of sulphur. This domain is striving to bring out the very best in the Négrette grape variety. The grapes come from vines planted on the highest terrace in Tarn, at an altitude of around 200 metres, on alluvial soils made up of pebbles, gravel and silt. The grapes are grown organically and hand-harvested at optimum ripeness before being carefully sorted.
In the cellar, they follow the principle “laisser faire” which means “to leave alone”. The wine is input-free as only indigenous yeasts are used, with the grapes being eventually aged in concrete vats without sulphur, allowing this variety to express the breadth of its terroir naturally. The result? An exceptionally fresh cuvée in which the Négrette grapes unveil a floral, toasted nose bursting with red fruits. Indulgent, juicy and well-structured, it has a wonderfully peppery finish. We recommend serving it with the traditional Basque dish veal axoa or a delicious duck confit.