In 1885, René Lavau, a French immigrant in Tunisia started a winery. His descendants soon became the most important wine producers in Tunisia.

In 1985, the winery was sold to Mr. Jean Boujnah, an esteemed entrepreneur and wine enthusiast. Through his company, la S.I.C.O.B., Mr. Boujnah was honored to perpetuate quality wine in Tunisia and maintain the Lavau family heritage to this day, gaining an important and respected place in the wine market.

Today, the winery has grown to four cellars in the north/north east region of Tunisia and produces dozens of different wines each year selecting the best grapes from local farmers and agriculturists. The traditional and artisanal hand-picked farming methods in Tunisia creates wines that are fresh and sustainable.

Blending the different varietals in our cellars make it possible to offer fresh, well-balanced and consistent wines year after year.

‘Le Poisson Wines’ and ‘La Vieille Cave’ are the first introduction of Tunisian wines packaged specifically for the US market.


The wine growing tradition in Tunisia dates back over 2000 years to the Carthaginian era. Though dormant for many centuries after the fall of the Roman empire, the vinification culture was resurrected by the French in the late 1800’s with a couple of grape varietals to blend into the French wines due to phylloxera which had ravaged Europe.

After the Tunisian independence (1956), more noble grape varietals were introduced to considerably enhance the quality of Tunisian wine.

Most terroirs are located in the historical Mornag, Utica and Tebourba regions in the North and North – East and benefit from temperate, sunny micro-climates with an average temperature under 20˚C and average rainfall of 250 – 500 mm per year. The terroirs are characterized into rocky hillside coastal soils or darker alluvial soils inland.

There are 7 AOC regions in Tunisia and the annual production averages around 400,000 hectoliters.