Lucien Aviet / Caveau du Bacchus

The Aviet family have been quietly going about their business for generations. They were farmers for the local monks about 500 years ago and were one of the first in the area to bottle their own wine. Today 95% of their production is sold via cellar door with just 3% percent being exported. The family farm 6 Hectares of vines in the Commune of Montigny-Les-Arsures which is one of the 13 communes included in the Arbois AOP. They practice lutte rassonee farming (reasoned agriculture). In the winery, everything is done with precision and thought. Wild yeasts and large old oak are used for all their cuvees. The table wines are made ‘ouille’, where by the barrels are topped up as they look for purity of fruit. PWS