Lucien Aviet & Fils
リュシアン・アヴィエ・エ・フィス
Legendary Arbois estate and one of Jura's foremost Trousseau and Poulsard specialists.
Founded in 1960 in Montigny-lès-Arsures, just above the village of Arbois, Domaine Lucien Aviet & Fils — better known as Le Caveau de Bacchus — is one of the Jura's most iconic and historic estates. Lucien Aviet, affectionately nicknamed "Bacchus," was a contemporary and friend of Pierre Overnoy and made his name as one of the region's foremost specialists in Trousseau, while also producing benchmark Poulsard (Ploussard) from old, low-yielding vines. The 5-6 hectare estate is planted roughly half to red varieties (Trousseau, Poulsard) and half to white (Savagnin, Melon à Queue Rouge), farmed with minimal intervention. Grapes are hand-harvested, fermented spontaneously with indigenous yeasts, and aged in old oak foudres; wines are typically unfined, unfiltered, and bottled with the estate's signature wax seal. Lucien Aviet passed away in May 2021, and the domaine is now run by his son Vincent, joined by grandson Maxence, marking a third generation dedicated to preserving the estate's traditional, terroir-driven style within the Arbois appellation.
www.aviet-lucien-caveau-de-bacchus.fr/ ↗Cuvées
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Who Is This For?
For collectors and enthusiasts seeking authentic, terroir-driven Jura reds and whites made with traditional, minimal-intervention methods — especially fans of Trousseau and Poulsard.
Frequently Asked Questions
- What is Lucien Aviet & Fils (Caveau de Bacchus) best known for?
- The estate is best known for its benchmark Trousseau and Poulsard from old vines in Montigny-lès-Arsures, part of the Arbois appellation, made with indigenous yeasts and aged in old foudres.
- Who runs the domaine today?
- Founder Lucien Aviet passed away in May 2021. His son Vincent Aviet now runs the estate, joined by his grandson Maxence, representing the third generation.
- Why is the estate also called Caveau de Bacchus?
- Lucien Aviet was nicknamed "Bacchus" by friends and colleagues, and the name of his cellar, Le Caveau de Bacchus, became synonymous with the domaine.
- What winemaking philosophy does the estate follow?
- Grapes are hand-harvested and vinified with spontaneous fermentation using indigenous yeasts, minimal sulphur, and aging in old oak foudres, with most wines bottled unfined and unfiltered.
- Do their wines pair well with Japanese cuisine?
- Yes. The elegant, low-tannin Poulsard pairs beautifully with grilled white fish and yakitori, while the more structured Trousseau suits simmered dishes and grilled duck.