The first vines planted in Tunisia dates back to the Punic period. The Carthaginians built on this fine heritage and were the first to carry out scientific studies in oenology, as demonstrated by the "Treatise on agronomy and winegrowing" written by Magon in the eighth century BC.

Carthage, which was the bread basket of Europe, also became its wine cellar. This long-standing love affair between the Carthaginians and wine is being continued today by Les Vignerons de Carthage, whose great wines bring to mind Tunisia's fine sandy beaches, its charming oases and its magnificent landscapes.

During the ancient times, Magon was the worshipped Master of agronomy. Magon had certainly to take account of the climatic and geomorphologic characteristics of his country. For the farming methods followed by the Carthaginian vine growers, the treatise of Magon provides precious indications.

"Democrite and Magon recommend the Northern exposure because they think that the vines would be more fertile if oriented that way. However the wine they produce would not be the best".
The modern agronomists agree with Magon. According to him, it is necessary to dig pits and to fill them partly with stones in order to guarantee the roots the protection they need against water, winter cold and summer heat.

To strengthen the plant, the agronomist recommended manures and amendments. The grape marc mixed with manure was regarded as excellent manure, providing a convenient heat during the cold season and causing the new rootlets growth during the hot season. The "marc-manure" feeds the plant providing biogenic salts. In addition to other farming activities, the Carthaginian vine growers also used to practise "the baring".
Recipes based on raisin
Pick very ripe grapes up and take away the dry and damaged seeds. Dig it in the soil with a four feet distance in every direction from the forks and the stakes so that they can support reeds. The reeds will be put on the top of the installation. The grapes will be laid on them under the daily sun and covered the dew at night. Once dry, destem the grapes. Throw the berries in a pitcher in which will poured an excellent must that covers completely the fruits. At the sixth day, put this soaked fruits in a basket and press them. Pour very fresh must made from sundried grapes on the fruit skins and tread them. Then, press again and keep the wine in very well sealed vase in order to prevent the wine from being hard. Twenty or thirty days later, when it has stopped boiling, the vase will be emptied in other vases of which the lids will be immediately covered with plaster and then leather.

Wine recipe based on dried Muscat
Pick the healthy Muscat clusters up and take away the damaged berries. Hang the clusters on wooden sticks which should always be exposed to the sun. Destem the grapes when the berries are shriveled enough, throw them in a barrel and tread them. When we get a layer of fruits by treading them, this layer will be watered with old wine, tread again and water it with wine once more. This process is repeated a third time and then the grapes are left during five days. Finally, we will tread them again and press them in a basket.