Tunisia

Wines have been made in Tunisia since ancient times, with production likely initiated by the Phoenicians around the Carthage area during Punic times (814-146 BC). However, winemaking was prohibited for nearly 1,000 years under Muslim rule, starting in the seventh century AD. Viticulture resumed after French colonization in 1881, and by the time Tunisia gained independence in 1955, a strong foundation for a wine industry had been established. At this point, two main wine designations were introduced: Vin Supérieur de Tunisie for table wines and Appellation Contrôlée Vin Muscat de Tunisie for Liqueur Muscat. While these early classifications did not specify origin controls, in 1957 the government implemented a more detailed classification system with four levels: Vins de Consommation Courante, Vins Supérieurs, Vins de Qualité Supérieure, and Appellation d'Origine Contrôlée. The best-known Tunisian wines are those made from the Muscat grape, ranging from the rich and sweet Vin de Muscat de Tunisie to the more delicate and dry Muscat de Kelibia.