Lucien Le Moine

The Lucien Le Moine company was created in 1999 by Mounir Saouma and his wife Rotem in Beaune. Both of Lebanese origin with educational and work experience in France, they chose, given their deep affinities, to found their maison de négoce in Burgundy.

Having worked and studied in Burgundy for many years, they have had the opportunity to forge relationships with numerous producers in the region. This has enabled Mounir and Rotem Saouma to develop useful relationships and create a dense network of suppliers from whom they purchase a selection of important Premier and Grand Cru wines.

Every year, Mounir and Rotem Saouma go in search of the best appellations and then decide only after pressing - once they have tasted them - which crus to purchase.

Mounir and Rotem Saouma then dedicate themselves, in their cellar in Beaune, to maturing the selected wines on fine lees, postponing malolactic fermentations to the summer months and avoiding clarification and filtration. By working in such an artisanal manner, Mounir and Rotem Saouma are able to indulge in and bring out the typical peculiarities of each wine and each vintage produced.

The Lucien Le Moine company was created in 1999 by Mounir Saouma and his wife Rotem in Beaune. Both of Lebanese origin with educational and work experience in France, they chose, given their deep affinities, to found their maison de négoce in Burgundy.

Having worked and studied in Burgundy for many years, they have had the opportunity to forge relationships with numerous producers in the region. This has enabled Mounir and Rotem Saouma to develop useful relationships and create a dense network of suppliers from whom they purchase a selection of important Premier and Grand Cru wines.

Every year, Mounir and Rotem Saouma go in search of the best appellations and then decide only after pressing - once they have tasted them - which crus to purchase.

Mounir and Rotem Saouma then dedicate themselves, in their cellar in Beaune, to maturing the selected wines on fine lees, postponing malolactic fermentations to the summer months and avoiding clarification and filtration. By working in such an artisanal manner, Mounir and Rotem Saouma are able to indulge in and bring out the typical peculiarities of each wine and each vintage produced.

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