Chardonnay

Amica Luna came out of a place of respect for the land and the passion to capture a moment in time. It is a result of years of passion, study, and dedication to create a chardonnay that best expresses a sense of terroir. We are convinced that the Willamette Valley, with the cold Van Duzer winds and the marine sedimentary/volcanic soils, make for some of the best regions in the world to make Chardonnay.

Small Batch

As an exclusively Chardonnay project, Amica Luna has the potential for precision-like focus. We take special care to select the sites that best express Chardonnays potential. Each fermentation is done in barrel to fully integrate barrel and fruit flavors. Sulfur isn’t added until after Malo-lactic fermentation is finished, so each wine’s nuances are best expressed without hindrance.

Site Selection

Because every batch is small, the expression of the fruit is transparent- and only the best sites will make the cut. The project is growing and every year we grow our brand to include more vineyards. Each site is selected for soil type and the average acidity of the fruit, so the resulting wines are always crisp and balanced.

About Alexis

Alexis has been working in hospitality her whole life. She has dedicated her career to delivering an experience. As a graduate from the Culinary Institute of America, she has had opportunities to share a table with many of the best chefs and beverage professionals in the world. At 21 years of age she became a certified sommelier, and has continued her passion and studies for further education for wine ever since. She has experience making wine in the Loire Valley, Jurançon, and, of course, the Willamette Valley. Most importantly, Alexis loves to be outside in nature, and creating a wine that best expresses the balance of nature and the winemaker’s hand is what she strives to create. Alexis’s keen sense of taste, smell, and balance and how it is transcribed from grape to bottle is what makes Amica Luna’s Chardonnay nuanced, bright, and balanced.