Les Lunes operates with brand-new cellar equipment and climate-controlled storage, supported by an office for staff tastings. Shaunt Oungoulian and Diego Roig built their path through harvest work, international experience, and formal training in viticulture and enology. Their shared background in Burgundy shaped a goal of making honest wines inspired by natural wine. The winery maintains strict low-intervention practices, requiring organic-certified vineyards and using cover crops while avoiding synthetic fertilizers and pesticides. For non-organic vineyards, they transition sites over time, sometimes enduring years without financial return. They also cultivate and consume cover-crop plants grown between vine rows, reflecting soil-focused care.
"Walking into the Les Lunes cellar in Richmond makes that clear. High ceilings and climate-controlled storage rooms house brand-new equipment and an office space for the occasional staff tasting. They've worked for every inch of it, but it's just the tip of the iceberg. Both their wines and their story are intriguingly unique."
"On one hand, the product is strictly low-intervention. Vineyards must be certified organic, meaning implementing the use of cover crops and no synthetic fertilizers or pesticides. For vineyards they want to source from that aren't yet organic, they take the time to transition them, often enduring a couple of years without financial return as the vines recover from previous treatments. It's so naturally conscious that the Les Lunes staff eats the peas and radishes grown between the rows of vines."
"On the other hand, Oungoulian and Roig understand the variables they can control-mother nature notwithstanding. Both have experience in vineyard management and farm their own vines. It's a rare skill that speaks to Les Lunes' intentionality: 50 acres across 10 pro"
Read at East Bay Express | Oakland, Berkeley & Alameda
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