{"product_id":"2024ovum-bigsalt-white-oregon-46030","title":"2024Ovum‘BigSalt’White,Oregon","description":"\u0026lt;ul\u0026gt;\u0026lt;li\u0026gt;50% Riesling, 30% Gewürtraminer, 12% Early Muscat, 5% Pinot Blanc, 2% Sauvignon Blanc, 1% other\u0026lt;\/li\u0026gt;\u0026lt;li\u0026gt;serpentine, loess, basalt, marine sedimentary soils\u0026lt;\/li\u0026gt;\u0026lt;li\u0026gt;Elevation: 300-1,500 ft\u0026lt;\/li\u0026gt;\u0026lt;li\u0026gt;co-fermentation of 12 vineyards located across Oregon. From 1976 own-rooted vines in Oregon City, to the most Southern vineyard in the state in Cave Junction\u0026lt;\/li\u0026gt;\u0026lt;li\u0026gt;Additional vineyard plantings are in Elkton (1983), Grants Pass (1985), Dundee Hills (2000), Hood River (2000), The Dalles (1970’s), Columbia Valley (1983)\u0026lt;\/li\u0026gt;\u0026lt;li\u0026gt;Each vineyard lot is treated differently on the crush pad: from soaking Early Muscat on skins for a few days, to Gewurz on skins for a few hours, or direct pressing whole cluster Riesling\u0026lt;\/li\u0026gt;\u0026lt;li\u0026gt;Once pressed, the juice all goes into the same tank for fermentation\u0026lt;\/li\u0026gt;\u0026lt;li\u0026gt;native fermentation\u0026lt;\/li\u0026gt;\u0026lt;li\u0026gt;30-40ppm sulfur is added shortly before bottling in February\u0026lt;\/li\u0026gt;\u0026lt;li\u0026gt;12.5% alc\u0026lt;\/li\u0026gt;\u0026lt;\/ul\u0026gt;","brand":"My Store","offers":[{"title":"Default Title","offer_id":45134043513014,"sku":"46030","price":6.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0727\/1251\/9862\/files\/2024ovum-bigsalt-white-oregon_46030_01_4182df79_ff7997dd-0605-405a-b481-299119188fd3.jpg?v=1779195166","url":"https:\/\/noblebottle.com\/products\/2024ovum-bigsalt-white-oregon-46030","provider":"noblebottle","version":"1.0","type":"link"}