Big Salt is a white wine that embodies a day at the beach. It’s bright, fresh, dry and a bit salty (although no salt is added of course!) – once it’s done you’re left wanting more. We achieve this experience by letting mother nature create complexity – that is to say we allow all of the grapes to ferment together, with native yeast..rather than making a blend in the laboratory. Finding the right vineyards throughout Oregon that share the same cool climate is what it’s all about.

About Ovum Winery

Established in 2011 by Ksenija and John House, Ovum was founded in hopes of producing Oregon white wines that are honest reflections of time and place.  Our low intervention production method is a commitment to letting the vintage and vineyard shine, not the vintner.  Fruit comes first – our top priority is finding farmers that share our beliefs, and then getting out of the way so their hard work can be tasted.

 Native ferments, no subtractions or additions, except for SO2 – extended lees contact 8-9 months, for textural complexity. All of this is done in neutral barrels of acacia and oak, as well as cement egg and Austrian cask.  Ovum is solely committed to the production of white wines, mainly Riesling, Gewurztraminer, and Muscat.

At Ovum, each wine is produced the same way – if the wine smells and tastes different, it has everything to do with terroir, and little to do with the winemaker.  Our hope is that through our attention to detail and honest technique, we can produce old fashioned wines in the modern world.