Grapes were whole-bunch pressed and the natural fermentation took place in Austrian Foudre and Italian concrete. The must was fermented between 14 - 17˚C and the lees was stirred up daily for two months and then once every month for the next 8 months thereafter. Sulphur was added only at bottling. Barrel maturation took place for 10 months.
Rickety Bridge The Pilgrimage Semillon
Initial freshness on the nose that opens up to a complex citrus and zesty lime with underlying floral aromas. A full, rich palate of honey, nougat and citrus is perfectly balanced with caramel sweetness and a lingering finish.