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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

SKU: 6007738000481
  • 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.

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