2021 Mada Prosecco Pet Nat
Tumbarumba, NSW
Debut Pet Nat for Hamish at Mada, and it's a boisterous jolly wine made from the Prosecco grape grown in high-country Tumbarumba. Citrus zing to make you sing.
$28.00
Out of Stock
About The Wine
Hamish Young at Mada has dabbled in Pet Nats under his experimental Sui Generis wines but now it enters his mainstream...
Prosecco (the grape) is the source of the fun, coming from an old vineyard in Tumbarumba. Its fermentation kicks off in steel tank before being transferred into bottle to finish the job and create some fizz.
It's a live one, alright. Lemon juice spritz, with some tangy apple cider notes, with just the right amount of bubbles. Dry, thirst-quenching finish, though quenching thirst with alcohol is not quite the best advice. But who takes advice from us anyway?
One of our favourite Pet Nats of the year.
About Mada Wines
Mada wines sees ex-Eden Road operational winemaker Hamish Young venture out on his own for the first time.
Sourcing fruit from some great sites across the Canberra and Hilltops regions, his first releases were a smash hit and his star continues to rise.
His wines show a fresher and more modern side of NSW wine, all about vibrant fruit and ease of drinking. He looks for texture in his aromatic whites, freshness in his delightful red wines, each release sees him refine his own 'house style' a little more.
This is a Canberra producer to watch for the future - one of the new crop shaking up the regional scene.
As Mike Bennie once said, "Mada Wines should be put on your list of wines to watch, or indeed to buy a bit of....then probably a lot of."
Canberra District, NSW
From The Producer
Loaded with green apple, smashed lime pulp and yuzu. A new addition to the line-up, and a lively specimen at that. We have pursued various styles of Petillant Naturel wines through our Sui Generis series of wines, and feel the time is right for one to become a mainstay in our range.
A vibrant, expressive version, made from high country Tumbarumba Prosecco this year. Grown by one of the pioneers of the Tumbarumba region, Frank Minutello, whose 1981 planting was the first producing vineyard in the region. From tobacco, to cattle, and then grapes, Frank led what was a familiar path for many viticulturalists in the region.
Ten hours cold soak, firmly pressed to steel for cold settling. Primary fermentation in steel, before being transferred to bottle in early April with full solids. Just good fizz.
Blend : Prosecco (100%)
ABV : 12%
Closure : Crown Seal
Drink Until : 2023
Bottle Size : 750ml
Canberra Wine District, NSW
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