So What - Nathalie Gaubicher

So What - Nathalie Gaubicher

So What is a sparkling wine produced by the method of fermentation in the bottle. The grapes used are those of Terret that come from vineyards with an age ranging from 30 to 80 years. The first fermentation takes place in steel tanks and is followed by bottling with a slight amount of residual sugar. With the arrival of the first hot drinks the second fermentation starts, which will transform the sugar into alcohol and carbon dioxide. It remains on the lees for 36 months before being disgorged. So What is straw-yellow in color with a fragrant sparkling nose. The nose has aromas of white berries, a hint of almond, citrus notes, and mineral sensations. On the palate it is lively, disruptive, supported by an excellent freshness that immediately encourages a second taste.

Service

We taste it at a temperature of 8/10 ° in the tulip glass. A wine to be drunk immediately but will express its best in a few years.

Pairings

So What  accompanies seafood, mussels, oysters and shellfish. Try it also with Asian cuisine and delicate white meats.

Cellar: Nathalie Gaubicher

Domaine Le Briseau is located in Coteaux-du-Loir, an area in the north of Touraine. The Domaine was founded in 2002 by Christian-Chaussard, a former soldier and state engineer, together with the Swiss actress, with a winemaker's and sommelier's diploma, Nathalie Gaubicher. They begin their adventure in the wine world with 4 hectares of vineyards that have an average age of 60 years. The vineyards, which in the meantime have become 11 hectares, are mainly planted with chenin blanc and pineau d’aunis, and are found on soils mostly composed of clay and silica on a limestone subsoil. Among the vineyards, after having always adopted the rules of organic farming, biodynamic practices are currently followed, so no pesticides, insecticides or chemical fertilizers; nettle and horsetail decoctions are sprayed on the foliage, copper is used in modest quantities, the vineyards are plowed and the grass is left to grow in the rows. In 2005, Christian and Nathalie start a new trade, called Nana, Vins & Cie, NaNa Vins, for which they buy grapes from trusted farmers, gathered with their team. These grapes are vinified in the same way as our own grapes, in order to produce totally natural wines. In the cellar, fermentations are spontaneous with only indigenous yeasts, fines are not carried out and the filtrations are very light. Since 2012, after Christian's tragic death, Nathalie is the only one to carry on the business, continuing to follow a well-established road made up of sincere and direct wines, involving every little taste-olfactory sensation that they come to offer