{"product_id":"2025-gitton-pere-et-fils-sancerre-les-belles-dames","title":"2025 Gitton Père et Fils, Sancerre \"Les Belles Dames\"","description":"\u003cdiv\u003eGitton Père et Fils traces back to 1945, when Marcel Gitton began working roughly one acre in the heart of Sancerre. Three generations later, the estate has grown to about 60 acres spread across some of the finest parcels in the villages of Sancerre, Ménétréol and Pouilly, now guided by Marcel's son Pascal Gitton and his wife Denise. Where many Sancerre houses blend across sites, Gitton built its reputation on the opposite instinct: Marcel was among the first growers in the appellation to bottle single-vineyard Sauvignon Blanc, fermenting each lieu-dit separately so its particular soil and exposure could speak for itself. Pascal has carried that philosophy forward, farming the estate's parcels as close to organically as the region's unpredictable weather allows.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003eLes Belles Dames sits just above Les Herses, another of Gitton's celebrated old-vine sites, on a steep south- and southeast-facing slope that climbs to nearly 30 degrees. The vines here, some planted as far back as 1967 and 1968, are now well into their sixth decade and root through a mix of silex and Sparnacian flint, soils that push Sauvignon Blanc toward a denser, more mineral register than the appellation's lighter, more citrusy bottlings. Farming follows lutte raisonée principles, with hand harvesting and no shortcuts in the cellar: no cultured yeasts or enzymes, just a slow fermentation followed by nine to ten months of aging in large, well-worn oak casks that round out the texture without adding overt oak flavor.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003ch3\u003eWhy You'll Love It\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eA Sancerre built for weight and texture rather than pure zip, thanks to old vines and a slow, oak-aged élevage.\u003c\/li\u003e\n\u003cli\u003eThe nose layers ripe citrus and orchard fruit with white flowers, crushed stone and a savory, faintly briny edge.\u003c\/li\u003e\n\u003cli\u003eOn the palate it's dense and a touch oily, with green mango, lime leaf and dried herbs carrying through a long finish.\u003c\/li\u003e\n\u003cli\u003eThat finish leans toward oyster shell and wet stone, the kind of saline minerality more often associated with top-tier Chablis.\u003c\/li\u003e\n\u003cli\u003eStructured enough to anchor a seafood-driven dinner, but complex enough to reward drinking on its own.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow To Serve It\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eServe at 54-57°F, warmer than a typical white, so the wine's texture and aromatics can fully unfold.\u003c\/li\u003e\n\u003cli\u003eGive it a short 15-30 minute decant to soften any initial tightness and open up the fruit.\u003c\/li\u003e\n\u003cli\u003ePour into a large Burgundy stem, which gives the wine room to show its weight and complexity.\u003c\/li\u003e\n\u003cli\u003ePair it with pan-seared wild salmon in a saffron cream sauce, or keep it simple with an aged Crottin de Chavignol.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":47180524781622,"sku":"SOMM2608-GIT25LBD-750","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2025GittonPereetFils_SancerreLesBellesDames.png?v=1786462948","url":"https:\/\/sommselect.com\/products\/2025-gitton-pere-et-fils-sancerre-les-belles-dames","provider":"SommSelect","version":"1.0","type":"link"}