Gitton was until recently completely unknown in the US. The domaine was fairly late to Sancerre, and so was forced to purchase wines with "silex" soils, which at the time were not appreciated. Thanks to Dagueneau and others, we now know how great this terroir can be. Gitton holds back wines for late release, and these have all aged magnificently in his own cold cellars. This is not bistro Sancerre, but rich, complex wines to sip with a cheese plate or roasted white meat.