Fyé Gris, the pink-skinned cousin of Sauvignon also known as Sauvignon Gris, had all but vanished by 1958, when barely ten hectares remained in France, and it is still a rarity today. Bersan grows it on young, mainly north-facing plateau parcels of Kimmeridgian soil in Saint-Bris-le-Vineux, the only village in Burgundy where the appellation exists. After gentle pneumatic pressing, the juice ferments with indigenous yeasts alone, without added yeasts or enzymes, and the wine is then raised entirely in seasoned oak barrels, with no new wood to shade its aromatics. The attack is frank and round, a gentle richness held in balance by well-judged acidity, and the nose is all finesse: exotic fruit, flowers and a thread of citrus.