Frileuse, "little cold one", is an apt name for this frost-prone site at the top of the Tue-Boeuf estate. Bunches are partly whole cluster and partly destemmed with 2-3 days of maceration to kick off spontaneous fermentation with indigenous yeasts. Featuring the rarely seen Fie Gris that is similar to Sauv Blanc, but with dusty-rose-colored skins and a softer flavor.