From a west-facing parcel of vines planted in 1998 and 2000, the soil here is clay-limestone, like in Manciat's other plots, but here it is particularly rich in chalk with less clay and more little stones. The fruit is harvested by hand and fermented in used barrels with indigenous yeasts. The wine is aged in barrel on its fine lees with periodic bâtonnage. Look for floral, fruity aromas, especially yellow orchard fruit, with a flinty minerality that screams terroir.