Definition: clos de tart

Today, and since 1932, the nearly eight hectares of Clos de Tart and its eponymous estate have been owned exclusively by the Mommessin family, proprietors of the large wine merchant of the same name in Mâcon.

On this vineyard, which is 50 years old on average, cultivation is practised using low-input methods and yields are limited to 30 hl/ha. The wine is aged for between 18 and 24 months in 100% new oak barrels. During the first half of^{the 20th century}, the Clos' wines did not find great recognition among wine lovers, lacking slightly in richness and concentration.

From 1980 onwards, significant efforts were made to improve quality, particularly in the highly successful 1985, 1989 and 1990 vintages. But it was the arrival of Sylvain Pitiot as manager in 1995 that really breathed new life into production. Author of illustrious works on Burgundy, including an authoritative atlas of the region's vineyards, he has restored the estate's reputation by producing magnificent vintages of intensity, worthy of the grand cru classification! Silky texture, finesse, fullness, structure... there is no shortage of adjectives to describe this elegant nectar with its delicious aromas of cherry, raspberry, liquorice, vanilla and violet, enriched with spicy nuances as it ages. Although they open very slowly, Clos de Tart wines promise up to 25 years of ageing potential.

A Grand Cru in the Côtes de Nuits, Morey Saint-Denis appellation, Clos de Tart is one of the most full-bodied and generous wines of the Côte de Nuits.

This vineyard, entirely surrounded by walls, has never been divided up in its long history and has had only three owners since the Middle Ages: the nuns of Tart, the Marey Monge family and, since 1932, the Mommessin family of wine merchants.

This wine requires long ageing to develop the full power and balance of its aromatic palette.