Domaine du Clos de Tart is an estate with a unique and remarkable history that started in 1141. The domaine is located in Morey-Saint-Denis, Burgundy. Its holdings cover 7.53 hectares of vines cultivated according to organic and biodynamic principles and certified biodynamic by Biodyvin in 2019.

The domaine is named after the owned monopole, the largest grand cru monopole of Burgundy, Clos de Tart. This monopole has two distinctive features - it has never been divided, which is a very exceptional case, and it is planted with remarkable and of the highest-quality Pinot Noir vines known as Pinots Fins.

The winemaker in charge is Alessandro Noli, whose wines are precise, energetic, tense, generous, profound and harmonious.

The top wines of the domaine are Morey-Saint-Denis Grand Cru Clos de Tart, Morey-Saint-Denis Grand Cru Clos de Tart Cuvée 5 and Morey-Saint-Denis Grand Cru Clos de Tart Cuvée 8. The Morey-Saint-Denis Grand Cru Clos de Tart 2010 scored 98+, Morey-Saint-Denis Grand Cru Clos de Tart Cuvée 5 2012 scored 98, and the Morey-Saint-Denis Grand Cru Clos de Tart Cuvée 8 2012 scored 98 by the Wine Advocate.

Robert Parker’s tasting notes on the Morey-Saint-Denis Grand Cru Clos de Tart 2010: “Tasted at the pre-dinner vertical to mark Sylvain Pitiot's retirement from the domaine, the 2010 Clos de Tart Grand Cru would have been made by angels if not Sylvain Pitiot (angels that had graduated from University of Dijon with a degree in oenology). The nose is so ineffably pure that it is guaranteed to bring a tear to the eye. In a strange way it reminds me of a top Armand Rousseau with its awe-inspiring transparency. The palate is ethereal - divine balance, a gentle grip, a saline edge and poise on the finish that takes your breath away. Iron fist in a velvet glove, etc. This is surely legend in the making.”

Domaine du Clos de Tart is owned by the Pinault family via their holding company, Artémis Domaines. The vigneron in charge is Alessandro Noli.

The original name of Clos de Tart is Climat de la Forge. In 1141 the vineyard was renamed Clos de Tart and acquired by Cistercian nuns of Tart Abbey, a dependent house of Cîteaux Abbey. After the French Revolution, in 1791, the estate was purchased by Claude Marey, a wine merchant from Nuits-Saint-Georges.

In Doctor Lavalle's 1855 classification of Côte-d'Or wines, Clos de Tart was the only one from Morey-Saint-Denis granted the status Tête de Cuvée.

In 1932, the Marey-Monge family sold Clos de Tart in auction to a Mâcon wine merchant, Henri Mommessin. In 1996, Henri Mommessin appointed Sylvain Pitiot as a responsible winemaker. It was Sylvain Pitiot, who significantly influenced the domaine's development and revived its prosperity.

The Mommessin family sold the estate to Artémis Domaines, owned by the Pinault family, in 2018.

The viticulture of Domaine du Clos de Tart is organic and certified biodynamic by Biodyvin in 2019.

In general, the domaine’s vines are around sixty years old, and some are centenary. Their vertical positioning helps avoid soil erosion, and the grapes reach optimal ripeness.

The vineyard work at Clos de Tart is done manually. The grapes from different terroirs are harvested separately. Sorting is done carefully on a sorting table.

Depending on the plot and quality of the stalks, a certain amount of whole bunches are used. For example, from most of the plots from the lower part of Clos de Tart - one-third of clusters are vinified.

About 55 percent of whole bunches are used for Clos de Tart Grand Cru. No whole bunches are used for La Forge de Tart Premier Cru.

The grapes are fermented separately in temperature-controlled wooden vats of different capacities. The fermentation process is conveyed without any yeast added, and the malolactic fermentation occurs in a natural way.

Maturation lasts nearly 18 months and takes place in oak barrels. For the grands crus and premiers crus, the wine is aged individually for the first 9 months and as a blended wine for the next 9 months.