Care, luxury, traceability

As opposed to the high-tech winery, the storehouse looks more classical with its exposed beams ceiling and Burgundy paved aisles.

It is next to the winery and receives the new wine that is to be matured in new oak barrels called "pièces". A "pièce" is a 228l Burgundy barrel that is about 300 bottles.

This cellar can house over 150 barrels, however an average harvest for the Clos de Tart rarely yields over a hundred "pièces".

The air conditioning facilities enable to monitor the temperatures and adapt them to favour a good malo-lactic fermentation process.

The wine is kept there for 10 months before being transferred to the cellars below.

These new premises devoted to the labelling, packaging and shipping of the bottles were installed in 2009. They are located in a former winery situated beneath the dwelling premises.

Comprising an air conditioning system, this place is equipped with modern and sophisticated machinery enabling the staff to work comfortably and efficiently.

Each bottle here is washed, dried, capsuled, labelled, given a number, packed in tissue paper and delicately wrapped in a protective straw packing.

Finally the bottles are placed in wooden cases, that are then packed in a neutral box to preserve anonymity and thus avoid covetousness during transport.

The bottles traceability is guaranteed by an individual number engraved on each bottle. This number will also be mentioned on the bill of lading or any transport documents.

About the Virgin of Tart and the old « parrot » wine press

This vast reception room used to be a winery that had been built to house the old Archimedes screw press dating back to 1570. This original press had been used for over 350 years until 1924.

A niche in the wall holds a little wood statue of Virgin Mary, called the Virgin of Tart (dating from the 14th century). This is a reminder of the time when our domain belonged to the Tart Abbey founded in 1120 and situated near the Citeaux Abbey which is only a few miles from our vineyards.

These comfortable premises including a well equipped kitchen enable the domain to organise professional tasting sessions and prestigious but exclusively private dinners.

A single 7.5 hectare parcel

This rectangular mid slope plot (300m long -250m wide) is situated at an altitude varying from 269m to 302m. It benefits from a full east-south east exposure and is encircled with a 1.2km long stone wall, which explains the "Clos" denomination. This wall has just been entirely restored.

Although the exposure of the vineyard is rather homogeneous, its geology is rather complex: the clay limestone soil is composed of different types of limestone which define very precisely delimited micro-climates. Each of these six microclimate blocks is harvested separately as if they were different appellations.

Contrary to a vast majority of Burgundy vineyards, the Clos de Tart vines are planted on a north-south line perpendicular to the slope. This planting orientation provides better conditions to fight against erosion by maintaining the soil in place during the winter rainfalls. It also allows the berries to benefit from sunlight on both sides alternatively in the morning and in the afternoon, thus assuring a better bunch maturity. Moreover thanks to this alternative sunlight exposure, the grapes are likely to be more resistant to scalding during the hot summer days.
This particular vine row exposure, seldom seen in the Burgundy vineyard, makes it difficult to train the vines mechanically as the slopes are rather steep. That is why most of the vine works are done by hand.

The vineyard is 60 years old on average with some vine plants being over a hundred years old.
All the re-planting operations are done from domestic ‘massal' selections carried out by the domain winegrowers assisted by nursery technicians. The Clos de Tart owns a little nursery where the domain selected rootstocks are stored. These vine plants are used to replace dead vine stocks or for re-planting.

A long flight of stairs leads you to the cellars which are undoubtedly among the most beautiful cellars in Burgundy as a whole.

Made of large stone vaults supported by square based pillars, these cellars were dug in the rock in 1850 by the village residents ; they are displayed on two levels ,the deepest being at 10 metres underground.

The first level houses the maturing « pièces » after the malo-lactic fermentation that has been carried out in the storehouse situated just above.

The second level is the place where the bottles are stored in the most natural and ideal conditions : a constant 13°temperature , a 75% humidity rate and no vibrations.

These perfect conditions ensure an excellent conservation of the wine which ages and gets better at a very slow pace. That is why these cellars conceal some over a hundred years old bottles that, despite their age , have kept a surprising freshness.

Exceptional quality cellars

This new winery was installed in 1999 in the former wine storehouse of the Domain.
The whole equipment (fermenting vats, press, sorting table, de-stemmer, conveyor belt, puncher, winemaking gear) is made of stainless steel.

The grapes are sorted out one by one on the sorting table in order to keep only the best bunches; as we mentioned above they are processed separately according to their microclimates. Then they are vinified in separate vats thus giving birth to several "cuvées".

The proportion of "whole bunch", "totally de-stalked" or "partially de-stalked" wine making process varies according to the stalk quality and maturity.

Each fermenting vat is equipped with a thermoregulation device enabling a permanent temperature control.
When the alcoholic fermentation is over, the "marcs" (skins, pips and stalks) are poured into a pneumatic press to obtain the press wine.

A brand new and effective winery

A 17th century air-conditioned barrel storehouse

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