Clos de Tart was originally established by some cistercian nuns in the 12th Century whose order carried the Notre Dame de Tart. It was was classified as Grand Cru in 1939. Since 1996, this Grand Cru has experienced a revival in fortunes. The wines had shown none of their potential greatness until the arrival of Sylvain Pitiot. Since then this Monopole, still completely owned by the Mommessin family, has been making superb wine. There are 7.53ha comprising a range of micro terroirs depending on the subsoil composition or the elevation. The vines are trained to Cordon de Royat and yields are low, rarely more than 25hl /ha. After fermentation, the wines are aged in oak barrels from 16-18 months and are hand bottled the second spring after the vintage without fining or filtration. Depending on the vintage a second wine is sometimes made, Morey St Denis 1er Cru La Forge. The wines are hand harvested at full ripeness and make for some of Burgundy's expressive and luxurious wines.