Clos de Tart Grand Cru Monopole

Burgundy faced numerous climatic hardships in 2012, including frosts, difficult flowering, and hailstorms. However, the Clos de Tart vineyard emerged mostly unscathed, producing grapes with thick, botrytis-resistant skins, excellent acidity, and phenolic ripeness. The winemaking process for this vintage was characterized by a careful selection of grapes from different microclimates. The proportion of whole bunches varied by plot, influenced by the soil composition. On average, 55% of whole bunches were used for the Grand Cru. The fermentation was carried out in wooden vats with capacities tailored to each micro terroir, using 100% wild yeast for the alcoholic fermentation and allowing natural malolactic fermentation. The wine was aged in barrels for 17.5 months, with a two-stage ageing process that first focused on individual batches and then on the blended wine.