Nicolas Mariotti Bindi
The Wines
After one year ageing on its lees, Mursaglia will be split in two different wine. One will be bottle straight away and the remaining will be sent for a further 12 months ageing on lees in a concrete egg. This will bring back the tension of the limestone terroir and add a layer of reductive/flinty notes. Really amazing to taste them side by side.
Nicolas, a Corsican native, had left the island for Paris to study law but made a sudden and quite drastic U-turn, deciding to come home and become a winemaker, ultimately producing his first vintage in 2007. His winery is located in Oletta - in the heart of the Patrimonio appellation – in the northern reaches of Corsica. Today, he and his wife organically farm fifteen hectares of wines which are planted to a host of indigenous Corsican grape varieties.
Patrimonio was the first area in Corsica to receive appellation status (in 1968). The appellation is remarkable for its chalky clay and limestone soils – including vertiginous limestone outcrops – as well as the effects of the Ligurian Sea below. The effects of the strong, continuous breeze has also assisted in the region being one of the most “bio” regions in France. Predominantly, Patrimonio is planted to Vermentino (whites here have to be 100% Vermentino) and Nielluccio (where the reds must be a minimum of 90%).
Nicolas focuses on parcellaire work, denoting several specific parcels: Marsaglia, a one hectare each of Niellucciu and Vermentinu – wich are all massale selections planted in 2009 – and grown on clay and limestone soils. Porcellese was one of the first vineyards Nicolas acquired – a 3.5 hectares of gobelet-trained Niellucciu vines that were planted in 1966 on alluvial soils with round stones. Meanwhile, Lumiu is southern-facing parcel of Vermentinu planted in clay and limestone soils, and Carcu is a myriad of north-facing parcels planted in 1970, 1996 and 2009.
The focus on parcellaire work extends to picking, vinifcationa and ageing. Everything is harvested by hand in small baskets and once in the cellar, fermentations occur naturally and sulfur is used in limited doses (of which is printed on the labels). He works with some whole bunch and carbonic maceration, as well as ageing in concrete tanks. All cuvées are bottled unfined and unfiltered.
Albore means dawn in Corsican, marking the start into their range.
From two distinctive plots of vines grown on limestone in Carcu and Lumiu within Patrimonio. This Vermentino is aged for 6 months on the lees in stainless steel and is very moreish. A combination of floral notes, lemon rind, lemon balm, and sea salt.
Perfect for hot summer days and evening on the terrace.
Wine of the Summer 2025 here at Vins-Clairs
I picked this wine out of the collection for a special mention in next Friday’s MoneyWeek column. It is incredible, magical, captivating and cleansing. Albore means ‘dawn’, and this wine is akin to the sun rising pristinely on your palate, casting dazzling rays of flavour. The blindingly white limestone soils mark this Vermentino with gorgeous, teasing minerality, and the hints of ozone freshness add drama to the lemon zest theme. Aged on its lees in steel tanks, nothing interferes with the purity of this wine, and when you take your first sip, you are certain to be overwhelmed by oyster-shell-freshness and fresh-cut citrus notes that will mesmerise your senses. 18.5/20 - Matthew Jukes
Suchju, means juice in Corsican.
This 100% nielluccio is made as an easy drinking style red, using maceration carbonic fermentation like in Beaujolais.
Bursting with red fruit flavours and herbal notes, this is meant to be enjoyed slightly chilled.
Prononced Ah-Lo-neh, which means (light) halo.
This wine come from Lumiu vineyard, which has a white limestone dominant profile. The light reverberation in this vineyard can be blinding, hence its name.
A 100% Vermentino aged for a year on its lees in stainless steel, that is the opposite in style to Mursaglia.
Alone has a sensational precision, fresh and aromatic, limey, chalk minerality. Nicolas Mariotti Bindi does not filter his wines and use minimal sulfur.
Cantina di Torra is the neame of the winery (building) Nicolas purchased in 2015. The grapes come from different part of the appellation with different exposition and vine age, which is the perfect reflection of all the terroir he owns.
Nicolas does not seek any extraction here, preferring a soft elegant fruit of this Nielluccio (Sangiovese). The fermentation is made in concrete vat for 15 days and the ageing occurs solely in stainless steel. This is to keep the brightness, crunchy caracter of a young wine.
The Niellucciu grape is said to be an identical twin to Tuscany’s Sangiovese, and this certainly holds true with the cranberry and pomegranate notes in this fascinating wine. With pumice stone-grip and tremendously refreshing acidity, this wine goes through a very gentle fermentation in concrete vats, and that is it! The result is a wine that pulsates with uncommon freshness and bitterness, making it a magnificent match for spicy and chill-hot dishes. 17.5/20 - Matthew Jukes
While Alone reflects the freshness of the limestone in Patrimonio, Mursaglia has more clay in it’s topsoil, bringing a broader mouthfeel to the wine. It is made in exactly the same way as Alone, 12 month on the lees in stainless steel. You can still find the freshness that is synonym of the Patrimonio appellation, but expect a slightly rounder style with liemon curd, clementine sorbet and peach juice. Mursaglia will pair well with Middle Eastern style of food.