Nicolas Mariotti Bindi


Corsica with a limestone spine — Patrimonio whites and reds that stay precise, saline, and quietly intense.

snapshot

Region: Oletta, Patrimonio (North Corsica) — vineyards between mountain influence and nearby maritime air

Style: Mediterranean wines with restraint: bright, salty whites and reds that stay lifted, herbal, and structured without heaviness

Grapes: Vermentinu for whites; Niellucciu for reds, with small cuvées depending on parcels and vintage

Farming: Organic farming, careful handwork, and parcel focus — low yields and patience over speed

Winemaking: Natural fermentations, minimal sulphur with totals often written on the label; no fining or filtration; élevage split between concrete/cement and used barrels

Signature: Corsica without caricature — sunlight held in check by freshness, sap, and a dry mineral finish

 

“Je ne suis pas issu du milieu.”

NICOLAS MARIOTTI BINDI
Skip to results list
0 items

No products found.

Try using fewer filters, or clear all filters.

HOW HE GOT HERE

Nicolas Mariotti Bindi didn’t start with an obvious “winemaker path.” He left Corsica to study law in Paris, then made a sharp U-turn back home, choosing vines over the expected career. That first pivot matters, because it explains the tone of the wines: purposeful, precise, and built more on conviction than tradition-for-tradition’s-sake.

He began piece by piece — acquiring land gradually, learning through experience, and moving from an early first vintage in 2007 toward a clear personal style. The estate grew over time to a meaningful patchwork of vineyards, while keeping the mindset small: each parcel treated as its own voice, not raw material for a uniform “house style.”

Today the domaine is often described as farming around fifteen hectares in total, with a core portion bottled under his own name. The detail that keeps coming back in profiles is not scale, but intention: organic farming, careful harvest handling, and transparency down to the numbers on the label.

Where The Wine Is Born

Patrimonio is one of Corsica’s most naturally “serious” wine zones: it can deliver Mediterranean ripeness, but the best sites also give real tension. Oletta sits close enough to the sea to feel the air and light, yet with a landscape that can hold freshness — the key to making wines that feel dry and precise rather than warm and soft.

The domaine’s identity is tied to specific sites. Parcels like Porcellese (old Niellucciu vines planted in the 1960s on alluvial soils with rounded stones) naturally push reds toward concentration and fine tannin when yields are kept low. Other blocks, including clay-limestone exposures for Vermentinu, give whites a more linear, saline profile rather than purely aromatic fruit.

This is why the wines read as “Corsica, but clean.” You get herbs and sun, but the finish is firm. You get fruit, but it’s held by structure. The place gives ripeness; the soils and choices preserve definition.

PATRIMONIO

How the wine feels

Limestone Clarity

Dry, saline, and precise — freshness that feels structural, not sharp.

Mediterranean Lift

Herbs, citrus, and wild plant notes — aromatics without sweetness.

Firm, Fine Tannin

Reds that stay elegant — grip and line, not rustic weight.
FOR THE NERDS

Mariotti Bindi is a Patrimonio producer best understood through parcels and farming decisions rather than “natural wine slogans.” The estate is frequently cited at around 15 hectares farmed organically, with a smaller core bottled under the domaine label. Vineyard material is a key point: Porcellese is widely referenced as a foundational site, roughly 3.5 hectares of gobelet-trained Niellucciu planted in 1966 on alluvial soils with rounded stones, typically worked at very low yields (often cited around 25 hl/ha).

Additional parcels are described with clear soil/exposure differences, including clay-limestone blocks for Vermentinu and high-density plantings with massal-selection intent. In the cellar, the approach is intentionally non-cosmetic: hand harvest into small containers to protect fruit, natural fermentations, and élevage split between concrete/cement (including cement “egg” vats in some references) and used barrels for refinement without new-oak flavour.

A recurring technical detail is transparency and restraint: minimal sulphur, with totals often indicated on the label; and a stated avoidance of fining and filtration to preserve texture and site signature. Extraction is handled gently for reds to keep Niellucciu aromatic and precise, while whites aim for phenolic maturity without heaviness — giving Vermentinu a saline core and a dry, structured finish that feels more “terroir wine” than “sun wine.”

“My wine is a story in itself… Each year, it’s as if I have a new story to tell!”