The Producer
After studying law in Paris, Nicolas Mariotti Bindi chose to return to his native island to dedicate himself to viticulture, despite the absence of family tradition in this profession. He first trained in Beaujolais, then with major figures from Patrimonio such as Antoine Arena, Muriel Giudicelli, and at Domaine Leccia, where he worked as a vineyard manager. His first vintage was born in 2007 thanks to a few hectares lent by Henri Orenga de Gaffory. In 2015, he settled in his own cellar, the Cantina di Torra, in Oletta, giving rise to a domain that has become one of the essential references of Corsican viticulture in just a few years.
The vineyard now extends over about fifteen hectares in the heart of the Patrimonio appellation. The plots mainly rest on clay-limestone soils, complemented by ancient alluvium and rolled pebbles, offering a great diversity of expressions. The estate is cultivated organically, with a deep respect for natural balances: limited soil work, exclusively manual harvesting, mass selections, fermentations with indigenous yeasts, and very measured use of sulfur. The emblematic grape varieties of the island, Niellucciu, Vermentinu, and Sciaccarellu, express all the freshness and minerality brought by the maritime influence.
The wines of Nicolas Mariotti Bindi charm with their precision, energy, and sincerity. Each cuvée is designed to faithfully convey the identity of its plot, with aging that prioritizes balance over demonstration. The whites stand out for their saline tension and aromatic brilliance, while the reds combine finesse, depth, and freshness, far from the sun-drenched profiles often associated with Corsica. Regularly praised by specialized critics, the estate has established itself as one of the faces of the renewal of Patrimonio, producing elegant, digestible wines that are deeply rooted in their terroir.
The Wine
Niellucciu destemmed in a press for overnight maceration; Sciaccarellu in a concrete tank for a short maceration of 6 days; only free-run juice of Sciaccarellu in the blend; natural fermentation.
Aging 6 months in stainless steel tank; bottling without filtration or fining.