Winery Nicolas Mariotti BindiDolce

Sweet wine of Corsica of France

4.1

(Average of the reviews for all vintages combined and from several consumer review sources)

Tasters consider this wine to be one of the best in the region.

The Dolce of Winery Nicolas Mariotti Bindi is a sweet wine from the region of Corsica.
This wine generally goes well with

Details and technical informations about Winery Nicolas Mariotti Bindi's Dolce.

Winery

Winery Nicolas Mariotti Bindi

Grape varieties

Vermentino

Natural

Yes

Region/Great wine region

Corsica

Country

France

Style of wine

Sweet

Allergens

Contains sulfites

Discover the grape variety: Vermentino

Nervy, saline whites with cutting acidity and enveloping richness, showing aromas of grapefruit, lime, pear, white flowers, fresh almond, fennel and marine iodine notes. Slightly bitter finish. Star of Sardinia (Vermentino di Gallura DOCG), Liguria, coastal Tuscany (Bolgheri) and Corsica. Also in Provence and Languedoc-Roussillon as Rolle. An autochthonous Mediterranean variety.

Last vintages of this wine

Dolce - 2017

In the top 100 of of Corsica wines

Average rating: 4.1

Dolce - 0

In the top 100 of of Corsica wines

Average rating: 4.1

The best vintages of Dolce from Winery Nicolas Mariotti Bindi are 2017, 0

Informations about the Winery Nicolas Mariotti Bindi

The winery offers 23 different wines.

Its wines get an average rating of 3.9.

This winery is part of the Vignerons de Nature.

It is in the top 15 of the best estates in the region

It is located in Corse

Find the Winery Nicolas Mariotti Bindi on Facebook

The Winery Nicolas Mariotti Bindi is one of of the world's great estates. It offers 22 wines for sale in the of Corsica to come and discover on site or to buy online.

In the top 100000 of of France wines

In the top 150 of of Corsica wines

In the top 8500 of sweet wines

In the top 400000 wines of the world

The wine region of Corsica

Mediterranean island wine region with a triple native face, ~8,000 ha. Niellucciu signature (cousin of Sangiovese) dominates Patrimonio: structured reds with signature notes of black cherry, garrigue, maquis, spices and leather, firm tannins and sun-drenched mouth. Sciaccarellu (min. 60% in Ajaccio) lighter and peppery (strawberry, wild herbs).

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.