Winery Nicolas Mariotti BindiLe Blanc Mursaglia
White wine
This wine generally goes well with
The Le Blanc Mursaglia of the Winery Nicolas Mariotti Bindi is in the top 20 of wines of Vin de France.
Wine flavors and olphactive analysis
On the nose the Le Blanc Mursaglia of Winery Nicolas Mariotti Bindi in the region of Vin de France often reveals types of flavors of cream, citrus or apples and sometimes also flavors of minerality, pear or stone.
Details and technical informations about Winery Nicolas Mariotti Bindi's Le Blanc Mursaglia.
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
The best vintages of Le Blanc Mursaglia from Winery Nicolas Mariotti Bindi are 2012, 2017, 2016, 2014 and 2013.
Informations about the Winery Nicolas Mariotti Bindi
The Winery Nicolas Mariotti Bindi is one of of the world's greatest estates. It offers 22 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
