Minustellu is another of Corsica’s nearly forgotten native grapes, a red variety planted in tiny quantities on the island. Clos Fornelli, organically farmed by the Vanucci-Couloumre family in the commune of Tallone on the eastern coast, gives it the unfussy treatment it deserves: hand-harvest, native-yeast fermentation, concrete aging. The fruit comes off very stony alluvial soils washed down from the Castagniccia schist massif, and you taste that minerality alongside dark cherry, herbs, and silky tannins. This is mid-weight, distinctive, and quietly serious. If you’ve never had a Corsican red made from a grape you can’t pronounce, start here.