Sciaccarellu is Corsica's grape -- pale, peppery, wild with herbs -- and Domaine de Sulauze planted it on the mainland, in Provence, essentially to see what would happen. What happened is Pinzutu: light on its feet, red-fruited, dusted with pepper and garrigue, the kind of red that drinks like a terrace in August. Sulauze is a biodynamic farm near Miramas running to 100 hectares, with olive trees, vegetable gardens and an onsite brewery alongside the vines, all on the same low-intervention logic. The grapes are fully destemmed, macerated a couple of weeks, fermented with native yeasts, and then largely left alone. Serve it cool.