Corsica is not the volcanic island you might assume it is. Most island wines we get excited about come from volcanic ground, Etna, Santorini, the Canaries, but Corsica is a geological patchwork, and Clos Venturi farms it high in the mountainous interior near Ponte-Leccia, about as far from the Mediterranean as you can get here. The 1769 in the name marks the year France completed its takeover of the island, and the year Napoleon was born on it. Manu Venturi works biodynamic vines at 400 to 500 metres on ancient sandstone and granite, sheltered between mountain ranges, with horses in the rows instead of tractors. Cool nights hold the freshness in. The grape is Sciaccarellu, Corsica's own: pale by nature but loud in the glass, all wild strawberry, pink grapefruit, mountain herbs and a faint whisper of white pepper that could come from nowhere else. Wild yeast, stainless steel only, 12.5%. Crystalline and saline, dry and mouthwatering, weightless without ever being thin. This is the estate's most easygoing bottling, a pink wine that makes summer feel like a place rather than a season. Serve it properly cold, around 48°F, in a white Burgundy stem. Grilled prawns, crudo, a Niçoise salad, or nothing at all. Drink through the next year.