The Gurrieri family, under the hands of siblings Giovanni and Angela, belong firmly to a new school of winemaking, one taking root all over the world, but especially in sleepy places like southeastern Sicily where the wine world hasn’t paid much attention until recently. At its heart, the philosophy is simple. They seek to make better wine by working harder in the vineyard and less hard in the cellar. Rigorous organic practices yield grapes that don’t need much help in the cellar in the way of yeast or acid corrections. The wines they make come from highland foothills of the Hyblaean mountains, high enough to enjoy cool evenings and nights during Sicily’s unholy hot summers. Every wine they make is wrapped around a core of bright acidity and yields a refreshing array of fruits and flowers. This Grillo in particular offers pleasantly fresh aromas of lemon and green apple, tarragon and sage. The palate is medium weight and scored with salty minerality running through flavors of lemon, pineapple and herbal accents before a satisfying crisp finish. Serve with almost anything from the sea, especially if it ever had a shell.