Consumers can find plenty of wines from Sicily made from the so-called international grape varieties like chardonnay and cabernet grillosauvignon, but it seems more fitting to me to drink wines fashioned from indigenous grapes such as grillo for white and nero d’avola and nerello mascalese for reds. A fine example of that white grape, long a staple in the production of Marsala, is the Tenuta Regaleali Grillo Cavallo delle Fate 2015, Sicilia, a wine that seems to embody the encompassing geography of sea, sky and mountain in one sleek, spare package, mirroring the shimmer of its pale gold hue. Notes of roasted lemon, spiced pear and acacia open to aspects of dried meadowy herbs and flowers and a kind of sunny leafy rasp; there’s a touch of fig and a wisp of salty iodine to a finish replete with burgeoning limestone and flint minerality; acidity bright as sunlight lends vibrant immediacy.13 percent alcohol. We drank this last night with swordfish that I marinated for a few hours in a bath of olive oil, soy sauce and lime juice. The olive oil, infused with garlic and thyme, has been used the previous night in chicken confit, so there’s that. The wine was a perfect foil for the richness of the swordfish. Drink through 2018 or ’19. Excellent. About $20.

A Leonard LoCascio Selection for Winebow Inc., New York. A sample for review.