The 2010 Etna Rosso Koine is heavily weighed down by oak-related aromas of sandalwood and church incense that mask many of the delicate forest floor and wild berry aromas usually associated with Nerello Mascalese (95%) and Nerello Cappuccio. This Etna red sees 18 months in walnut and oak casks and the natural perfumes of the wood have deeply penetrated this wine. The close is redolent of teriyaki spice and smoky barbecue sauce. Those spice flavors come in stark contrast against the austerity and general astringency of the wine’s dry tannins. Giving it two or three more years of bottle age should help to move the wine towards a greater sense of integration and balance. Drink 2015-2021. Four generations of the Gangemi family boast 100 years of collective winemaking experience on Mt. Etna. In addition to the wines they make from the slopes of the volcano in Castiglione, Randazzo and Passopisciaro, Antica Vinai 1877 also offers a large portfolio of well-priced wines with fruit form various areas of Sicily (including the Nero d’Avola D’A reviewed here). Importer: WS Selections, www.wsselections.com