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The November 2026 Auction: Part 1
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1 / 2Lot 5948
Estimate: $200
Very top shoulder, lightly torn label.
This auction has ended. Bidding is closed.
Collection name
Reviews
96RJW
"From 375 ml - opaque black red violet color; bittersweet chocolate, chocolate syrup, creosote, tar nose; rich, chocolate syrup, tar, 70% dark chocolate; acacia honey palate; will go decades; very long finish."
Region
Sweet
Country
Score
"From 375 ml - opaque black red violet color; bittersweet chocolate, chocolate syrup, creosote, tar nose; rich, chocolate syrup, tar, 70% dark chocolate; acacia honey palate; will go decades; very long finish."
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Wine is made in all 20 of Italy’s regions, from Alpine valleys to Mediterranean islands. Much of that variety comes from grapes with deep local roots. In Piedmont, Nebbiolo gives Barolo and Barbaresco their perfume and firm tannins. In Tuscany, Sangiovese brings red cherry and bright acidity to Chianti Classico and Brunello di Montalcino. Veneto spans a different range, from fresh, Garganega-based Soave to Amarone della Valpolicella, made from grapes dried before fermentation. Italy’s whites and sparkling wines are just as varied. The Marche is known for Verdicchio, while Sicily’s Mount Etna produces whites based on Carricante and reds led by Nerello Mascalese. In southern Italy, Campania is home to both Fiano di Avellino and the structured Aglianico reds of Taurasi. For bubbles, look to the orchard fruit of Glera-based Prosecco or the fine mousse and bready notes of Franciacorta, which gets its sparkle from a second fermentation in the bottle. An Italian label often leads with a place name. DOC and DOCG identify protected denominations with rules for where and how the wine is made. IGT also identifies a geographic origin and can give producers more latitude in their choice of grapes and blends.
A prolific northern region known for Amarone della Valpolicella, made from dried grapes, as well as Soave and Prosecco. Its finest reds are rich, warming and concentrated.