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Oseleta is an extremely rare and exceptional red grape variety from Northern Italy (the Veneto region). Long forgotten, today it is experiencing a revival. Although mostly used to enrich the famous Valpolicella and Amarone blends, the boldest winemakers also create 100% Oseleta wines. It is a perfect choice for those seeking firm structure, powerful tannins, and dark berry concentration.
Read moreOseleta features incredible flavor concentration, so when choosing this wine, it is important to pay attention to its aging duration and production style.
Due to its inherent astringency and massive amount of tannins, Oseleta wines are almost always aged extensively in oak barrels. The oak softens the hard texture and enriches the wine with elegant notes of spices, chocolate, and roasted coffee, which pair perfectly with the intense blackberry and blueberry fruitiness. If you seek greater harmony, choose a wine that has been aged for at least a few years.
Such a structured and tannic wine categorically demands protein. Oseleta pairs fantastically with fire-grilled beef, game stews (especially wild boar ragù), rich meat sauces, and long-aged hard cheeses (e.g., Parmigiano Reggiano). The acidity and tannins perfectly cleanse the palate of richer foods.
In the past, winemakers mostly valued high-yielding and easy-to-grow varieties. Oseleta berries are very small, the skin is thick, and the yield is extremely modest. After the phylloxera epidemic in the 19th century, it was almost completely abandoned. It wasn't until the end of the last century that visionary winemakers (especially the "Masi" estate), seeking ways to give traditional wines more color and structure, restored this historic variety.
Although the main Amarone grapes are Corvina, Corvinone, and Rondinella (which provide fruitiness, elegance, and sweetness), Oseleta is increasingly added (up to 10–15%) to give the wine an inky dark color, a firm tannic backbone, and to extend its aging potential in the cellar.
