The Oseleta grape is a lesser-known, elusive grape variety native to the Veneto region in the northeast of Italy. This small, dark-skinned grape has been part of the area's viticultural heritage for several centuries but had almost disappeared by the turn of the 21st-century. It was overlooked primarily because of its low yields and the intensity of its tannins, which can produce rather aggressive wines if not handled carefully.
However, in the late 20th century, thanks to the efforts by a few diligent and passionate winemakers, Oseleta started regaining its recognition. The grape’s revival happened when renowned winery, Masi Agricola, rediscovered its potent potential for producing flavorful and deeply coloured wines. Given its intense characteristics, Oseleta is often blended with other grape varieties to balance out its intensity.
The wines produced from Oseleta grape have a unique profile. They are known for their deep, dark colour and an impressive structure, displaying aromatic complexity with notes of ripe dark berries, cherries, sweet spices, and dried herbs. This robust grape's high tannin levels lend the wine good ageing potential, something often sought after by connoisseurs.
Oseleta is now mainly used in the production of Valpolicella wines, often blended with Corvina, Corvinone, Rondinella and other local varieties. It adds depth, structure, tannic backbone and concentration to the blends. Despite its initial near-extinction, the grape has found a new lease of life, and Oseleta wines are gradually carving a niche for themselves on the international wine scene.
Overall, Oseleta represents a unique facet of Italy's rich viticultural diversity. Its rebound in the world of winemaking demonstrates the value of preserving traditional grape varieties that contribute distinct qualities and characters to wines, reflecting the true essence of their terroir.
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