The Oseleta grape is a lesser-known variety that hails from the Veneto region in northeast Italy. It is a red grape that has largely been underappreciated and overshadowed by more established Italian grape varieties such as Sangiovese and Nebbiolo. However, in recent years, Oseleta has been gaining attention for its unique qualities and characteristics.
Oseleta is known for its small, thick-skinned berries that pack a punch in terms of color, tannins, and flavor. The name "Oseleta" is derived from the word "oseo," which means dense or compact in Italian, referencing the tight clusters the grapes grow in. This grape is a late-ripening variety, making it well-suited to the warm climate of the Veneto region.
Oseleta is mainly used as a blending grape for the more popular Valpolicella wines of the region. Its intense color and high tannin content add depth and structure to the wine, enhancing its aging potential. Oseleta contributes notes of dark fruit, spices, and tobacco to the blend, enriching the overall flavor profile. When used in moderation, Oseleta can bring complexity to Valpolicella wines without overpowering them.
In recent years, however, winemakers have started experimenting with varietal Oseleta wines, showcasing the grape's unique qualities in a single-varietal format. These wines are characterized by their deep, almost opaque ruby color, aromatic complexity, and full-bodied structure. Oseleta wines often exhibit flavors of black cherry, blackberry, dried herbs, and a hint of balsamic, with firm tannins that lend a velvety texture.
Despite being a relatively obscure grape variety, enthusiasts and wine connoisseurs are increasingly recognizing the potential of Oseleta. Its ability to create age-worthy, complex wines has led to a resurgence of interest in this once-overlooked grape. As more attention is given to Oseleta, there is hope that it will not only continue to shine in blending but also gain recognition as a standalone varietal, making its mark on the wine world alongside its Italian counterparts.
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