18 editor-picked Oseleta producers across 2 regions.
A guide to Oseleta worth seeking out, by region. We list the estates, how each region expresses the grape, and the bottles that show it best.
Masi works from Gargagnago in Sant'Ambrogio di Valpolicella and is the producer that replanted Oseleta in the early 1980s after phylloxera had all but wiped it out. Its Monteleone21 site next door handles visits.
Tasting: Tastings and estate visits at Monteleone21 in Gargagnago.
Carlo Venturini farms biodynamically at Castelrotto, vinifying each vineyard separately and fermenting Valpolicella in small steel vats and Amarone in wood. The Sant'Ulderico Recioto leads the range.
Third-generation family holding of about 85 years standing in the comune of Illasi on the Mezzane valley side, run by Luca Anselmi and Sofia Kherkeladze, with an organic olive oil alongside the wines.
The Tommasi family shop and visitor cellar at Pedemonte, open six days a week for tastings of the Valpolicella Classico, Ripasso and Amarone range including the Ca' Florian cru.
Fifteenth-century fortified court at Osan above Fumane, tasting an unusual range that keeps the old Amandorlato style alongside Recioto, Ripasso and three Amarone bottlings.
Enrico Cascella Spinosa's estate on the Jago hill above Negrar, where the Albasini Amarone has taken Gambero Rosso Tre Bicchieri and the villa also runs a chamber music festival.
Brothers Pier Paolo and Stefano Antolini receive visitors at Prognol in Marano, pouring the Moropio and Ca' Coato bottlings from the high Marano terraces.
Carlo Venturini and Alessandra Zantedeschi farm dry-stone terraces above Castelrotto biodynamically, tasting Saseti, Camporenzo and Sant'Ulderico in the old cellar.
Celestino Gaspari's cellar built into a disused sandstone quarry at San Floriano, worked since the fifteenth century, tasting the Kairos blend and the Oseleta-led reds underground.
Tedeschi family cellar at Pedemonte, known for the Monte Olmi and La Fabriseria crus and for replanting minor Veronese grapes such as Dindarella and Rossignola.
Lorenzo Begali's cellar at Cengia below the Castelrotto hill, where a booked visit walks the vineyard, the fermentation hall, the fruttaio and the cask cellar before a seated tasting of the estate's seven wines.
Founded by Sergio Zenato in 1960, this estate bridges two zones: the Valpolicella hillside estates east of Negrar produce Amarone, and the Lake Garda shoreline vineyards at Peschiera yield benchmark Lugana from Turbiana.
Tasting: Tasting visits at Peschiera del Garda; both Valpolicella and Lugana wines poured.
Signature wines: zenato-amarone-classico, zenato-valpolicella-ripassa
The Castagnedi brothers established Tenuta Sant'Antonio in 1989 in the Mezzane valley east of the Classico zone. Their Campo dei Gigli Amarone from Oseleta and Corvina is a benchmark for the sub-zone style.
Tasting: Estate tasting visits by appointment at Mezzane di Sotto; full range of Valpolicella and Amarone poured.
Signature wines: tenuta-santantonio-amarone-campo-dei-gigli, tenuta-santantonio-valpolicella-superiore
The Allegrini estate wine shop in Fumane is always open for informal tastings of Valpolicella Classico, Ripasso, Amarone della Valpolicella, Recioto di Valpolicella, and the innovative La Poja monovarietal Corvina IGT. Over 100 ha of family vineyards. Tel +39 045 6832011.
Tip: La Poja is a single-vineyard monovarietal Corvina available only at the estate and a handful of Verona restaurants - the walk-in shop is the easiest access.
Celestino Gaspari's Zyme winery is carved into a 15th-century sandstone quarry. The tasting room inside the quarry maintains constant temperature and presents 6+ Zyme wines including single-vineyard Valpolicella, Ripasso, Amarone, and blended IGT expressions. Highly rated; book one week ahead.
Tip: The Kairos blend (15 grape varieties) is Gaspari's philosophical statement about Valpolicella terroir - the most unusual pour in the tasting.
Boutique winery in Marano di Valpolicella with a 17th-century cellar used for wine refinement. Tasting room accessible via the Bike Station Valpolicella e-bike experience or standalone by appointment.
Tip: The 17th-century stone cellar maintains ideal ageing conditions for the Amarone - ask to see the oldest barrels in the back room during the tasting.
A tiny estate in Fumane making organic Valpolicella and Amarone by hand with no added sulfites in the cellar. Piccinin's wines are structured and earthy, beloved by the Italian natural-wine community.
Tip: The Valpolicella Classico is the entry point; ask at Verona wine bars like Osteria del Bugiardo whether they stock a current vintage.
One of Valpolicella's few Demeter-certified biodynamic estates, run by Carlo and Alessandra Venturini in Castelrotto. Long-maceration Valpolicella and Amarone with no fining or filtering; the wines age particularly well.
Tip: The Saseti Valpolicella Classico Superiore is the accessible entry wine; visit the estate in Castelrotto for a hillside tasting with Alessandra.
More regions are in research. Want Oseleta covered somewhere specific? Tell us where you want to drink.