7 editor-picked estates growing Oseleta in Veneto.
Where to taste Oseleta in Veneto: the estates that grow it, how the region expresses the grape, and how to book a visit.
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.