Bosco del Merlo Prosecco Rosé NV | Italian Sparkling Wine

Bosco del Merlo was founded in 1977 in Annone Veneto, when Valentino Paladin realized his dream of creating wines from sustainable practices that could best express the potential and identity of the territory, sealing them in time. The founder's innovative vision has been pursued for generations and today his wines are born in the territories of Eastern Veneto and Western Friuli. Over the years, Bosco del Merlo has availed itself of the consultancy of renowned oenologists such as Franco Bernabei and Leonardo Valenti, and of the best technicians from the Faculty of Oenology and the Faculty of Agriculture of the Universities of Padua and Milan, always in search of the most avant-garde solutions to obtain the best quality with the least environmental impact.

The vineyards of Bosco del Merlo located in Western Friuli are at the foothills of the Carnic Alps. In this area, the alluvial soils, rich in skeletal deposits, enhance minerality, aromatic expression, and elegance in the wines. The soil of the Eastern Veneto vineyards is characterized by a clayey-calcareous soil of fluvio-glacial origin: the Caranto, composed of a particular stratification that gives unique complexity and structured wines with a great longevity.

Bosco del Merlo’s Prosecco Rosé is made to preserve fresh fruit, floral character, and delicate color.

Grape varieties is 85% Glera and 15% Pinot Noir. The grapes come from the same vintage but are harvested and vinified separately. 

Pinot Noir is harvested relatively early to retain freshness, then macerated on its skins for about 2–3 days. This short skin contact extracts the characteristic pale pink color and some red-fruit aromas. It is subsequently matured in stainless steel.

Glera is gently pressed and fermented separately in stainless steel.

Primary fermentation is conducted at a relatively cool 15°C / 59°F, helping preserve the grape's fresh, floral and fruity aromatics. 

Glera and Pinot Noir base wines are assembled before the sparkling phase.

Second fermentation uses the Charmat/Martinotti method, the wine undergoes its second fermentation in a pressurized stainless steel tank (autoclave), rather than in individual bottles.

The sparkling wine remains in tank for more than 60 days, with frequent bâtonnage. This helps build finer, more persistent bubbles and enhance fragrance while retaining freshness. The result is a fresh, aromatic rosé with fine persistent perlage.