Prosecco Rosé DOC

  • Grape varieties: 90% Glera with the addition of 10% Pinot Nero.
  • Aroma: particularly floral and delicately fruity with hints of apple and of berries.
  • Palate: dry, balanced with a delicate and persistent finish.

The grapes to make the basic wine on which the Spumante will be developed must be collected in advance because their acidity must be kept high to guarantee the right freshness. The harvested grapes are lightly pressed. Alcoholic fermentation of the clear must is then started in temperature-controlled steel tanks. At the end of the fermentation process, the basic wines for Spumante are stabilised and transferred to a pressure tank for 70-80 days at 16°C for a second fermentation.


Da definire

Borgo delle Rose’s wines: know-how dedicated to flavours.


An ideal aperitif, Prosecco Rosé is perfect with appetizers and finger food. It pairs very well with fish, ranging from fried to raw and moderately-elaborate second courses. It enhances the flavour of cured meats and cheeses, brings out the nuances of vegetable risottos and is perfect paired with white meats cooked at low temperatures. Best served at 6-8°C.

Historical background

Prosecco Rosé distinguishes itself from “classic” Prosecco mainly because Merlot grapes are added to the Glera variety.

Some sources claim that Prosecco Rosè originated in 1880 when the first winemakers blended white and red grapes and fermented them using the craft techniques popular at that time. It is said that this traditional winemaking method was rediscovered between the 90s of the 20th century and the beginning of the 21st, reinterpreting the proportions of the different grapes and creatively trying out new interpretations.