Combine marinade ingredients in blender, pour in oil as blending and puree until smooth. In a large sealable bag, add marinade and veal. Refrigerate 12-24 hours.
Remove veal from marinade, lay flat and pat dry. Place the veal on a large piece of plastic wrap, cover with another piece of plastic wrap. Lightly tenderize the veal.
On a large piece of plastic wrap place slices of proscuitto. Place the unwrapped piece of veal in centre of proscuitto, drizzle with oil and season with pepper. While lifting the plastic wrap gently, encase the veal. Wrap again tightly with more plastic and let it set up in the fridge for 15 minutes.
Bring veal to room temperature before grilling. Remove the plastic wrap.
Place a drip pan under the grill rack and add rosemary and white wine. Prepare grill for indirect heat by heating only one side of the grill to high and close lid.
Preheat grill to 350ºF/175ºC.
Place veal on the grill side with no direct heat and grill for one hour, until the internal temperature reads 150ºF on a meat thermometer. Remove from grill and cover with foil. Let rest for 15 minutes before slicing.