|Dry, Red, Light-Medium Bodied, Red Fruits, Herbaceous, Soft, Floral, Light Oak, Food Friendly
|Valle de Casablanca
|Vegetarian, Vegan, Sustainable, Organic
Discover the exceptional taste of Novas Gran Reserva Pinot Noir. Its aromatics of fresh raspberries and dark spice notes from barrel aging make it a delicious choice. Perfectly balanced by soft tannins and refreshing acidity, this wine pairs perfectly with mushroom-parmesan risotto, seared tuna, and hard cheese.
Decanter Magazine: 88pts (2018 Vintage)
"Bright and mysterious aromas of dark fruits, thyme and chocolate. Some savoury character on the palate, mellow acidity."
Peter Richards MW, Alistair Cooper MW, Dirceu Vianna Junior MW
About the Producer
Voted by Wines of Chile as "Winery of the Year 2016", Emiliana is one of Chile's most exciting producers and pioneers in organic and biodynamic winemaking. Since 1998, this Chilean winery has been producing award-winning wines from almost 1,000 hectares of vineyards in prime sites including Casablanca, Maipo, Cachapoal, Colchagua and Bio Bio.
Its spectacular biodynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from across the world. Emiliana's innovative and natural-leaning wines are made with great care and attention and the results are inspiring.
Discover other wines made by Emiliana
Vineyard and Winery
The Casablanca Valley is influenced by its proximity to the Pacific Ocean and its coastal breezes that moderate temperatures. The area ranges from soft rolling hills to higher hills toward the Coastal Mountain range in the east. The poor, sandy loam soils are alluvial in origin, relatively shallow and very permeable, resulting in yields which are generally low in comparison with other Chilean valleys. Temperatures are much cooler here, allowing the grapes to ripen very slowly to produce rich flavoured wines. Grapes are harvested into 400-kg bins and transported to the winery, where first the clusters and then the grapes (after destemming) are selected on a conveyor belt. Once in the tank, they undergo a pre-fermentation maceration for 3 days, followed naturally by alcoholic fermentation with native yeasts. During this stage, temperatures are kept at 24-26º C, with a gentle pump-over routine. A 2-3-day post-fermentation maceration is then carried out. Malolactic fermentation occurs spontaneously in stainless steel tanks and barrels. The wine is filtered through 1-micron membranes and then bottled. 70% of the wine is aged for 6 months in French oak barrels.
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