Novas Stellar Selection Riesling, DO Valle de Bío Bío

  • Novas Stellar Selection Riesling, DO Valle de Bío Bío
  • Novas Stellar Selection Riesling, DO Valle de Bío Bío

Novas Stellar Selection Riesling, DO Valle de Bío Bío


AVAILABILITY: 9 in stock

Grape Riesling
Style Off-Dry, White, Medium Bodied, Fresh, Zesty, Floral, Minerality, Citrus Fruit, Food Friendly
Country Chile
Region Valle de Bio Bio
Volume 75cl
ABV 13%
Dietary Vegetarian, Vegan, Sustainable, Organic


Discover the complexity of Novas Stellar Selection Riesling. Its fresh lime notes, steely minerality, and gentle honeysuckle flora make for a quietly complex nose. A mid-weight, off-dry palate with hints of natural salinity and a clean, flinty finish provide a perfect balance. Ideal for oysters, seafood, white meats, vegetarian dishes, and spicy Asian cuisine. Off-dry riesling works fantastically as an aperitif especially on a summer evening.

Critic Review

Decanter Magazine: 88pts (2018 Vintage)

"Bright lemon and lime aromas supported by ripe, juicy fruits and a long dried herb finish."
Anthony Rose, Patricio Tapia, Daphne Teremetz

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

Vines were planted in 1993 at the Fundo Quitralman, Mulchén vineyard in the Bio-Bio Valley, 500km south of Santiago. Grapes are handpicked pressed. Selected yeasts were added, and two-thirds of the must fermented in neutral barrels. The remaining third fermented in stainless steel tanks at low temperatures (12–14ºC) to preserve the aromas and freshness in the wine. Once fermentation was complete, the new wine was left in contact with its fine lees with periodic stirring (batonnage). Prior to bottling, the wine was fined with adjusted doses of bentonite and cold stabilized to prevent any future tartaric precipitation.