Pinot Noir

In ancient times astronomers used the Latin word “NOVAS” to denote the birth of a new star. These wines are a tribute to their patient observation of the behavior of nature. Emiliana’s Novas line is made exclusively with organically grown grapes, enabling unique wines that fully express their terroir.


Pinot Noir




Casablanca Valley


100% Pinot Noir

Tasting Notes

Intense ruby red in color. The nose features aromas of red fruits, especially cherries, which meld elegantly with earthy notes and toast from its oak aging. The palate offers soft, elegant tannins that blend with bright acidity for a wine with tremendous personality and persistence.

  • Organic

  • Social Responsability

  • Integrated Management

Ideal for serving with white meats such as chicken and turkey with light sauces or with full-flavored fish and shellfish prepared with vegetables or butter sauces. It goes well with cured hams such Serrano or Prosciutto, and sushi.

/6 servings

For the Brownie

  • 1 cup sugar
  • 80 grams unsweetened chocolate
  • 2 tablespoonscocoa powder
  • 110 grams butter, melted
  • 2 eggs
  • Vanilla extract
  • ¾ cup self-rising flour

For the Chocolate Cream

  • 3 egg yolks
  • ½ cup sugar
  • ¼ cup water
  • 120 grams unsweetened chocolate, melted
  • 200 grams unsalted butter, softened and cubed
  • 250 grams raspberries,fresh or frozen

Step 1
To prepare the brownie: preheat theovento 170ºC.
In a large bowl, beat the eggs until fluffy. Add the sugar, beating well.
Melt the chocolate and butter in a double boiler.
Add the beaten eggs, followed by the cocoa, and finally the flour.
Pour the batter into a greasedcake pan and bake 30–40 minutes.

Step 2
For the chocolate cream:prepare a simple syrup with the water and sugar (thread stage*).In a separate bowl, beat the egg yolksuntil fluffy and then drizzle the syrup in slowly, stirring constantly. Add the softened butter, followed by the melted chocolate. Chill until it hardens.

Step 3
To serve:cut the brownies into 6–7 cm squares. Put them on a plate and arrange the raspberries* over them and then top each with a ball of chocolate cream.
Dust with cocoa to garnish.

*The syrup is cooked to thread stage when a spoonful of the boiling syrup lifted from the pan drops like a thread.
*Make an optional raspberry sauce by simmering 200 grams of raspberries with 100 grams of sugar over low heat for 10–15 minutes.

Ready! Now enjoy this delicious recipe with our "Novas Pinot Noir".