Why it matters
The producer
At the foothills of Mount Pangeon, Estate Biblia Chora makes white and red wines from a privately owned vineyard farmed organically from the beginning. Winemakers Vangelis Gerovassiliou and Vassilis Tsaktsarlis founded the estate after the area's winegrowing heritage and soil and climate conditions caught their attention.
The estate's labels became certified organic wines after years of organic grape farming. The white range uses Assyrtiko as a recurring backbone, while the red wines combine Cabernet Sauvignon, Merlot and a smaller amount of Agiorgitiko.
Place and vineyards
Where the wines begin
Estate Biblia Chora is located in Kokkinochori village, in the Kavala region, at the foothills of Mount Pangeon. The current white and red wines carry the Pangeon appellation, linking both colours to the same mountain setting.
The vineyard encircles the estate at 380 metres above sea level, with the Aegean Sea visible in the distance. Large differences between day and night slow grape maturation. The vines grow in flinty, calcareous, loamy soil that is arid and well drained.
In the cellar
Vineyards and cellar
The privately owned vineyard covers about 80 hectares and is planted at 4,000 vines per hectare. All vineyard work, including harvest, is performed by hand under recognised organic farming standards.
The winery uses pneumatic presses, stainless steel fermentation and cold stabilisation vats, with automated temperature control. Two temperature and humidity stable cellars hold French oak barriques. Oak ageing can add spice and soften texture through gradual oxygen exposure. The red receives 12 months of maturation in French barrels after malolactic fermentation.
Wines to know
The range in view
Domaine Biblia Chora White 2025 is a blend of Sauvignon Blanc and Assyrtiko. Across the wider white range, Assyrtiko supplies a recurring backbone and one central character.
Domaine Biblia Chora Red 2023 combines Cabernet Sauvignon and Merlot with a smaller component of Agiorgitiko. It is an oaked dry red made through prolonged maceration after fermentation, followed by barrel maturation.