Ktima Biblia Chora Sole Pinot Noir opens with delicate summer fruit aromas of black cherry and mulberry with layers of spice, particularly vanilla. The palate is silky and juicy with the characteristic elegance of Pinot Noir, fresh vibrant acidity, and a lingering finish that makes you want more. A very versatile wine, try pairing it with rich pasta dishes, warming meat stews, or Asian cuisine.

About the Producer

Ktima Biblia Chora is the innovative creation of Vassilis Tsaktsarlis and Vangelis Gerovassiliou two of the most talented winemakers in Greece. Biblia Chora takes its name from the ancient Greek ‘Land of the Sacred Vine’, and the estate lies on the cool-climate slopes of Mount Pangeon, at Kokkinochori near Kavala. The vineyard, which was planted in 1998, has been farmed organically since its inception and is sustainably cultivated with the greatest respect for the environment, its flora and fauna and human well-being. The modern, state-of-the-art winery was built in 2001, where these exceptional, cutting-edge wines are carefully crafted, capturing the essence of this stunning terroir. These are some of the best white wines in Greece, and they have similarities to very good white Bordeaux – not surprising, as Vassilis Tsaktsarlis studied with Denis Dubourdieu, affectionately known as the king of modern white Graves.

Vineyard and Winery

Located in the coastal region of Pangeon, Biblia Chora’s privately owned estate vineyard is situated at 380 metres altitude and extends over 80 hectares. With the striking Pangeon Mountain as the backdrop and the maritime breezes coming from the Aegean Sea, the Assyrtiko vines thrive in this mild, Mediterranean climate which is characterised by mild winters and cool summers. Cool evening air descends the slopes of Mt. Pangeon creating pronounced diurnal temperature variations, encouraging a long, slow ripening process, which concentrates the flavours, enhances aromatic intensity and imbues the grapes with fresh natural acidity and finesse. The vines are planted at a density of 4,000 plants per hectare and all the work in the vineyard, such as leaf thinning and the harvest, is carried out by hand. The soil consists of porous rock, made up of calcareous and loamy soils which offer good drainage capacity. The vineyard is cultivated according to strict ecological agricultural standards in order to respect the environment and local flora and fauna and certified organic.

The grapes were hand-harvested at optimal ripeness. A pre-fermentation cool soak at 6°C lasted for one week, extracting aromas and flavour. Fermentation took place in temperature controlled stainless steel tanks with selected yeast, followed by malolactic conversion. The wine matured for 12 months in 225-litre French oak barrels, 25-30% of which were new.