Color: intense straw yellow with golden reflections

Fragrance: fragrant bouquet of ripe and exotic fruits with notes of pears and bananas

Taste: dry in taste, juicy and complex on the palate with elegant fullness, clear structure and lasting freshness in the finish

As an aperitif or as an elegant accompaniment to salmon tartare, scallop carpaccio, smoked eel, sushi, spaghetti with seafood, salmon quiche, white meat and poultry or mild goat cheese

For her Vices & Vertus Katharos, Louise Chéreau chose a special plot in the Château de Chasseloir winery: a hillside location with slatey soils on which old, around 25 to 30-year-old Melon de Bourgogne vines grow. The grapes are harvested when fully ripe, gently pressed, the musts are fermented at controlled temperatures and the wines are quickly bottled in order to maximize their expressive aromatic freshness. So far, so classic. What is less classic is that neither must nor wine is sulphurized during winemaking; this is actually a completely normal procedure to protect must and wine from oxidation. But because this protective sulfur could also mask some of the subtle varietal aromas and thereby obscure the wine's full expression, Louise Chéreau decided against adding it.

The ancient Greek Katharos means pure, pure.

Katharos is a wine from the new Vices & Vertus line, for which the youngest generation of the family, namely Louise Chéreau, is responsible. The unusual names are reminiscent of the seven cardinal virtues and seven deadly sins, whose stone representatives can be admired in the old barrel cellar of Château de Chasseloir. Louise's idea and motivation was to introduce the region's typical grapes (such as Melon de Bourgogne or Folle Blanche) and winemaking methods to wine lovers worldwide.