Colour: intense straw yellow with golden reflections Scent: 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 finale For an aperitif or as an elegant accompaniment to food Salmon tartare, scallop carpaccio, smoked eel, sushi, spaghetti with seafood, salmon quiche, white meat and poultry or mild goat's cheese For her Vices & Vertus Katharos, Louise Chéreau chose a special plot in the Château de Chasseloir winery: a hillside with slate 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 bottled quickly to preserve their expressive aromatic freshness to the maximum. So far, so classic. What is less classic is that neither the must nor the wine is sulphurised during winemaking, which is actually the normal procedure to protect the must and wine from oxidation. But because this protective sulfur could also mask some of the fine varietal aromas and thereby obscure the full expression of the wine, 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.