Clas Mani
Cassagne et Vitailles Clas Mani
The living catalogue · 2026
Browse the cellar through place, producer, and character.
26 wines · 31 vintages · 4 estates · 4 regions
26 wines in view
Cassagne et Vitailles Clas Mani
Cassagne et Vitailles Combarels a la Lumiere
Cassagne et Vitailles Combarels Blanc
Cassagne et Vitailles Combarels de l'Ombre
Cassagne et Vitailles La Mynor
Cassagne et Vitailles Les Celis
Cassagne et Vitailles Les Chausmes
Cassagne et Vitailles Les Homs
Cassagne et Vitailles Nimalaya
Cassagne et Vitailles Nimalaya
Domaine Geantet-Pansiot Bourgogne Hautes-Côtes de Nuits Rouge
Domaine Geantet-Pansiot Gevrey-Chambertin Vieilles Vignes
Geantet Pansiot Bourgogne Chardonnay
Geantet Pansiot Bourgogne Pinot Fin
Geantet Pansiot Gevrey-Chambertin 1er Cru Le Poissenot
Geantet Pansiot Marsannay Rouge les Champs Perdrix
Maison Stephan Vinum Alobrogia
Maison Stephan Côte-Rôtie Coteaux de Bassenon
Maison Stephan Côte-Rôtie L'Ultime
Maison Stephan Côte-Rôtie Les Binardes
Maison Stephan Le Grand Blanc
Maison Stephan Le Syrah
Weingut Tom Benz Art of Slate Minheimer Günterslay Riesling Dry
Weingut Tom Benz Riesling Adventure Dry
Weingut Tom Benz Riesling Kabinett
Weingut Tom Benz Riesling Passion Dry
Wine profile · SKU 157058
Maison Stephan Vinum Alobrogia
Sérine | Whole Bunch | Menthol & Licorice
A pure Sérine from the Northern Rhône, vinified in whole bunches and aged for twelve months in French oak, with vivid red fruit, a silky palate and a menthol-licorice finish.
Silky and elegant, with soft, well-integrated tannins
Medium-bodied, with fresh acidity, supple tannins and a silky texture, balancing structure with elegance.
Blackcurrant bud and candied red fruit
The 0.65-hectare vineyard lies in Chasse-sur-Rhône, north of Vienne in the Northern Rhône Valley. Planted in 2019 on mica-schist and clay–silica soils, it yields 38 hl/ha. Certified-organic viticulture is combined with biodynamic practices, including mechanical weeding along the rows and green-manure cover crops between them, without synthetic pesticides or fungicides.
The grapes are chilled before being vatted as whole bunches, without destemming. Cold semi-carbonic maceration and native-yeast fermentation are followed by gentle extraction through pump-overs. The wine clarifies naturally, without fining or filtration. No additives are used apart from very low sulphur additions, if any, depending on the vintage. It is then aged for twelve months in French oak barrels.
Blackcurrant bud and candied red fruit, with a silky, elegant palate, soft, well-integrated tannins, and a menthol-licorice finish.