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 147265
Maison Stephan Le Syrah
Violet • Pepper • Juicy Fruit
A juicy and energetic Northern Rhône Syrah, made naturally for freshness, purity and effortless enjoyment.
Juicy and vibrant, with pure fruit, fresh acidity and fine, supple tannins. The palate is light on its feet, showing energy and tension without heaviness.
A fresh and finely structured Syrah built around vibrant acidity, supple tannins and pure fruit. The emphasis is on balance and drinkability rather than extraction or weight.
Expressive aromas of violet, red cherry and dark berries are layered with cracked pepper and subtle herbal notes.
2,5 ha from the hilly lands of the villages of Condrieu, Vérin and Roussillon. The nature of the soil is made up of ancient alluvial deposits of the Rhone, granite with biotite, and glacial moraine.
The grapes are placed in cold storage after harvest, followed by partial or complete destemming. Cold semi-carbonic maceration and spontaneous fermentation take place with indigenous yeasts. Extraction is gentle, using pumping over. The wine is naturally clarified, with no additives, fining or filtration, and is aged for eight months in concrete tanks with very low or no added sulphur.