By Paul Caputo

Saint-Péray, sitting tranquil on the west bank of the Rhône is a small appellation producing both still and sparkling white wine. Wine has long been produced in the region, and tenth century monks in particular have gone to great lengths to document the cultivation of grapes behind the town, but its modern identity emerged alongside the developments in thinking and science that were taking place much further north in Champagne.

In 1826 Louis-Alexandre Faure, a local winemaker, produced the first sparkling wine and a few years later in 1829, inspired by the ideas and progress in Epernay, the first “sparkling” Saint-Péray wine was bottled.

In 1936 the appellation was founded and immediately found fashion on its side.