Appellation
Saint-Péray
Identity card
VillageAOPWhiteSparkling
Rhône Valley › Northern Rhône · Recognised on 8 December 1936
- Village
- Regional
Key points
- White only, still or sparkling, from Marsanne and Roussanne.
- Sparkling by second fermentation in bottle; tirage from 1 December.
- At most 45 hl/ha for still wine, 52 for sparkling.
Grape varieties
Production rules
4,000
vines/ha
Minimum planting density
Minimum ageing: Sparkling: at least 12 months after tirage before sale
- Minimum planting density
- The fewest vines allowed per hectare. For the same yield, more vines means fewer grapes on each. For reference: 4,000 vines/ha to 9,000 vines/ha across 112 Oenopia appellations of the same colour.
- Minimum ageing
- A minimum ageing period the specification requires before the wine may be sold to consumers.
Terroir
- Lie of the land: Steep terraced slopes below the Crussol hill
- Soils: Granite, limestone and clay-limestone soils
- Climate: A little cooler than Cornas, exposed to the bise
Wine style
- White
- Violet
- Hawthorn
- Acacia blossom
- rich and round
- a touch of freshness
- Sparkling
- pale gold colour
- fine, abundant mousse
- a certain vinosity
Boundaries: INAO, AOC vineyard plot delimitation (September 2026 edition) · Open Licence
Specification
28 July 2025
Order of 28 July 2025 approving the specification of the AOC “Saint-Péray” (JORF no. 0175 of 30 July 2025, text no. 51; BO agri no. 32 of 7 August 2025). Appellation first recognised by the decree of 8 December 1936.
Labelling terms
- Still wine: a registered lieu-dit may appear on the label
- Still wine: the words "Cru des Côtes du Rhône" may appear
Nearby appellations
Sources
- Official sourceCahier des charges de l'appellation d'origine contrôlée « Saint-Péray »— Institut national de l'origine et de la qualité (INAO) / Ministère de l'agriculture
A northern Rhône cru on two communes of the Ardèche, Saint-Péray and Toulaud, on the right bank of the Rhône opposite Valence, at the foot of the Crussol hill. The appellation makes white wine only, still or sparkling, from two grapes, Marsanne and Roussanne. The sparkling wine is made by a second fermentation in bottle, a practice the specification traces back to 1730, rediscovered in 1828.
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