Alain Voge Rhône Rive Droite


Controlled appellation

Les Bulles d'Alain

With this wine, the Domain Alain Voge perpetuates Saint-Péray’s custom of making traditional method sparkling wine, which established the reputation of the Saint-Péray region as of the 1830s.


The entire domain is cultivated using organic and biodynamic viticulture.


Approximately 30 years old, the vines are planted on granite colluvium enriched by some limestone (Grandes Blaches), and in the higher areas purely granite of the Saint-Péray appellation (Perrier).


A late and wet season : definitively good for the expected freshness in traditionnal method. A great vintage for Les Bulles d’Alain


• Organic certification since the 2017 vintage for the vines and wine, biodynamic methods used.
• Marsanne vines trained and pruned in the Gobelet style and supported by stakes.
• Harvests picked manually and early at the beginning of September, to maintain the grapes’ freshness and floral aromas.
• Whole grape bunches pressed and not crushed.
• Sparkling wine made according to the traditional method: the base wine fermented at low temperature in small stainless steel and concrete vats, then a second fermentation in bottles.
• Ageing on laths for a minimum of 3 years.
• Amount of sulphite reduced: 11 mg/l total SO2 (185 mg/litre authorised in organic winemaking)
• No addition of dosage after disgorging (naturally brut sparkling wine).


The dish:

Ardèche trout marinated in the Scandinavian Gravlax way, with fresh Saint-Péray goat’s cheese and Timut pepper.
“This starter naturally calls for an extremely pure wine with fresh structure, minerality and pleasant acidity. The richness of the fish, the lively flavour of the vegetables and the delicious creaminess of the fresh cheese find superb balance with “Les Bulles d’Alain” and the length of flavour on the palate is quite impressive. A slice of toasted farmhouse bread will add the finishing touch to all these flavours by bringing savours of damp earth. This is an intense and delicate way to start a meal!” Florian Biscop, La Ruche restaurant.""

The chef:

Florian Biscop, at the “La Ruche” restaurant in Saint-Péray, Ardèche.


2013 Vintage:

“Pale yellow. An exotically perfumed bouquet displays mineral-tinged pear, jasmine, succulent herb and lemon pith scents. Rich but energetic on the palate, offering incisive orchard and pit fruit flavors and a late jolt of smoky lees. The long, sappy finish echoes the floral note and leaves behind a subtle anise note. There’s not much non-Champagne bubbly out there of this wine’s quality and complexity - it spends at least three years on its lees before disgorgement and, in the case of this vintage, closer to four years.”

Josh Raynolds: 91/100