# Au Bon Secours

- **Producer:** Les Vignes de Babass
- **Colour:** red
- **Type:** still
- **Grapes:** Gamay
- **Region:** Loire, France
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €27
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Aromas & flavours:** raspberry, red cherry, black cherry, black plum, earth, mushroom

## About this wine

Au Bon Secours is a 100% Gamay red wine from the Anjou region of the Loire Valley, France, produced by Les Vignes de Babass (Sébastien Dervieux). Dervieux is a prominent figure in the natural wine movement, known for his uncompromising, minimal-intervention approach. The wine comes from old Gamay vines planted on schist soils, farmed using organic and biodynamic principles. It is vinified naturally with indigenous yeasts and whole-bunch maceration, with no added sulfites, and aged in fiberglass vats without filtration or fining. This results in a wine celebrated for its purity, vibrancy, and authentic expression of the grape and terroir.

## Interesting facts

- Winemaker Sébastien Dervieux was once a rock musician.
- The Gamay vines are over 60 years old.
- This wine is made with zero added sulfites.
- It's unfined and unfiltered, preserving its natural character.

## Food pairing

The wine's bright acidity cuts through the richness of dishes like duck confit and pork sausages. Its vibrant red fruit notes complement the savory flavors of charcuterie and roasted chicken, while its earthy undertones pair well with mushroom-based dishes.

## Wine making process

Au Bon Secours is produced using a staunchly natural winemaking approach. The Gamay grapes undergo whole-bunch maceration for approximately 12 days, fermented with indigenous yeasts. The winemaking process is characterized by a complete absence of added sulfites, and the wine is neither filtered nor fined before bottling. Aging takes place in fiberglass vats, preserving the wine's natural purity and vibrant fruit profile. This method reflects Sébastien Dervieux's commitment to minimal intervention and allowing the wine to express its origins authentically.