In 2004 Marc Houtin created the Grange Aux Belles and moved to Anjou. He abandoned a career in petroleum and made the "big leap". At the beginning, a large part of the grapes is intended for the Brissac cooperative. In parallel, he begins to vinify certain plots. Marc met Julien Bresteau in 2004. Julien has been studying wine for 15 years and spends his time wandering around in several wine regions. Julien joins forces on January 1, 2008: Earl LA GRANGE AUX BELLES is created! After a year as a seasonal worker Gérald was hired on a permanent contract in 2011. Quickly we suggested that he join the company. In 2014 we left the AOC following a control in the ASSVAS vineyards. We can explain our approach, our specificities, our market. We are faced with industrial institutions which defend glyphosate, molecules, chaptalization, harvesting machines. Deaf dialogue we slam the door. But not locked !!!!! The 15 ha are spread over 5 municipalities in the AOC Coteaux de l'Aubance area. The grape varieties are quite varied: Chenin, Grolleau, Cabernet Franc, Cabernet Sauvignon, Pineau d'Aunis, Gamay. The entire vineyard has been certified in organic farming since 2011 (conversion started in 2008). We work our floors with different tools, respecting the Herody principles. We bring in the organic way (manure, seedlings of legumes). We use copper, sulfur but also our herbal teas at the start of the season (nettles, horsetail, buckthorn). We do not trade because we are committed to producing all the grapes we vinify. However in 2016 given the yields we bought some organic grapes (obviously), which we picked up ourselves (obviously). All the grapes are picked by hand, sorted severely without gray or noble rot. The grapes are transported to the cellar in 20 kg cases so as not to crush them. (no hood, no harvest bucket). On the whites we pick them up by successive sorting. If the vintage allows it, we will spend up to 5 times. These precautions allow us to never sulphite the juices during harvest and vinification. If it goes into a lollipop we allow ourselves to use between 5 and 10mg / l during fermentation. If the air resistance is good the wine will be without added sulfite from start to finish. However, it is the vintage that makes the decision! We use indigenous yeasts from our vines, we do not add sugar. Sometimes in case of nitrogen deficiency, we add nitrogen at the start of Fermentation.