In 2019, after gaining experience with renowned winemakers such as Château de Mérande and Dominique Belluard, Yann Pernuit decided to establish his own estate.
Starting from scratch, he drew inspiration from the names of his wife and daughters to create Les Vins de Belema. From one vine stock to the next, the estate came to life. From the very beginning, he embraced the principles he holds dear: biodynamic viticulture, a preference for natural wines, and a low-intervention approach in the winery to preserve the vines’ true origins?–?the soil.
Today, he has planted three hectares of vines, and also runs a small wine merchant business, purchasing grapes from favourite winegrowers. Yann Pernuit opted for this Ayze terroir to plant the grape varieties that have earned the village its reputation, in particular Gringet, a native of Ayze. He also cultivates Etraire de la Dui, a variety that withstands most diseases and is rare today, with the Belema winemaker being the only one to cultivate it in Haute-Savoie department. Barely 10 hectares of it are planted in the Isère department. Yann Pernuit’s estate is a true reflection of his personal philosophy, offering wines that are in perfect harmony with nature’s gifts.

Jacquère is reputed to have been the first Savoyard wine to be served with a meal, very commonly paired with the region’s famous cheese fondue. This grape variety accounts for 58% of the region’s production. The vines thrive on stony soils and are ideally exposed to the south-west. Each plot is tended lovingly, following organic viticulture practices that allow each vine to draw all the nutrients it requires to thrive from the soil. A team of pickers harvests the grapes by hand over a three-week period when they are at peak ripeness. In the winery, the harvested grapes are vinified following traditional methods. The juices are fermented in thermo-regulated vats. The cuvée is then carefully matured on lees before being bottled.
The light-yellow colour reveals a rich bouquet characterised by white floral notes and hints of exotic fruit. On the palate, a distinctive minerality mingles with citrus aromas, leading to a delicate, flavoursome finish.