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Bastien Pointillart

New entry in the Champagne region scene, Bastien Pointillart is a young producer from ChameryPremier Cru village of the Montagne de Reims. Part-time and counter-current winemaker, Bastien cultivates his vines and dreams to open an oven and make his own bread with local cereals. Discreet and decisive, he's belongs to the new generation of producers who are convinced of the potential of the region's still wines (ie the Côteaux Champenois), not confining them to secondary productions but on the contrary elevating them to their battle horses. 

A paradigm shift that drives some of Champagne's best Vignerons. It is in 2022 that Bastien Pointillart unveils his micro-production of Côteaux, a range of free and original wines, without artifice; a philosophy that passes through a global approach, which implies changes in winemaking practices such as yield limitation, late harvest and adequate vinification. It took a few years before Bastien was able to implement these changes, starting to work in the family vineyard (1.4 hectares) which assigned its grapes to the local cooperative. 

From 2014 to 2017 he began to dedicate himself to the production of small quantities of Champagne and Côteaux Champenois, but not having adequate machinery, he vinified the first vintages at the Domaine Bertrand-Delespierre. The bottles were marketed in 2022 under the name of the Pointillart-Baillet family Domaine. Since 2018, after some investments, Bastien focuses on the production of still wines available from 2022 under the name of Bastien Pointillart. 

His research on the Côteaux Champenois led him to experiment with macerations, late harvest dates and prolonged maturation: the result are singular wines, with airy and ethereal profiles, whose heady depth will undoubtedly make the reference points for Côteaux Champenois waver. His vines are in the eighth year of organic production and certified since the 2021 harvest. Today Bastien makes wine the equivalent of 20 ares and sells the remaining part of the grapes to finance his project to open his own bakery.

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