Ogmius Magnum

The Ogmius Magnum from Bouvet Ladubay is not a Champagne — but a Crémant de Loire that shows what Chenin Blanc can achieve in sparkling wine: structure, freshness, and a depth rarely found in this price range. The 1.5-liter bottle makes it the right choice when more than two people are sitting at the table.

Bouvet Ladubay is one of the oldest sparkling wine houses in the Loire Valley, founded in 1851 in Saumur. The house made bottle fermentation — the same method as in Champagne — the foundation of its style early on and still consistently works with Chenin Blanc as the main grape variety today. The location between tuff stone cellars and the cool Loire climate gives the wines their characteristic acid line.

In the glass, the Ogmius shows light straw yellow with fine perlage. On the nose, pear, white peach, and a hint of brioche — typical for Chenin Blanc after bottle fermentation. On the palate, lively acidity, creamy texture, dry finish with a slight nuttiness. Not an intrusive wine, but one with backbone.

Serving temperature 7–9 °C. Pairs with goat cheese from the Loire, steamed salmon, Quiche Lorraine, or as an aperitif for a larger group.