After pressing, the grape must is usually fermented in large steel tanks or oak barrels. Some winemakers then allow their wine to undergo the process of malolactic fermentation, whereby Oenococcus bacteria transform the malic acids, which are sometimes perceived as «cutting», into «gentler», more «harmonious» lactic acids, giving rise to aromatic buttery and brioche notes.
The result of this initial alcoholic fermentation, during which the CO2 produced was able to escape easily from the tanks or barrels, is a still wine with an alcohol content of around 10%, known as the base wine. Up to this point, the production of champagne is similar to the production process for most white wines. But now the typical and often secret champagne methods and processes come into play, creating those sparkling bubbles in the bottle.
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