Champagne production relies on a unique process that involves two distinct fermentations, each playing an essential role in creating a quality sparkling wine.

 

The first alcoholic fermentation occurs just after the harvest. The must (grape juice) is placed in vats, and the yeasts transform the grapes' natural sugars into alcohol and carbon dioxide. This gas escapes because fermentation takes place in open or closed, but not airtight, vats. The result of this stage is a still, dry, acidic, non-sparkling wine, called the base wine.