Champagne is mostly fermented in two sizes of bottles, standard bottles (750 millilitres) and magnums (1.5 litres). In general, magnums are thought to be higher quality, as there is less oxygen in the bottle, and the volume-to-surface area ratio favours the creation of appropriately sized bubbles. However, there is no hard evidence for this view. Other bottle sizes, mostly named for Biblical figures, are generally filled with Champagne that has been fermented in standard bottles or magnums. Gosset still bottles its Grande Réserve in jeroboam from the beginning of its second fermentation.