To give this experiment its best shot you'll probably want to use Champagne yeast and a small fraction of nutrient. Perhaps a small starter batch carefully measured to meter out the correct amount of sugar. I only suggest this due to the tough start they'll likely have in a commercial white wine. SO2 levels vary widely from producer to producer and even vintage to vintage.
SO2 levels in Champagne/ Sparkling are generally lower, so that fermentation can take place in the bottle; however not all sparkling wines are made this way.
In summary: use champagne yeast, but don't oxygenate the wine, nutrient is up to you (if it's not all used it could leave a yeasty flavor), if you're shooting for actual Champagne flavor (autolytic characteristics) this is a rough & winding road to get their. Champagne gets it's flavors from aging on/with the yeast, classic Champagne flavors don't really develop until ~2 years into bottle aging.