The transfer method is a technique for the production of sparkling wine. Like with the ‘méthode traditionnelle’, the second fermentation takes place in the bottle. However, after only a short period of aging on the lees in the bottle, the wine is transferred to a pressurized tank. Subsequently, the lees is filtered out under pressure and the wine is bottled. The transfer method is less time consuming (no remuage and dégorgement) and cheaper than the ‘méthode traditionnelle’. However, the wines also had less lees contact, are less intense and have a more coarse bubble.