The transfer method utilizes techniques from both traditional and Charmat methods. Initially, production follows all of the steps in the traditional method through completion of the second alcoholic fermentation. Therefore, the second alcoholic fermentation takes place in individual bottles.
At the completion of the second alcoholic fermentation, the bottles are emptied into a pressurized tank, filtered, and moved to a second pressurized tank that contains the dosage. Wines are then bottled, and may be labeled as “Fermented in the Bottle” or “Bottle Fermented,” although this implies that the wine was not fermented in the specific bottle it is being sold in, as in the case of the traditional method.