Transfer Method: Technique for making sparkling wine in which, after the second fermentation in the bottle and a short period of sur lie aging (but before riddling), the wine is transferred—with sediment—to a pressurized tank. The wine is then filtered under pressure and bottled. With the enormous savings in labor and time, the wines are slightly less intense and less creamy than those produced using the more time-consuming and expensive méthode Champenoise.

转移法： 酿造起泡酒的技术，在瓶内二次发酵和保留酵母陈酿一段时间后（在转瓶除渣前），葡萄酒同沉积物一起被转移到加压槽里。然后对葡萄酒进行加压过滤和装瓶。这样节省了巨大的人力和时间，与耗时、昂贵的香槟酿造法相比，香槟法酿造的起泡酒稍微强劲些、质地也略微绵软些。