Transfer method

Bottle fermentation, filtration in tank

In the transfer method the second fermentation happens in a bottle, but the lees are then removed by filtration rather than by disgorging, which lets bottles be emptied into a tank under pressure and the wine rebottled.1 In the EU such wine may be called "bottle-fermented" but not "traditional method".1

The steps

  1. The base wine is made as for the traditional method: pressing, first fermentation and assemblage.
  2. Tirage: the cuvée is bottled with liqueur de tirage.
  3. Prise de mousse: the second fermentation takes place in the bottle.
  4. Ageing on lees in the bottle.
  5. Transfer: the bottles are emptied into a tank under pressure.1
  6. Filtration removes the lees in the tank, following what EU law calls the racking method.1
  7. The wine is rebottled, receives its dosage and is closed with a cork and wire cage.

There is no riddling and no disgorgement of each bottle; that is the practical difference from the traditional method.

How the CO2 is produced and kept

The CO2 is produced by a second alcoholic fermentation in a bottle, exactly as in the traditional method.1 The risk is losing it during transfer. The emptying, filtering and refilling are therefore done under pressure. EU oenological rules permit the use of CO2 for transfer by counter-pressure under supervision, provided it does not raise the CO2 pressure of the wine.4 Added gas may only hold the existing pressure, not create sparkle.

Legal minimums

For the EU term "bottle-fermented" the whole production process, including ageing in the undertaking, must last at least 9 months from the start of the sparkling fermentation.1 The sparkling fermentation and the contact with the lees together must last at least 90 days.1 Note the different starting points: the 9 months for "bottle-fermented" run from the start of the sparkling fermentation and cover the whole process, while the 9 months for "traditional method" are 9 months on the lees counted from the constitution of the cuvée.1

PointBottle-fermented (transfer allowed)Traditional method
Second fermentationIn a bottle1In the bottle1
Minimum9 months process, 90 days fermentation and lees19 months on lees without interruption1
Separation from leesFiltering or disgorging1Disgorging only1

Where it is permitted

Champagne is made and sold in the bottle of its prise de mousse, but transfer after the prise de mousse is permitted for bottles under 37.5 cl or over 150 cl.2 The 2026 proposal refers instead to bottles under 75 cl or over 150 cl, subject to conditions.3 Both texts are INAO drafts under national opposition. For the bottle-size question see also bottle size and ageing.

Label wording

A transfer-method wine may carry "bottle-fermented" (Article 53(3) of Regulation (EU) 2019/33) but not the Article 53(4) terms "traditional method" or "classical method", because those require disgorging.1 See label terms in EU law.

See also

Traditional methodMethodsTank methodMethodsLabel terms in EU lawMethodsDisgorgementMethodsChampagneRegionsBottle size and ageingScience

Sources

  1. EUR-Lex. Commission Delegated Regulation (EU) 2019/33 (consolidated text), Articles 47, 48, 49, 53, 54 and Annex III Part A (2023-12-08)
  2. Cahier des charges de l'AOP « Champagne » - modifications approved by the INAO national committee on 11 September 2024 (national opposition procedure text) (2024-09-11)
  3. Cahier des charges AOP Champagne, proposed modifications approved by INAO national committee 18 June 2026 (2026-06-18)
  4. legislation.gov.uk (The National Archives). Commission Delegated Regulation (EU) 2019/934, Annex II (sparkling wine oenological practices), as reproduced on legislation.gov.uk (2019-03-12)

Facts checked on 2026-10-19