The transfer process is the short cut to the Méthode Champenoise which involves a secondary fermentation in a small bottle; here, though, the clearing/separation of the yeasts is handled in a batch-method rather than individually. The end result is that there is usually less of a Yeasty character in transfer process sparkling wines than in Méthode Champenoise versions (usually because the yeasts are left in contact longer in the case of the latter than the former). (Wine,Beer,Spirits,Sake,Mead/Production)