How is the Transfer Method described in sparkling wine production?

In-bottle fermentation, followed by filtration in a large tank before bottling

The Transfer Method occupies a position between the full Traditional Method and the Charmat Method, acting as a hybrid approach, often employed for sparkling wines packaged in larger formats. Like Champagne and Cava, the secondary fermentation and initial aging on the lees occur inside the individual bottles. However, instead of disgorging and topping up each bottle individually, the wine from many bottles is transferred into a large tank where it is filtered to remove the yeast sediment. Once filtered, the wine is then rebottled under pressure. This allows for some autolytic complexity derived from in-bottle aging, but the filtration step removes the need for the painstaking individual riddling and disgorging process characteristic of the pure Traditional Method.