twist to the latter. In the transfer method proper, the wine is transferred to a tank directly after ageing on lees, while in the transversage method, the wine is riddled and disgorged before transfer to a tank. Consequently, the transversage method doesn't need additional clarification before bottling. Sparkling wines from New Zealand and Australia often use the transfer method. The method is used for sparkling wine sold in unusually small or unusually large bottles. Dioise method This method is used for Clairette de Die AOC where the method is officially designated as the original dioise process. In contrast to the ancestral method the yeast production is controlled by cooling. The dioise method is used in among others the Drôme valley in France, as well as for Asti Spumante produced in Canelli in the Piedmont region in Italy. Charmat method Charmat () was developed and patented in 1895 by the Italian Federico Martinotti (1860–1924). The method was further developed with a new patent by the inventor Eugène Charmat in 1907. The method is now named after the latter, but is also called cuve close, metodo Italiano or the tank method. The wine is mixed in a stainless steel pressure tank, together with sugar and yeast. Fermentation occurs in a closed system, so cannot directly escape to the atmosphere and dissolves in wine. When the sugar is converted into alcohol and carbon dioxide, the yeast is filtered and removed, and the wine containing the dissolved is transferred from the close reactor vessel into bottles. The duration of fermentation affects the quality; longer fermentation preserves the wine's aromas better and gives finer and more durable bubbles. This production method is widely used in the U.S., in Italy, especially in the Asti province, and in Prosecco wines, and in Germany to produce variants of Sekt such as Henkell Trocken. Charmat-method sparkling wines can be produced at a considerably lower cost than traditional method wines. Continuous method The continuous method is also called the Russian method. The secondary fermentation takes place in steel tanks with special rings, or with added oak chips. The wine circulates slowly and becomes reasonably clear before it is bottled. Sovetskoye Shampanskoye, Soviet Champagne, or under European Union law Soviet sparkling wine, is produced by the continuous method in Russia and former Soviet Union countries. Soda method Simpler, cheaper sparkling wines are manufactured simply by adding CO2 to the wine from