levels of brettanomyces or volatile acidity. Due to the fermentation being completed in the bottle, pét-nats can often display funky characteristics, not dissimilar to still natural wines, and which represent a stylistic cross-over with traditional styles of sour beer such as lambics and gueuze. Wines can vary from being highly aromatic to relatively neutral depending on the grape varieties used. They often display relatively low alcohol content, although this is purely a winemaker decision. The wines are sometimes obscure from remaining lees (except those which have been clarified by disgorging). They taste best one to three years after bottling and do not develop with further storage. In general, the wines usually finish fermenting in bottle resulting in them being dry, although there can be some variability with final sugar levels. The method's main challenge is that the production process is difficult to control and therefore requires great skill by the winemaker. The keys to pét-nat production are mastering temperature, timing and turbidity. The volumes produced are very modest. High-quality wines produced with the ancestral method, often by small growers using organic farming principles, can be complex and very distinctive. Visual cues that distinguish pét-nat from other sparkling wines are a sparkling weight bottle, closed with a crown cap, with a wine that is often a little bit cloudy. Pét-nat can be enjoyed as an aperitif or with fruit dishes, however their growing global appeal is as the sparkling wine of choice in the natural wine movement. Transfer method The transfer method follows the first steps of the traditional method in that after primary fermentation the cuvée is transferred to bottles to complete secondary fermentation, which allows for additional complexity. When the secondary fermentation is complete and the wine has spent the desired amount of time in bottle on yeast lees (six months is the requirement to label a wine 'bottle fermented') then the individual bottles are transferred (hence the name) into a larger tank. The wine is then filtered, liqueur de dosage added, and then filled back into new bottles for sale. This method allows for complexity to be built into the wine, but also gives scope for blending options after the wine has gone into bottle and reduces the bottle-to-bottle variations that can be hard to control in the traditional method. The name transversage method is often used as a synonym to transfer method, but is actually a slight