Jose > wrote:

> I've seen "fermented in the bottle" and "fermented in =this=
> bottle". Is the former somewhere between the charmant method
> and the champagne method?

No. It describes the process of "transvasage". In Champagne,
by law only bottles between 375ml (halves) and 3,000ml
(jéroboams) have to be fermented in the same bottle; smaller
formats (200/250ml minibar & airline bottlings) and larger
formats (réhoboam & up) can legally be "transvasé" (filled)
from standard bottles.

M.