If it was my beer, I'd pitch some more bugs, bottle dregs etc. and give it another 6 months to dry out a bit. I'd be worried that the Brett or Pedio would wake up and get going in the bottles.
If it's done, Champagne yeast (~1 g, rehydrated) and priming sugar is exactly what I do.
I bottle most of my sours in regular 12 oz bottles, although I usually do a few bigger bottles from each batch for sharing. Corks are pretty too, although they don't actually improve the beer. Heavy bottles would be especially valuable in this case, it doesn't take much of a drop to produce a lot of extra CO2.