Place all bottles in the refrigerator 12-24 hours before serving, not the freezer, so they chill evenly to 8-12 C / 46-54 F without losing carbonation.

Fill a wine bucket with equal parts ice and cold water, not ice alone. Water conducts cold faster and keeps the bottle at serving temperature without cracking the glass.

Set out glassware: tulip or flute glasses for Franciacorta and Prosecco, standard red wine glasses for both Lambrusco styles.

Remove the foil and cage from each bottle over a cloth napkin. Point the cork away from guests. Twist the bottle, not the cork, applying gentle upward pressure until the cork releases with a soft sigh rather than a loud pop.

Pour Franciacorta and Prosecco at a 45-degree angle into a chilled flute or tulip, filling to two-thirds to allow the mousse to develop.

Pour Lambrusco straight down into a wide glass to release its dark-fruit aroma. The pour will foam slightly, which is normal for this style.

Serve Brachetto d'Acqui last, with dessert, at 8 C / 46 F. Pour a small measure (100-120 ml) as it is sweet and meant to be sipped slowly alongside panettone or ricciarelli.

Start with Franciacorta Brut or Prosecco Superiore during the aperitivo and antipasto stage, roughly the first 30-45 minutes.

Move to Lambrusco di Sorbara with the first course (pasta in broth, light antipasti), then shift to Lambrusco Grasparossa with the main roast or cured meat platter.

Close the meal with Brachetto d'Acqui alongside dessert. If guests prefer dry wine with sweets, open the Trento DOC Riserva here instead.