The best way to preserve a Franciacorta is to store the bottle horizontally, in a dark space far from any source of heat, noise, or vibrations and with a maximum temperature of 59° Fahrenheit (15° centigrade). Avoid keeping the bottle in a cold fridge for long periods, only storing it there for a maximum of three days before serving.

The ideal serving temperature is between 46° and 52° Fahrenheit (8° – 11° centigrade), and it is an excellent practice to chill the bottle in an ice bucket before opening it.

Open the wire cage that holds the cork on the bottle, without removing it completely and, holding the cork with one’s thumb, rotate it slightly to check whether it is blocked in the neck, something that can happen after the long aging periods in the cellar. Then, hold the bottle firmly with one hand at an angle between 30° and 45° to facilitate the uncorking and to prevent the exit of foam; do not point the bottle towards any person during this operation. At this point, rotate gently, but firmly, the bottle clockwise to avoid a noisy popping sound while keeping the cork in hand.

Even today, many people still consider a coupette the perfect type of glass for Champagne or Franciacorta. While these types of goblets were very common up to the early 19th century, they were eventually replaced by the flute. In the last few years, however, the standard wine glass has become a better serving solution that best expresses Franciacorta’s terroir.