Carefully rinse the strawberries without removing the stem (otherwise they will absorb water and be less flavorful).
Now remove the stem end from strawberries (I). Break them up in a baking bowl, add sugar and juice of one lemon and stir well.
Cover and refrigerate for at least 1 hour. Next, strain everything together with the thinnest disc of the strainer and keep this sauce in the refrigerator until the time of serving.
On the bottom of a spacious carafe, pour the strawberries strained form, and, holding the carafe diagonally, gradually add the sparkling wine (which should be just as much cooled)(*). Stir with a long spoon, without shaking the mixture, otherwise the bubbles will be lost.
Immediately bring to the table in champagne flutes that they have decorated with the strawberries (Ii) (with stems) cut short in the center.
(*) This boring process is due to the fact that the sparkling wine produces enough foam when it comes into contact with the water, that’s why you need calm and patience. But be careful that the aperitif does not get too warm.
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