Use a short-bladed, sharp knife to score four vertical lines on the skin of each pomegranate. Cut the top and bottom off each fruit. With the help of the knife (and a little bit of determination) divide each one into four segments. Remove the red seeds and put them in a bowl, carefully discarding the white/beige parts. Set aside teaspoon of seeds per glass (Martini cocktail glasses are ideal) to us for decoration. Tip the others – a few at a time – into a small, fine-meshed strainer held over a bowl, and crush them with a spoon the extract the juice. When you have completed this operation, taste the juice (just a little!); if it seems sour (this will depend on the type of pomegranate) add a small amount of sugar, stirring thoroughly. Cover and keep in the fridge.
Prepare the glasses (preferably kept until then in the fridge or freezer) by putting a teaspoon of pomegranate seeds into each one.
Pour the well chilled Spumante into a jug, and add the pomegranate juice, stirring delicately. Serve immediately!