How to Make It
Heat wine, sugar, and 1/2 pint raspberries in a medium saucepan over medium-high. Bring to a boil, and stir until sugar is dissolved, about 6 minutes. Pour through a wire-mesh strainer into a glass measuring cup, pressing with the back of a spoon to extract juices; discard solids. Cool completely, about 30 minutes; chill until ready to use.
Add 2 Tbsp. of syrup to each champagne flute. Add 4 raspberries to each, and top with sparkling rosé. Garnish with mint and spray roses, if desired.