3/4 cup limoncello
1 cup fresh raspberries
1 cup hulled and quartered fresh strawberries
1 750-ml bottle chilled demi-sec rosé champagne
1 medium lemon, thinly sliced, seeds discarded
In a large pitcher, combine the limoncello and the strawberries. Top with the chilled rosé champagne and stir in half of the lemon wheels.
Pour the sangria into ice-filled stemware. Scoop some fruit into each glass and garnish with a lemon wheel.