Blend about 1/2 cup fresh or thawed raspberries until smooth, then press through a fine mesh sieve to remove the seeds; this makes more puree than one drink needs, so keep the rest chilled for the next glass.

Chill a coupe glass in the freezer for 5 minutes.

Pour 1.5 oz of the strained puree into the bottom of the glass.

Tilt the glass and pour in 4.5 oz chilled sparkling wine slowly, letting the color rise through the bubbles rather than stirring it flat.

Drop in 3 fresh raspberries.

Serve right away, before the berries sink all the way to the bottom.