Place strawberries, blueberries, and raspberries in a large bowl, gently tossing to mix varieties evenly. Pour chilled rosé or prosecco over the berries, adding enough to completely submerge them by at least half an inch. You may need 2 to 3 cups depending on your bowl size.

Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours for light wine flavor, or up to 4 hours maximum for more pronounced taste. Stir gently once at the 1-hour mark to ensure even wine absorption. Do not exceed 4 hours or berries will become mushy.

Drain berries thoroughly using a fine-mesh strainer right before serving. Pat gently with paper towels to remove excess moisture. Arrange drained berries in champagne flutes, serving bowls, or on an elegant platter. Reserve berry-infused wine for sipping if desired.

For sparkly chocolate variation: Make sure drained berries are completely dry by patting with paper towels. Melt white chocolate chips in a double boiler over simmering water, stirring constantly, or microwave in 30-second bursts, stirring between each interval until completely smooth and glossy.

Working quickly before chocolate hardens, dip each berry halfway into melted white chocolate, letting excess drip back into bowl. Immediately sprinkle edible glitter over wet chocolate while still tacky. Place dipped berries on parchment-lined tray with space between each one and refrigerate for about 15 minutes until chocolate sets firm.