Soak gelatin in cold water. Heat the wine 3 tbsp sugar and then melting the sugar added squeezed gelatine. Stir to melt the gelatin, and cooled. Raspberries sprinkled with remaining sugar, carefully shuffled and distributed in champagne glasses. Tepid wine mixed with ice cold champagne and gently stir with a wire. Pour into cups and cooled, at least 3 hours and 30 minutes before serving, the cups are removed from the refrigerator. So will more clearly see the bubbles.