In a punch bowl, combine the tequila, lime juice and agave syrup.
Add cubed ice, and stir with a ladle to mix.
Top with the sparkling rosé.
Garnish with 1 cup sliced strawberries and lime wheels from 2 limes.
Rim punch glasses with rose salt before serving (optional).
*Strawberry-basil-infused blanco tequila: In a glass jar, combine 1/2 cup sliced strawberries and 1/2 cup fresh basil leaves with 1 750 mL bottle blanco tequila. Seal jar tightly and let sit, unrefrigerated, for 3-5 days. Shake daily. Strain out solids, and rebottle the infused tequila.
** Rose salt: Add 4 tbsp sea salt and 1 tbsp dried rose buds to a mortar and pestle, and gently grind. Place on a small plate for rimming.