Add the Aperol and syrup to a cocktail shaker with iice and shake until well-chilled.
Strain into a chilled flute glass, top with the sparkling wine and stir gently.
Garnish with a lemon twist.
*Rose petal syrup: Add 4 cups hot water to 1 cup rose petals, and steep 30 minutes. Squeeze out excess water from the rose petals, then strain out solids. Add 1 tsp rose water, top off with additional water to make 4 cups, and add equal parts white sugar.