Add all ingredients except lambrusco into a shaker with ice and shake until well-chilled.
Strain into a Champagne flute.
Slowly top lambrusco to create a layered effect.
Garnish with lemon twist.
*Raspberry syrup: Add 1 cup sugar and 1 cup water into small saucepan. Bring mixture to boil, then simmer for 5 minutes or until sugar dissolves. Remove from heat and add 1 cup raspberries, mashing gently. Let mixture steep for 1 hour, then strain out solids. Store in refrigerator up to 1 week.