In a large saucepan over medium heat, combine trimmed strawberries, sugar and water. Bring just to a boil, stirring until the sugar is dissolved. Remove from heat and cool to room temperature.

Once the strawberry mixture is cooled, press the mixture, a little at a time, through a mesh sieve placed over a bowl, pressing down on the strawberries to extract as much syrup as possible (you should have about 3 cups of syrup). Discard the solids.

In a 2-quart pitcher, stir together the syrup and wine. Cover and chill up to 24 hours.

Just before serving, stir in the sparkling water. Garnish with sliced strawberries as desired.