Begin by preparing the fruits. Slice the blood orange into thin rounds and chop the strawberries.

In a large pitcher, combine the sliced blood orange, chopped strawberries, and raspberries.

Pour the entire bottle of Rosé wine into the pitcher, followed by the Cointreau and grapefruit juice.

Gently stir the mixture to combine the ingredients. Be careful not to muddle the fruits too much; you want them to impart their flavors without breaking apart.

Cover the pitcher and refrigerate the sangria for at least two hours, allowing the flavors to meld. For optimal results, refrigerate overnight.

Before serving, give the sangria a final gentle stir. Taste and adjust the sweetness by adding more Cointreau or a splash of simple syrup if desired.

Serve the Grapefruit Berry Rosé Sangria over ice in glasses. Garnish with additional fruit slices for a visually appealing presentation.