Distribute the fruit evenly into 4-6 chilled individual serving bowls or into one large, chilled serving bowl. Top the fruit with torn basil. For individual servings, pour ½ cup chilled Rosé on the fruit per bowl. For a large serving, pour 2-1/2 cups of Rosé on the fruit. Feel free to add a little more Rosé if needed. Sprinkle evenly with pink peppercorns and black lava salt. Serve immediately with more chilled Rosé, of course.