Pour your wine over the fruit, enough to cover it. The berries should all be submerged , on occasion some may float to the top, but once they become saturated they should sink.
Stir the mixture and shake it once it's covered. Place the container on a dark shelf, in a cool location for about a month. Shake it from time to time.
After the berries have steeped in the wine for about a month, strain the mixture. Cheese cloth or coffee filters work well. Store the saturated berries in the refrigerator, they should be used within 2 or 3 days. They make a great dessert or topping - if the timing is right I've blended them into Ice Cream. They can also be added to baked goods.
The wine you strained the berries from is still good, although you may want to strain it again to remove any sediment. You'll find the character of the wine has changed - so in essence you have not only made a great dessert with the berries, you've made a new liqueur. Some people render it down to make syrups and or extracts, personally I prefer to sip it as is after straining.