Wash the lemon, lime, peach (or nectarine) and grapes. Thinly slice the lemon and lime crosswise into rounds. Pit and thinly slice the peach. Halve the grapes.

Place all prepared fruit into a large pitcher (at least 2 liters/quart capacity). Gently muddle with the back of a wooden spoon 6–8 times to release some juices but not to purée the fruit.

Build the sangria

Pour the Absolut Citron, Pinot Noir, and peach schnapps into the pitcher over the fruit. Stir gently to combine.

If you prefer a sweeter sangria, add 2 tablespoons simple syrup or agave nectar now and stir to dissolve.

Cover the pitcher and refrigerate for at least 1 hour, preferably 2–4 hours, to allow flavors to meld. For a stronger fruit infusion, refrigerate up to 8 hours. (If serving within 30 minutes, allow at least 15–20 minutes for brief maceration.)

Finish & serve

Just before serving, add the chilled lemon-lime soda to the pitcher and stir gently to combine. Add ice to the pitcher or to individual glasses as desired.

Ladle sangria into glasses, making sure each glass gets a mix of fruit. Garnish each glass with an additional thin lemon or peach slice if desired.

Serve immediately. Leftover sangria (without ice) can be refrigerated up to 48 hours; add soda and ice just before serving to retain fizz.