Wash all fresh fruit. Thinly slice the orange and lemon. Pit and thinly slice the peach. If using strawberries, hull and halve them. Combine the orange, lemon, peach slices and pineapple chunks in a large pitcher.

Lightly muddle half of the fruit (about half the peach slices and a few orange slices) in the bottom of the pitcher with the simple syrup to release juices and aroma. Do not over-muddle — just press to bruise and release flavors.

Combine Liquids

Pour the brandy and peach schnapps over the muddled fruit in the pitcher. Stir gently to combine so the fruit begins to macerate in the spirits (about 30 seconds).

Add the red wine, orange juice, and pineapple juice to the pitcher. Stir well to incorporate all liquids and dissolve any remaining simple syrup into the mixture.

Cover and refrigerate the sangria base for at least 2 hours and up to 8 hours to allow flavors to meld. For best flavor, refrigerate 4–6 hours. If short on time, chill at least 30 minutes.

Finish & Serve

When ready to serve, remove the pitcher from the refrigerator. Add the remaining whole fruit slices and berries to the pitcher. Stir gently to distribute fruit.

Just before serving, add the chilled sparkling wine (2 cups) to the pitcher and stir gently once to combine. Taste and adjust sweetness with additional simple syrup if desired.

Fill glasses with ice (about 1/2 cup to 3/4 cup ice per glass). Pour sangria over ice, ensuring fruit is included in each glass. If you reserved the optional additional sparkling wine, top each glass with a splash for extra effervescence.

Garnish each glass with a sprig of fresh mint and an extra thin orange slice on the rim. Serve immediately to preserve bubbles.