Cantina Bolzano Recipe

Prepare fruit

Wash all fruit and herbs. Core and thinly slice the green apple and peaches (about 3–4 mm / 1⁄8 inch). Halve the seedless grapes. Thinly slice half a cucumber and slice lemons into wheels for garnish.

Build the sangria

In a large pitcher or beverage dispenser (at least 2.5 L capacity), combine the 1.5 liters of chilled dry white wine, 120 ml peach schnapps, and 60 ml elderflower liqueur (if using). Stir gently to blend.

Add citrus and sweetener

Add 60 ml fresh lemon juice, 30 ml fresh lime juice, and 60 ml simple syrup to the wine mixture. Stir until the simple syrup is fully incorporated.

Add fruit and herbs

Add the sliced green apple, peach slices, halved grapes, and cucumber slices to the pitcher. Gently bruise and add the mint leaves (press lightly between your fingers first to release aroma) and stir once to combine so fruit is evenly distributed.

Chill and macerate

Cover the pitcher and refrigerate for at least 2 hours, preferably 4–6 hours, to allow the fruit to macerate and flavors to meld. For a more intense fruit flavor, chill up to 12 hours but add the club soda only just before serving to preserve fizz.

Finish and serve

Just before serving, pour in 500 ml chilled club soda and stir gently to add effervescence. Fill glasses with 1 cup of ice, then ladle sangria into each glass, making sure each serving receives a good mix of fruit. Garnish each glass with a lemon wheel and a sprig of mint if desired.

Optional adjustments

Taste and adjust sweetness or acidity as needed: add up to 30 ml extra simple syrup for more sweetness, or an additional 15–30 ml lemon juice for brightness. If stronger fruit or spirit presence is desired, increase peach schnapps by 30 ml.