In a medium pitcher, pour 1.5 cups Chianti, 0.25 cups brandy, 2 tablespoons orange liqueur, 1 tablespoon simple syrup, and 0.25 cups fresh orange juice. Stir gently to combine.

Taste the mixture and adjust sweetness as needed by adding up to an additional 1 tablespoon simple syrup.

Fruit & Aromatics

Prepare fruit

Hull and quarter larger strawberries; leave raspberries and blackberries whole. Thinly slice 1/2 orange and 1/4 lemon into half-moons. Lightly bruise the mint leaves by clapping them between your palms or gently tearing to release aroma.

Add the prepared mixed berries (1 cup), sliced orange, lemon, and mint leaves to the pitcher with the wine and spirits. Stir gently to combine so the fruit is evenly distributed.

Cover the pitcher and refrigerate for at least 1 hour and up to 6 hours to allow flavors to marry and fruit to macerate. For a more pronounced infusion, refrigerate overnight (up to 12 hours).

Finish & Bubbles

Assemble and serve

When ready to serve, add 2 cups of ice to the pitcher (or ice into individual glasses). Pour in 1 cup chilled sparkling wine or club soda to add effervescence and gently stir once to combine. Adjust fizz by adding more or less sparkling wine/club soda to taste.

Ladle sangria into four wine glasses over ice, making sure each glass receives a mix of berries and a slice of orange. Garnish each glass with a sprig of fresh mint and a few extra berries if desired.

Serve immediately. Leftover sangria (without added ice) can be refrigerated for up to 48 hours; add fresh sparkling wine/club soda just before serving to restore bubbles.