Wash the orange and lemon. Thinly slice the orange and lemon into rounds or half-moons. Pit and halve the cherries. Place all prepared fruit into a large pitcher (at least 2 liters/2 quart capacity).

Lightly muddle about half of the fruit in the pitcher with the back of a wooden spoon to release juices and oils, but avoid turning fruit to mush.

Build Sangria

Pour the 750 ml Tempranillo into the pitcher over the prepared fruit.

Add 60 ml house vermouth, 30 ml cherry liqueur, and 30 ml orange liqueur to the pitcher.

Stir in 30 ml fresh lemon juice and 45 ml fresh grapefruit juice.

Add 30 ml simple syrup (adjust to taste). Stir thoroughly to combine all ingredients so the liqueurs and juices integrate with the wine.

Taste the sangria. If it needs more brightness, add an extra 15 ml lemon or grapefruit juice. If it needs sweeter balance, add up to 15 ml more simple syrup.

Chill & Finish

Cover the pitcher and refrigerate for at least 2 hours, preferably 4–8 hours or overnight. This allows flavors to meld and fruit to macerate. For faster service, chill with ice, but the flavor integration will be less developed.

Just before serving, add 300 ml chilled club soda to the pitcher to introduce a light fizz. Stir gently to combine.

Fill glasses with 2 ice cubes (about 2–3 cubes each) or more if preferred. Spoon fruit into each glass and strain some sangria over the ice, or simply pour with fruit. Top each glass with a mint sprig and an orange wheel or twist, if using.