Place the fruit in a 1.5 litre jug. Pour in the peach schnapps and wine and stir well. Cover and place in the fridge to chill for up to 2 hours, letting all those fruity flavours mingle together. We wouldn’t recommend leaving any longer than this as the fruit can start to get mushy.
Taste a spoonful and add some sweetener or sugar if you think it needs it. This will depend on how sweet your wine is, and your personal preference. We used a medium dry Pinot Grigio rose and added 1 tbsp of sweetener, but you can use more or less or omit the sweetener altogether if you prefer.
When ready to serve, top up with the sparkling water.
Fill a glass with ice, and pour the sangria over. Enjoy!