Sangria alla Giorgione

Method

1. Wash and cut nectarines into small pieces.
2. Peel the white flat peach (schiacciata bianca) and cut into pieces.
3. Peel the Williams pear and cut into pieces.
4. Place the fruit in a large pitcher.
5. Add a few fresh mint leaves.
6. Add 1 teaspoon of honey.
7. Optionally add a splash of red wine that was used to rehydrate cranberries (or skip).
8. Place pink pepper berries and cloves in a perforated spice ball or egg-shaped infuser and add to the pitcher.
9. Add slices of unwaxed lemon and orange (halved) to the pitcher.
10. Add a splash of Sagrantino liquor and a splash of brandy or cognac.
11. Pour red wine (Montefalco rosso or similar) into the pitcher until full.
12. Add about 2 tablespoons of sugar, then stir well.
13. Refrigerate for at least 2 hours (or up to half a day) to let flavors meld.
14. Just before serving, add extra fresh mint leaves and a slice of melon (peeled and diced) for a fresh touch.
15. Add ice cubes to the pitcher and stir.
16. Serve in glasses, optionally including some pieces of fruit from the pitcher.