In a large Mixing Bowl, combine the 2 tbsp azúcar granulada, ajustar and 1 cup jugo de naranja recién exprimido preferido. Stir vigorously for about 1 minute until the 2 tbsp azúcar granulada, ajustar is fully dissolved.

Add the ¼ cup brandy and ¼ cup licor de naranja como Triple Sec to the Mixing Bowl and stir to combine.

Pour in the entire bottle of 1 bottle vino tinto seco como Garnacha, Tempranillo and stir gently to bring everything together.

Add the sliced ¼ cup licor de naranja como Triple Sec half-moons, 1 whole limón finamente rebanado en rodajas rounds, and 1 whole lima finamente rebanada en rodajas rounds to the Mixing Bowl. Add the halved 1 cup fresas despalilladas y divididas por la mitad and sliced 1 cup duraznos deshueso y rebanado. Gently stir so all the fruit is submerged and coated in the wine mixture.

Cover the Mixing Bowl tightly with Plastic Wrap or a lid and refrigerate for at least 2 hours, and up to 24 hours. The longer it sits, the more the fruit infuses the wine and the flavors meld together. 4–8 hours is the sweet spot.

When ready to serve, give the sangria a gentle stir. Pour in the chilled 1 cup agua con gas refrigerada, agregada justo antes de servir and stir once more to combine — do this at the last moment to preserve the fizz.

Fill glasses generously with 1 cup jugo de naranja recién exprimido preferido. Ladle or pour the sangria over the 1 cup jugo de naranja recién exprimido preferido, making sure each glass gets a good scoop of the soaked fruit. Garnish with a fresh 4 whole ramitas de menta fresca para guarnición sprig if desired and serve immediately.