Sangria Nonino

1 bottle of cold Brut sparkling wine
2 Oranges
1 Lemon
10 cl Amaro Nonino Quintessentia®
whole Strawberries
whole grapes of white and black grapes
pineapple pieces
peach slices soaked with sugar and lemon juice
lemon juice
90 gr white sugar
Grappa Nonino Monovitigno® Moscato

Peal the citrus fruit avoiding as much white part as possible and create some quite long rinds.
Put the rinds into a capacious container and add the sugar, covering all the rinds well.
Pound and move the rinds with the hands so that the sugar is well distributed and in contact with all the rinds. Cover with plastic wrap and let it rest at room temperature from 5 to 10 hours.
A good soaking will be indicated by the presence of a very thick liquid on the bottom. Squeeze inside the container with the rinds, the thick liquid and the sugar, one orange and half lemon peeled before.
Stir well to melt all the sugar and, with the aid of a strainer, filter into a container.
Once obtained the citrus fruit sherbet, add the sparkling wine and the Amaro Nonino Quintessentia® and mix all the ingredients with the fresh fruit in a bowl or cup.
Pour into an Aperitif glass with a lot of ice. Decorate with a whole strawberry.
For the White Sangria, substitute the Moscato Nonino Grappa Monovitigno