Summer Fruit Rosé Sangria

• 1 bottle (750 ml) Provençal rosé
• 1¼ cups (300

In a large pitcher, combine the rosé, cranberry juice, raspberries, blackberries, nectarine, and peach. Stir well. Refrigerate until chilled and the flavors are blended, about 2 hours.

Fill glasses with ice cubes, pour in the sangria, and serve.