Wash all fruit under cool running water, pat dry, then slice oranges and lemons into thin rounds, core and slice apple, halve strawberries, and cut pineapple into chunks.

If using granulated sugar, dissolve 2-3 tablespoons sugar in 2 tablespoons hot water until clear, then let cool for 1 minute.

Pour 750 ml dry red wine into a large pitcher.

Add 1/4 cup brandy, 1/2 cup orange juice, and 1/4 cup apple juice to the wine and stir to combine.

Stir in 1/4 cup simple syrup or cooled sugar solution, tasting and adjusting sweetness as needed.

Add all sliced fruits to the pitcher and gently stir to distribute evenly.

Cover and refrigerate for at least 2 hours or up to 4 days for deeper infusion.

Just before serving, add 1/2 to 1 cup sparkling water and stir gently to preserve bubbles.

Serve over ice in glasses, ensuring each serving includes fruit pieces.