Mix the Liquids: In a large pitcher, combine the rosé wine, brandy, and peach juice. Stir well to blend the flavors.

Add the Fruit: Add the sliced peaches and raspberries to the pitcher. Stir gently to distribute the fruit evenly.

Chill: Refrigerate the sangria for at least 2 hours, or up to 4 hours. This allows the flavors to meld together and the fruit to infuse the sangria.

Serve: Just before serving, give the sangria a gentle stir. Pour into glasses, making sure to include some fruit in each glass. Top off each glass with a splash of sparkling water for a refreshing fizz.

Garnish (Optional): Add a few ice cubes to each glass if desired, or garnish with a sprig of mint or a slice of peach for an extra touch of summer.