Prepare the Fruit:

Wash and slice the strawberries, peaches, nectarines, and oranges. Thinly slice the lemons and any other citrus you're using to maximize the release of their essential oils.

If you're using raspberries or other delicate berries, keep them whole to avoid them breaking down too much.

Mix with Sugar and Liqueur:

In a large pitcher, combine the sliced fruits with the granulated sugar and Triple Sec. Stir gently to mix, ensuring the sugar starts to dissolve and coat the fruit. This mixture will also help to extract the flavors from the fruits.

Add the Wine:

Pour the bottle of Pinot Grigio over the sugared fruits. Stir gently to combine, making sure the sugar is fully dissolved.

Chill:

Cover the pitcher and refrigerate for at least 2-4 hours. Ideally, let it sit overnight to allow the flavors to meld beautifully.

Add Lemon-Lime Soda:

Just before serving, gently stir in the lemon-lime soda to add a refreshing fizz and brightness to the sangria.

Serve:

Fill glasses with ice, pour over the sangria, making sure to get plenty of fruits in each glass. Optionally, garnish with a sprig of mint or a slice of citrus.